Kalan
Kalan is a kerala side dish. It is prepared with sour curd. Kalan take part in the kerala lunch menu. I love this dish very much. It is go well with chapatti too. It is also known as kurukku kalan.
Now let us see the recipe.
Kalan Ingredients:
Raw Plantain (Vazhakkai) - 1 cup
Elephant - 1 cup
Turmeric powder - ½ tsp
Chilli powder - 1 tsp
Pepper powder - ½ tsp
Salt - to taste
Sour curd - 1 cup
Fenugreek powder - ¼ tsp
Grind
Coconut - 1/3 tsp
Jeera - 1 tsp
Green chilli - 3
To temper:
Coconut oil - 3 tsp
Curry leaves - 10
Mustard - ½ tsp
Fenugreek - ½ tsp
Red chilli - 2
Kalan Method:
Peel plantain and elephant yam and cut into cubes. Cook with turmeric powder, chilli powder, pepper powder, salt and little water.
Grind coconut, greenchilli and jeera in a mixie. Add ground mixture to the cooked veggies.
Whisk the curd and add. Add fenugreek powder and boil for few minutes.
Heat coconut oil in a frying pan and add all tempering items.
When they crackle add to the kalan.
Note:
Sour curd enhances the taste of kalan.
You can use either plantain or yam or both.
Don't add more water or else kalan willbe watery.
Kalan is a kerala side dish. It is prepared with sour curd. Kalan take part in the kerala lunch menu. I love this dish very much. It is go well with chapatti too. It is also known as kurukku kalan.
Now let us see the recipe.
Kalan Ingredients:
Raw Plantain (Vazhakkai) - 1 cup
Elephant - 1 cup
Turmeric powder - ½ tsp
Chilli powder - 1 tsp
Pepper powder - ½ tsp
Salt - to taste
Sour curd - 1 cup
Fenugreek powder - ¼ tsp
Grind
Coconut - 1/3 tsp
Jeera - 1 tsp
Green chilli - 3
To temper:
Coconut oil - 3 tsp
Curry leaves - 10
Mustard - ½ tsp
Fenugreek - ½ tsp
Red chilli - 2
Kalan Method:
Peel plantain and elephant yam and cut into cubes. Cook with turmeric powder, chilli powder, pepper powder, salt and little water.
Grind coconut, greenchilli and jeera in a mixie. Add ground mixture to the cooked veggies.
Whisk the curd and add. Add fenugreek powder and boil for few minutes.
Heat coconut oil in a frying pan and add all tempering items.
When they crackle add to the kalan.
Note:
Sour curd enhances the taste of kalan.
You can use either plantain or yam or both.
Don't add more water or else kalan willbe watery.
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