Kaalan | Kalan - Kerala Sadhya Menu

Another very interesting recipe from Kerala made out of slightly sour yogurt ,coconut,green chillies,pepper  a tuber like yam or raw banana . Its slightly sour as compared to avial and also slightly thick compared to Pulissery or Mor Kootan. One of the many dishes served as a part of the Sadhya during Onam,Vishu or any special occassion.
In my recipe,I have made Kaalan using only Raw Banana ,while you can make it with a combination of yam and raw banana as well.

Other Sadhya menu items listed on my blog


Preparation Time : 10 mins
Cooking Time : 20 mins
Serves : 2-3
Complexity : Simple

©Sweet Spicy Tasty©



Ingredients
1 raw banana
2 cups beaten curd - slightly sour
1 tsp pepper powder
1/2 tsp red chilli powder
1/2 tsp haldi powder
2 tsp coconut oil
1 tsp mustard seeds
2-3 dry red chillies
few fresh curry leaves
pinch of asafoetida
salt as needed
To grind
1/2 cup fresh grated coconut
1/2 tsp jeera
2-3 green chillies
1 tablespoon curd

Method

Peel the skin of the banana and cut them into medium sized cubes and keep them soaked in water to prevent from turning black.

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Add pepper powder,haldi,red chilli powder and cook until the bananas are cooked.Take care to ensure that the bananas are firm and not too mushy on getting cooked

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Grind all the ingredients to a smooth paste mentioned under the "to Grind" using 1 tablespoon of curd. Donot use water to grind.

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©Sweet Spicy Tasty©

Once the bananas are cooked,add the beaten curds,salt and let the curd start frothing up and then boiling.Keep stirring it such that it does not stick to the bottom of the vessel.It should be of pouring consistency and not too watery. Do all this on Low flame


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©Sweet Spicy Tasty©

Add the ground paste,mix well and just bring to a rolling boil and turn off. The kaalan will thicken on cooling.
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In a seasoning pan,heat the coconut oil,temper the fenugreek seeds,mustard,dry red chillies,curry leaves with a pinch of asafoetida and add it to the kaalan.

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©Sweet Spicy Tasty©

Serve the kaalan with hot rice and any side dish like errissery ,thoran and pappadam.

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Notes: 

  • The curd has to be sour while making kaalan.If you donot have sour curd,keep the curd outside in room temperature for 3-4 hrs or overnight and you will have sour curd.
  • Kaalan stays well upto 4-5 days when stored in refrigerator in an air tight moisture free container.
  • Get the kaalan to room temperature before serving and donot reheat .
  • Use of coconut oil gives an authentic flavor to the recipe,else you can use normal cooking oil as well.



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