KALAN KERALA CURRY

Kalan -Kaalan is a more popular traditional Keralite dish made of yogurt, coconut, and vegetable tubers like yam and plantain. It is served as part of the sadya, the traditional Kerala feast. It is distinct from all the curd/yogurt based gravies and it is very easy to make and is an ultimate comfort food with some rice and any spicy vegetable stir fry on the side.

INGREDIENTS:

Chenna/elephant yam - 1cup chopped

Nentrapazham - 1/2 cup chopped

Grated coconut - 3/4 cup

Cumin seeds - 1 tsp

Green chili - 3

Turmeric powder - 1/2 tsp

Pepper powder - 1tsp

Green chili - 2

Curry leaves

Fenugreek powder - 1/2 tsp

Yogurt - 1/2 cup

Ghee - 1 tsp

For seasoning:

Coconut oil - 1 tsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Red chili - 2

Curry leaves

METHOD:

1. Wash and cut the vegetables into square pieces.

2. Grind the grated coconut, cumin seeds, green chilies to a thick paste and keep it aside.

3.Cook the vegetables with turmeric powder, salt and pepper powder, green chili and curry leaves.

4. Add the grounded paste and fenugreek powder.

5. Add yogurt and boil for few mins in low flame.

6. In a frying pan, heat the oil and add mustard seeds, urad, fenugreek seeds, red chili, curry leaves.

7. Pour the seasoning over the kalan and add ghee. Cover the dish for 10-15 mins. Let the flavor set.

8. Serve with rice.