Kalan- Onam Sadya Special

  

Ingredient 

for masala paste:

1 cup coconut, grated

1 green chili

1 tsp cumin / jeera

½ cup water

other ingredients:

1 raw plantain  cubed

1 cup suran / yam cubed

1 green chili, slit

few curry leaves

½ tsp turmeric

 ¼ tsp Kashmir red chili powder

¾ tsp pepper, crushed

2 cup water

½ tsp methi powder / fenugreek powder

1 tsp salt

1 cup  curd whisked

for tempering:

1 tsp coconut oil

½ tsp mustard

¼ tsp methi / fenugreek

1 dried red chili

few curry leaves

 

Preparations

in a large kadai add the cubed raw plantation and suran

add 1 chili, few curry leaves, ½ tsp turmeric, ¼ tsp chili powder, ¾ tsp pepper.

add 2 cups water and boil for 10 minutes.

once the plantain and suran are half cooked add ½ tsp methi powder and 1 tsp salt.

cover and boil for 5 minutes or until the vegetables are cooked completely.

add the prepared coconut masala paste and mix well.

boil for 5 minutes or until the raw smell from coconut disappears.

turn off the flame and add 1 cup whisked curd.

mix well until the curry turns smooth and silky consistency.

splutter the tempering and pour over kalan.

enjoy kalan with hot steamed rice and other specialties.

 

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