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Kaalan is among the most scrumptious dishes offered in any Sadya, Kerala's very own traditional vegetarian feast. It seamlessly blends together diverse ingredients like elephant yam, bananas, yoghurt, mustard and chillies with a unique spice mix in a delightful symphony of flavours. Tied together by technique and authentic ingredients, the recipe below will help you create one ofKerala’s finest side dishes.

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
Curry leaves
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, green chillies 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 leaves and add it to the Kalan.

Recipes by Ms. Lyla Venu Kumar
Tel: + 91 9895534383

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