Kalan

Ingredients

For masala paste:

• 1 cup coconut (grated)
• 1 chilli
• 1 tsp cumin/jeera
• ½ cup water

Other ingredients:

• 1 raw plantain / pachakkaya (cubed)
• 1 cup suran (cubed)
• 1 chilli (slit)
• few curry leaves
• ½ tsp turmeric
• ¼ tsp kashmiri red chilli powder
• ¾ tsp pepper (crushed)
• 2 cup water
• ½ tsp methi powder/fenugreek powder
• 1 tsp salt
• 1 cup curd/yogurt (whisked)

For Tempering:

• ½ tbsp coconut oil
• ½ tsp mustard
• ¼ tsp methi/fenugreek
• 1 dried red chilli
• few curry leaves

Directions For Making Kalan

1. Firstly, in a large kadai take 1 raw plantain and 1 cup suran.
2. Add 1 chilli, few curry leaves, ½ tsp turmeric, ¼ tsp chilli powder, ¾ tsp pepper.
3. Additionally, add 2 cup water and boil for 10 minutes.
4. Once the plantain and suran are half cooked add ½ tsp methi powder and 1 tsp salt.
5. Cover and boil for 5 minutes or until the vegetables are cooked completely.
6. Transfer the prepared coconut masala paste and mix well.
7. Boil for 5 minutes or until the raw smell from coconut disappears.
8. Turn off the flame and add 1 cup whisked curd.
9. Mix well until the curry turns smooth and silky consistency.
10. Splutter the tempering and pour over kalan.
11. Finally, enjoy kalan with hot steamed rice.

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