Video guide for making Kerala's Onam special mixed vegetable Kalan curry
Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients
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
To grind
1 cup of grated coconut
2 green chillies
½ tsp cumin seeds
To temper
1 ½ tbsp of coconut oil
½ tsp mustard seeds
½ tsp fenugreek
1 to 3 dried red chillies
1 sprig of curry leaves
Method
Step: 1
Peel, rinse and chop the elephant foot yam in cubes. Keep it aside.
Step: 2
Peel off the skin of the raw banana and cut it into 1-inch pieces.
Step: 3
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.
Step: 4
Grind the grated coconut, green chillies, and cumin seeds with a little water, into a thick paste, and keep aside.
Step: 5
Add the beaten yoghurt to the cooked vegetables and combine well. Allow them to boil over a medium flame. Stir continuously.
Step: 6
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.
Step: 7
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.
Notes:
- 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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