Department of Cultural Affairs, Government of Kerala

Kerala Culture

Kaalan

Ingredients:

Diced raw plantain – 2 cups
Diced elephant yam – 2 cups
Diced ash gourd - 1 cup
Set curd – 3 cups
Salt – as required
Turmeric powder – 1 tsp
Grated coconut – 2 cups
Green chilies – 6 nos
Fenugreek powder – ¼ tsp
Shallots – 4 nos
Cumin seeds – 1 tsp
Pepper powder – 1 tsp
Mustard seeds – 1 tsp
Dried red chilies – 4 nos
Curry leaves – as required
Coconut oil – as required

Method of Preparation:

Cook vegetables (plantain, elephant yam, ash gourd) with turmeric powder, pepper powder, salt and 1 cup of curd. Grind green chilies, coconut, shallots, cumin seeds and curry leaves. Add this to the cooked vegetables. In another pan add oil and splutter mustard seeds. Add dried red chilies and curry leaves to this. Add this mix to the curry mixture. Add fenugreek powder and the remaining curd and mix well.

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