Prepare time: 10 mins
Cook: 25 mins
Serves: 4 Persons


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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