Ingredients (Serves 5)
1. Raw banana (ethakka / nenthrakaya) - 1 small, cut into cubes
Yam - 1/2 cup, cubed
2. Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Curry leaves - A few
Salt- To taste
Water - 1 cup
3. Ghee - 1.5 tsp
4. Sour home-made yoghurt - 3 cups, beaten
5. Grated coconut - 1.5 cup
Cumin seeds - 1/2 tsp
Green chilies - 2 - 3
6. Roasted fenugreek powder - 1/4 tsp
For the seasoning
7. Mustards - 3/4 tsp
Dry red chilies - 3, broken
Curry leaves - 1 sprig
Coconut oil - 1 tbsp
Method
1. Grind the coconut along with cumin seeds and green chilies to a very fine paste.
2. Cook the vegetables adding ingredients numbered 2 until they are done and the water is almost evaporated. Pour 2 tsp ghee and stir until all the water has evaporated. Add in 3 cups of beaten, sour yoghurt and boil uncovered until the yoghurt thickens, about 10 - 15 minutes at medium heat. Bring down the heat. Add the ground coconut mixture and mix well. Cook for a minute or until it just starts to boil. Check for salt, sprinkle roasted fenugreek powder and remove from stove.
3. Heat coconut oil in a small pan. Splutter the mustard seeds and fry the dry red chilies. Add in the curry leaves. Saute for a few seconds and pour over the prepared kalan. Cover with a lid for 15 minutes and serve with hot rice.
