Kaalan is a thick preparation with curd and vegetables like yam and raw banana. It is a traditional Kerala dish served along with steamed rice and is one of the dish served in any Kerala Sadya/feast. This dish is sour in taste. A healthy and must try side dish.
1 Raw Plantain/Pachakkaya (medium sized)
100 gm Yam/Chena
Salt to taste
1 tsp Turmeric powder
½ tsp Red chilli powder
2 cup Curd (sour, beaten)
For making Black pepper water
2 tbsp Black Peppercorns
¾ cup Water
1 cup Coconut (freshly grated)
3 – 4 Green chilli
3 tbsp Coconut Oil
1 tsp Mustard seeds
2 Dry Red chilli
20 – 30 Curry Leaves
- Wash and cut the raw plantain and yam in medium sized irregular square pieces.
- Cook yam in 3 cups of water along with salt, in a Kadai, till it is slightly cooked.
- Now add raw plantain in the kadai and let it cook for about another 20 minutes or till both the vegetables are nicely cooked, but not mushy.
- If you want to add water while cooking, make sure to add hot water.
- In the meantime, grind coconut along with green chillies into a fine and smooth paste by adding very little water. Keep this aside.
- Grind black peppercorns coarsely and then add ¾ cup of water. Grind again and strain the mixture. Keep this black pepper water aside.
- When the vegetables are cooked, add the beaten curd and black pepper water into it. Let it cook for 25 minutes or till the mixture is slightly thickened.
- When it is thickened, add the ground coconut mixture into it. Let it cook for 3 minutes or till it bubbles a little. Adjust salt.
- Switch off the flame and keep the kadai aside.
- In a fry pan, put oil and add mustard seeds. When it splutter, add dry red chilli and curry leaves. Saute and pour it on top of the Kaalan.
- Stir well and serve it with steamed rice.
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