Feb 19, 2006

Kaalan

Kalan This dish mainly from Kerala Nambuthiri( Kerala native Brahmins) They use pepper instead of chillies. Now we use pepper and chillies for this recipe. This kalan is main dish for Onam festival.

Yogurt and ground coconut and spices
Kaalan
Ingredients
  • Thick Buttermilk.............. 4cups
  • Pepper Powder................2 tsp
  • Jeera(Cumin Seeds)........ 2tsp
  • Yam or Plantain banana
  • (Nentrakai).............. .......100gms
  • Turmeric.Powder............. 1/4 tsp
  • Grated oconut................. 1 cup
  • Green Chilies................... 6
  • Mustard................... 1tsp
  • Red Chili..................2
  • Curry Leaves.............few
  • Salt to Taste
Method
  • Cut the yam /banana into small pieces and cook them in water and remove the water.
  • Boil the buttermilk with turmeric,pepper jeera powder cooked yam/ banana pieces till it becomes thick. (You can prepare this well in advance)
  • Grind the coconut, chilli into coarse paste and mix with the buttermilk.
  • Boil it,When it becomes thick add salt and change the kalan in to a serving bowl.
  • Heat a pan with oil add mustard, chilli and curry leaves. When it splutters add to the kalan.
  • You can keep this kalan for one month.
  • Eat with rice and roasted pappads.
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