Kaalan

Kaalan (IPA: [kaːɭan] ) is a Keralite dish (south India) made of yogurt, coconut and one vegetable like "nendran" plantain or a tuber like yam. It is very thick and more sour than "Aviyal".

Kaalan is typically served as part of the Sadhya.

Recipe

Method 1

Kerala style

"Ingredients"

"Preparation"
*Grind the coconut, cumin seeds and green chillies to a fine paste.
*Beat the curds well and mix in the ground paste. Keep aside.
*Peel and cube the plantain.
*Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done.
*Simmer on a low heat for 3 minutes.
*Add the curds and simmer further for 2-3 minutes.
*Do not boil.

*Heat oil in a small pan.
*Add mustard seeds, red chillies, fenugreek seeds and curry leaves.
*When the seeds start spluttering, pour over the cooked vegetables.

ee also

* Sadhya
* Cuisine of Kerala

External links

* [http://hikerala.googlepages.com/recipes_Kalan.htm Kalan Preparation]