Kalan / Yam in coconut gravy

 

Ingredients:

1 Bowl Suran/ yam 

1/4  tsp Turmeric

3/4  tsp Black pepper  

Salt as per taste

1/2 Cup Water  

3/4 cup Freshly grated coconut

3 Green chilies  

1 tsp Cumin seeds

1 Cup Curd (preferably sour) 

For Tempering:

2 tbsp Coconut oil  

1 tsp Mustard seeds

1/4  tsp Fenugreek seeds  

3 nos. Dry red chilies

Curry leaves

 

Preparations

First, wash and clean the yam and add turmeric, salt, and black pepper to it. Now add this to a pan and add just enough water to cover the yams (you may even add plantains if you like). Cover the pan with a lid and on a low flame allow the yam to cook until it is tender.

While the yams cook, make a coconut paste, by adding fresh coconut, green chilies, cumin and little water to a blender. Grind until you get a smooth paste.

Transfer the curd to a big bowl and whisk the curd to get a smooth consistency.

Once the yams are cooked make sure there is little or no water left in the pan. In the same pan, add the coconut paste and stir, then add the smooth curd and stir some more. If the gravy gets too thick to handle, add very little amount of water to it.

Take a tempering pan and heat some oil in it. Add the fenugreek seeds and allow them to darken slightly. Now add the mustard seeds. Once the seeds crackle, add the curry leaves and add the dry chillies as well.

Finally, add the coconut to the tempering and allow it to turn lightly golden.

Pour the tempering into the Kalan and mix very well.

Serve this Kalan with hot steamed rice and enjoy. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs