Kalan

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients: (Serves 10)

Yam sliced into small pieces	100gm
Small raw banana	1no
Green chillies (slit the edge)	3nos
Mashed yogurt (without water)	1/2litre
Grated coconut	1/2quantity
Cumin seeds	1/2tsp
Pepper powder	1tsp
Water	1cup
Turmeric powder	1/4tsp
Salt	to taste
Fried and powdered fenugreek	1/2tsp
Ghee	3tsp
Dried chilli (split into 2)	2nos
Mustard	1tsp
Ghee	1tsp
Curry leaves	1sprig

Method:

Remove the skin of the plantain and slice it into small pieces. Grind the coconut and cumin to a smooth paste without adding water. Keep it aside. Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.