Kaalan is also an essential item for Kerala sadhya. Usually at home during festival or special occasions pulinchi is prepared two days before and kaalan previous day.I feel the rich aroma of these dishes adds to the festive mood at home. Pressure cook raw banana and yam adding turmeric powder, chilly powder ,salt , pepper powder and two green chillies slit in about 1/2 to 3/4 cup of water. Finely beat curd .Once vegetables are cooked add curd keeping gas a low flame. Add few curry leaves too along with curd. Let it simmer for 10 min .Keep stirring . Mean while in a mixer smoothly blend to paste coconut, jeera and green chillies adding 2 tbsp curd. Add the grinded paste to the curry and again simmer for 2-3 min in low flame. Keep stirring . Finally in a small frying pan heat coconut oil ,add mustard ,when it splutter add red chillies and curry leaves .Add the seasonings to the curry.
- As curd is added kaalan taste better next day.
- Method of preparation is similar to moru-curry(curry with coconut and curd gravy),but more coconut and curd adds richness to the dish.
- For sadhya kaalan is made in thick consistency, so called Kurukku-kaalan
- While preparing on a regular basis ,you can reduce the quantity of coconut or just grind coconut with curd, and just simmer for a minute.
- Keep stirring after adding curd.
- Do not boil after adding coconut.
Kaalan
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Ingredients
- Raw Banana _ 1 cup ( cut in sightly bigger pieces removing the skin)
- Yam _ 1 cup ( cut in sightly bigger pieces)
- Curd _ 1 1/2 cup + 2 tbsp
- Green Chilly _ 2
- Pepper _ 1 tsp
- Turmeric Powder _ 1 tsp
- Chilly powder _ 1/2 tsp
- Salt _ as needed
To Grind
- Coconut _ 1 1/2 cup
- Jeera _ 1 tsp
- Green Chilly _ 2
For seasoning
- Mustard _ 11/2 tsp
- Red Chilly _ 2 -3
- Curry Leaves _ Few
- Coconut oil _ 1 tbsp
Instructions
