Preparation Time: 10 minutes
Cooking time: 20 minutes
125 gms of elephant foot yam (cut into cubes)
125 gms raw plantain (cut into pieces)
½ tsp black pepper powder
¼ tsp turmeric powder
1 ½ cups of yoghurt
Salt for taste
1 cup of grated coconut
2 green chillies
½ tsp cumin seeds
1 ½ tbsp of coconut oil
½ tsp mustard seeds
½ tsp fenugreek
1 to 3 dried red chillies
1 sprig of curry leaves
Peel, rinse and chop the elephant foot yam in cubes. Keep it aside.
Peel off the skin of the raw banana and cut it into 1-inch pieces.
Take the yam and banana pieces in a pan or an earthen pot (preferably), and sprinkle black pepper powder and turmeric powder. Cover and cook it with the required amount of water.
Grind the grated coconut, green chillies, and cumin seeds with a little water, into a thick paste, and keep aside.
Add the beaten yoghurt to the cooked vegetables and combine well. Allow them to boil over a medium flame. Stir continuously.
Once the mixture starts boiling, add the ground coconut paste. Combine well and then allow to boil. Stir continuously until the gravy is thickened to a pouring consistency. Add salt for taste.
Finally, heat coconut oil in a pan, splutter the mustard seeds, add fenugreek, and saute it until it becomes light brown. Add dried red chillies and curry leaves. Saute until the dry red chillies are a little brown, then pour it over the curry. Serve with hot rice.
- For Kalan, the yoghurt used must be sour.
- When it cools down, it thickens further; therefore, you have to decide on the consistency while adding the water.
- You can store this curry in the refrigerator for more than a week.
Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.
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