Ingredients
- Plantain -2 (preferably Kerala nendrangai)
- Elephant foot yam (senai/chena)- 250 grams
- Pepper powder-3 tsp
- Yogurt/Curd -1cup
- Salt as required
- Grated Coconut - 1 1/2 cup
- Cumins seeds/ jeera -1/2 tsp
- ghee -2 tsp
- Mustard seeds -1/2 tsp
- Fenugreek seeds -1/4 tsp
- Red chilli -2
- Curry leaves - few
Making Kerala Kalan
- Peel the skin of plantain.cut the plantain and elephant foot yam into big pieces.Pressure cook plantain and elephant foot yam (senai) with pepper powder, salt, for 2 whistle using less water. Lower the heat and add curd/yogurt. Simmer and cook till it starts thickening.
- grind coconut and cumin seeds till it like a paste.add this mixture to the above solution.cook well.put some curry leaves.switch off the flame.
- Take a pan.Heat 2 tsp ghee, add mustard seeds. when mustard splutters, add red chillies,fenugreek seeds and curry leaves under seasoning and pour it over the kaalan .
- Serve it with hot rice.
No comments:
Post a Comment