This video shows how to cook Kalan a Kerala Vegetarian side dish.
Kalan is an age-old favourite dish that the Malayalis proudly claim as theirs. Though it is a simple enough dish to make, a well-made Kalan is always draw admiration. Younger generation these days know it best as a part of the Sadya (traditional vegetarian feast) repertoire.
100 g of elephant yam
1 raw banana
1 cup of mashed yoghurt
4 green chillies
4 tsp of ghee
½ tsp turmeric powder
½ tsp fenugreek seeds
½ tsp mustard seeds
1 tsp pepper
3 dry red chillies
For the paste
1 1/2 cups of grated coconut
½ tsp cumin seeds
Method of preparation
First, remove the skin of the banana and yam and slice them into small pieces. Grind the coconut and cumin seeds to a smooth paste without adding water and keep aside.
Dissolve the pepper powder in 1/2 a cup of water and strain it through a clean cloth.
Cook the vegetables in the above water after stirring in turmeric powder and salt.
When the water dries up, add a teaspoon of ghee and yoghurt and mix well. Lower the flame.
When the curd boils and becomes dry and thick, add the ground coconut mixture and the fenugreek powder. Stir well. Bring to a boil and then remove from flame.
Heat 3 teaspoons of ghee in a small frying pan. Splutter mustard seeds, dry red chillies and curry leave and add it to the Kalan.
Recipes by Ms. Lyla Venu Kumar