Kaalan | Kerala Kurukk Kalan | Katti Kaalan
Servings 8
Ingredients
- 1 large raw banana around 250-300 gm
- 250-300 gm yam
- 1/4 tsp turmeric powder
- Salt to taste
- 1 tsp pepper powder
- 1 cup sour yogurt refer notes
FOR GRINDING
- 1 cup grated coconut
- 3 green chillies
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
FOR TEMPERING
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 5-6 dried red chillies
- 1-2 sprigs curry leaves
Instructions
- Roughly peel (not completely) and chop the raw banana. Peel and chop the yam too in similar sized pieces. Wash well and set aside to drain.
- In a chatti (earthern pot), add the chopped vegetables along with water upto its level, turmeric powder and salt. Bring to boil.
- Cook till the vegetables are almost done.
- Meanwhile, grind the coconut with the other ingredients under "for grinding" till it is nice and smooth. Add a little water as needed.
- Keep the flame on simmer. Whisk the yogurt well along with pepper powder and add into the cooked vegetables. Give a good mix.
- Add the coconut paste and mix well. Simmer for around 5-8 minutes till the raw smell is gone. Switch off and adjust seasoning.
- To temper, heat coconut oil, splutter mustard seeds. Fry the dry chillies and curry leaves briefly and add into the gravy.
- Close and allow the mixture to rest till the time of serving.
Notes
To make sour curd, measure the curd and keep it on your countertop overnight.
This recipe will give a thick gravy. For a looser gravy like the regular kaalan, grind 1/2 cup more of coconut and add 1/2 cup more of sour curd, add a little less than 1 cup of water to adjust the sauce. Adjust salt and pepper accordingly.