Kalan is a very traditional Keralite dish prepared using yogurt, coconut and vegetables. It is always a part of Onam Sadhya. Now let us learn how to prepare Kalan using this easy Kalan recipe.
Plantain -2 (preferably Kerala nendrangai)
Elephant foot yam (senai)- 250 grams
Pepper powder – 1/2 tsp
Chilli Powder -1 tsp
Turmeric powder – a generous pinch
Yogurt/Curd -1 1/4 cup
Salt as required
Grated Coconut – 1/3 cup
Cumins seeds/ jeera -1 tsp
Green chilli -3
Coconut oil -1 tbsp
Mustard seeds -1 tsp
Fenugreek seeds -1/2 tsp
Red chilli -1
Curry leaves – few
Peel the skin and chop plantain and yam into medium size pieces.
Grind the ingredients given under grinding and keep it aside.
Pressure cook plantain and elephant foot yam (senai) with pepper powder, salt, chilli powder, turmeric powder for 1 whistle using less water. If there is little water, cook till it dries.
Mash vegetables slightly. Lower the heat and add curd/yogurt. Simmer and cook till it starts thickening.
Then add the grounded paste, cook for a few seconds and remove from fire.
Heat a tbsp of coconut oil, add mustard seeds, when mustard splutters, add the other ingredients mentioned under seasoning and pour it over the kalan .
Serve it with hot rice.
Note – You can use any oil but coconut oil gives Traditional taste of Kerala.