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 of Kerala’s finest side dishes.
Ghee - 1 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Red chilli - 2
Pepper powder - 1 & half tsp
Sour curd - 1 cup
Raw plantain & Yam - 10 pieces each
Paste of grated coconut - 1 cup
Method of Preparation
Boil a cup of water in a pan. Add diced raw plantain and yam into it. Add pepper powder, turmeric powder, and salt. Cover the pan and cook well. Once the vegetables get cooked, add ghee and coconut paste to it. Mix well. Now add some sour curd to the mix and keep boiling till the gravy thickens. Take another pan and heat some oil. Add mustard seeds and let splutter. Then add broken red chillies, curry leaves and fenugreek seeds. switch off the flame and add this to the cooked Kaalan.