Kaalan – Vegetables cooked in curd and coconut – Onam special recipe2012-08-31
- Yield : 250 gm
- Servings : 4
- Prep Time : 10m
- Cook Time : 22m
- Ready In : 35m
Kaalan is a vegetarian side dish of malayalees. Kaalan is prepared by using vegetables, curd and coconut. I also added coconut oil because it gives a special flavour to the Kaalan. Kaalan is a thick gravy dish and it tastes awesome.
For OnaSadhya kalan is a must.
- Raw banana - 1 (cut in to small pieces)
- Yam (chena) - 50 gm (cut in to small pieces)
- Green chillies - 5 nos
- Grated coconut - 250 gm
- Cumin seed - 10 gm
- Dry red chilly - 5 nos
- Ghee - 2 tsp
- Coconut oil - 50 gm
- Jaggery - 1 tsp
- Fenugreek powder - 1 tsp
- Turmeric powder - 1 tsp
- Red chilly powder - 1/2 tsp
- Curd - 1/2 litre
- Pepper powder - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Curry leaves - 2 string
- Salt to taste
- Water - 1 cup
Clean and cut the raw banana and yam into small pieces.
Take a pan add raw banana pieces, yam pieces, turmeric powder, red chilly powder, pepper powder, 3 green chillies, 25 gm coconut oil, salt,1 spring curry leaves and water. Cook for 7 minutes.
Grind coconut with cumin seeds and 3 green chillies to a smooth paste.
When the vegetables are cooked and the water dries out completely, add ghee and jaggery and cook for 3 more minutes.
Add curd to this. When the curd boils and become dry and thick, add grinded coconut paste. Cook for 2 minutes.
Add fenugreek powder into this mixture and stir well for 2 minutes.
For seasoning, heat a pan add coconut oil, mustard seed, curry leaves and dry red chilies. Season the kaalan with this mixture. The kaalan is ready to be served.
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