From Our Home Gravies Recipes Special Occasions Vegetarian


Written by Linu Freddy

A must have for an Onam Sadya, Kaalan is made with chena(elephant yam) and pacha kaaya (raw banana)…..
1. 2 cup curd (beaten and not too sour)
2. 1/4 cup elephant yam (chopped finely)
1/4 cup raw banana (chopped finely after peeling off the skin and cleaning)
4 stalks of curry leaves
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder
1 teaspoon pepper powder
Salt to taste
3. grated coconut (from one half of a coconut)
1/4 teaspoon cumin seeds
4. 2 teaspoon coconut oil
5. 1/2 teaspoon mustard seeds
3 dried red chillies
2 stalks of curry leaves
6. 1/2 teaspoon fenugreek (fried and powdered)
How To
Grind together grated coconut and cumin seeds and keep aside.
Combine number 2 ingredients along with adequate amount of water and cook till done in a pressure cooker. Remove the lid and boil till it becomes thick. Add curd and boil on low flame while stirring continuously(this is to ensure that the curd doesnt curdle). When the gravy thickens, add ground coconut and boil on low flame till it boils. Remove from fire and keep aside.
Take a small pan and heat the coconut oil. Splutter number 5 ingredients and add this to the curry. Once the curry has cooled down add the fenugreek powder and mix well. Serve hot with rice.
Source: Vanitha

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Linu Freddy

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