Kalan
It is a
preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya
and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed
with ground coconut pulp is poured in proper time and the preparation is flavored
by the addition of mustard, fried in coconut oil.
Serves 10
Ingredients
:
| 1. |
Yam sliced into small
pieces
- 100gm
Small raw banana - 1no
Green chillies (slit the
edge)
- 3nos
|
4.
|
Mashed yogurt
(without
water) - 1/2litre
|
|
5.
|
Grated coconut - 1/2quantity
Cumin seeds - 1/2tsp
|
| 2. |
Pepper powder -
1tsp
Water - 1cup
Turmeric powder - 1/4tsp
Salt - to taste
|
6.
|
Fried and powdered
fenugreek
- 1/2tsp
|
|
7.
|
Ghee - 3tsp
Dried chilli (split into
2)- 2nos
Mustard - 1tsp
|
| 3. |
Ghee - 1tsp
|
Curry leaves - 1sprig
|
Method
of Preparation:
Remove the
skin of the plantain and slice it into small pieces.
Grind the
coconut and cumin to a smooth paste without adding water. Keep it aside.
Dissolve
the pepper powder in 1/2cup of water and strain it through
a clean cloth. Cook the vegetables in this water. Add the turmeric powder and
salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix
well. Lower the flame. When the curd boils and becomes dry and thick, add the
grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a
boil and remove from fire. Season with mustard, dried chillies and curry leaves.
| 
