KALAN

 KALAN

Ingredients

200 gms chopped yam  
1 medium raw banana  
3 cups sour curd 
 1/2 Coconut  
 5 to 6 Green chilies
2 Dried Red chilies  
2 tsp Cumin seeds 
 1 tsp Mustard seeds  
1/2 tsp Fenugreek seeds 
1 tsp turmeric powder 
2 tsps. Oil 
salt to taste.
curry leaves. – 3- 4 strings

Method of Preparation

Peel the banana and chop it into cubes.  Cook the yam and the banana pieces in a pressure cooker with salt, water and turmeric powder. While it is cooked grind the coconut with 1 tsp cumin seeds and green chilies and curd to a fine paste. (do not use all the curd but add just enough to grind in the mixer--instead of water). 

Once the vegetables are cooked add the ground paste to it. Beat up the rest of the curd and add it to the vegetables. Simmer on low heat for 2 to 3 mins -DO NOT BOIL or else the Kalan will curdle. Heat oil in a small pan. Add the mustard seeds, 1 tsp cumin seeds, fenugreek seeds and red chilies. When the mustard seeds start spluttering add it to the Kalan. Add curry leaves. Serve hot.

Tips: Kalan can be cooled and kept in the fridge; it tastes yummy the next few days too!