Kaalan – Method 1
Kaalan is a traditional Kerala dish, which forms an integral part of Kerala Sadya. It’s an important side dish of Thrissur, served along with rice for traditional Kerala sadya.
Ingredients for Kaalan:
1. Sour-less curd – 2 cup
2. Elephant yam pieces – ¼ cup
Raw banana chopped (after removing skin) – ¼ cup
Curry leaves – 4 stalks
Green chillies (end split) – ¼ cup
Turmeric powder – ¼ tsp
Chilli powder – ¼ tsp
Pepper powder – 1 tsp
Salt and water – As needed
3. Scrapped coconut – ½
Cumin seeds – ¼ tsp
4. Coconut oil – 2 tsp
5. Mustard – ½ tsp
Red chillies – 3
Curry leaves – 2 stalks
6. Fenugreek – ½ tsp
How to prepare Kaalan?
1. Mix ingredients no: 2, and cook well in a pressure cooker.
2. Once done open the lid and sauté till full water content is absorbed if present.
3. Add thick curd to it and boil well. Keep stirring to avoid curd from separating.
4. Finely grind ingredients no: 3.
5. When water content of Kaalan is almost absorbed add this fine paste, and put the flame off when it starts bubbling.
6. Sauté ingredients no: 5 in coconut oil, and add to Kaalan.
7. Fry and powder fenugreek seeds and add to curry after it cools.
N. B: If the curry is sour, you can add a piece of jaggery or ¼ tsp sugar to reduce intensity.
Read the recipe of Kurukk Kalan that can remain so for days even if not kept in fridge.
Vanitha Magazine September 1-14 2011 archive
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