:: Ingredients for Kalan
Green bananas or Yam
Turmuric ½ tspn
Whole black pepper 1 tbsn
Coconut 2 cups
Cumin seeds 2 tspn
Yogurt 2 cups
Mustard seeds 1 tspn
Fenugreek seeds ½ tspn
Salt as per taste
Cooking oil 1 tbsn
Curry leaves 1 sprig
:: How to make Kalan
Grind coconut, cumin seeds and black pepper together to a
paste.
In a deep vessel, boil plantain or yam with just enough
water and turmeric. Then
reduce heat and cook on a low flame till the vegetable is
almost done and water is
almost evapourated completely.
Add the ground coconut and yogurt to yam and keep cooking
on very low flame
for 30-40 minutes. Don’t let it boil.
Heat oil in a pan and add mustard seeds and when they
crackle add fenugreek
seeds and red chilly and fry till fenugreek is browned.
Pour over Kalan.
Garnish with Curry leaves and serve. This can be kept
refrigerated for 2-3 days.
:: Kalan Cooking Videos
[More Indian food recipes from this category: ] |
