Kaalan

Another delicious dish in 'Sadhya'.

 And to make this you will need: Plantain,Coconut,Yogurt,Green chilli,Cumin seeds,Mustard, Fenugreek, Dried chilli,Pepper,Turmeric, Salt and Curry leaves.

 Begin by peeling the Plantain.

 Cut it lengthwise.

 Cut each one again into two.

 Now cut them diagonally in to 2 inch slices.

 Cook the plantain in 1 Cup of water

 with 1/2 tsp Turmeric powder

 and 1 tsp Pepper.

 Meantime grind 1 cup of Coconut

 2 Green chilies and 1/4tsp Cumin seeds in a grinder.

 Now add 1/4 Cup of water and grind it again to a smooth paste.

When the Plantain is fully cooked and the liquid starts to thicken...

 add 1 Cup Yogurt.

Keep it in a low flame and let it cook nicely until you get a creamy texture.

Don't forget to add salt !
Add 1 tsp of Salt.

Stir frequently.You don't want it to boil once you pour the yogurt.

 Add a few Curry leaves.

Cook it until the liquid starts to thicken.When you draw a line and if the liquid holds a visible line then it is thick enough.

 Now add the Coconut mixture.

 Cook it till it is very thick.

 By that time let's do the tempering.
Heat a pan with 1 Tbsp Coconut oil and add 1 tsp Mustard seeds.

 Add 1/4 tsp Fenugreek seeds

2 Dried redchillies

 When the kaalan has become very thick, add it to the curry and give it a quick stir.

 Katti Kaalan ready !!


RECIPE  (By Ambi Swami in Taste of Kerala)

Servings : 8(for sadhya) 4(regular meal)

Ingredients:

Plantain: 1
Pepper - 1tsp
Turmeric - 1/2tsp
Water - 1 Cup

Yogurt - 1 Cup
Salt - 1 tsp
Curry leaves - 5 or 6

Coconut - 1 Cup
Green chilli - 2
Cumin seeds - 1/4 tsp
Water - 1/4 Cup

Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Dried chilli - 2

Directions:
Peel and slice the plantain.
Cook it with water, turmeric and pepper.
When it is fully cooked and the liquid thickens add the yogurt and salt.
Add the Salt only after the plantain is fully cooked or else the plantain will not cook fully.
Add the curry leaves.
Stir the curry frequently in low flame and don't let it boil.
Grind grated coconut,green chilli , cumin seeds and water.
Add this to the curry and cook it till it is very thick.
And for tempering, heat some coconut oil in a pan and add mustard seeds, fenugreek seeds and dried red chilli.
Pour it on the the Kaalan.Serve hot with rice