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Preparation Time : 15
Cook Time : 20
Total Time : 35
1.Raw green plantain,diced (Peel off its skin) 1/2 cups
Elephant yam,diced (You can use frozen yam) 1/2 cups
Green chilies 2-3 nos
turmeric powder 1/4- 1/2 tsp
Chilly powder (Optional) 1/4- 1/2 tsp
Pepper powder 3/4 tsp
Curry leaves 1-2 sprig
Salt – To taste 1 pinch
2. Sour yoghurt 2.5 cups
Grated coconut 3/4 -1 cups
Cumin seeds 1/4 -1/2 tsp
3. Uluva podi/ fenugreek powder 1/4 tsp
4. Coconut oil 2-3 tsp
Mustard seeds 1/4-1/2 tsp
Dry red chilies 2 nos
1. Cook the plantains and yam in sufficient water adding turmeric powder, chilly powder, pepper powder and salt at medium heat. Meanwhile grind the coconut and cumin seeds to a very fine paste
2. When the water is almost evaporated and the vegetables are cooked, mash them slightly and add the ground coconut paste.
Cook for a few minutes until its raw taste is gone.
Bring down the heat and add the beaten yoghurt. Keep stirring, after you add yoghurt, otherwise it will curdle.
Sprinkle fenugreek powder and check for salt.
Heat through and switch off.
3. In another pan heat some coconut oil, splutter mustards, brown the dry red chilies, add a few curry leaves and pour this seasoning over the kalan.
Cover with a lid for 15 minutes. Mix well.
Serve hot with plain rice and other side-dishes.
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