Kaalan /കാളൻ കറി – Vishu Sadya Special l

Ingredients:
Raw plantain – 1 big
Yam – A small portion
Green chilly – 7
Turmeric powder – ¾ tbsp
Chilly powder – ½ tbsp
Pepper powder – ¼ tbsp
Salt – as per taste
Water as required

Grated coconut – 4½ handfuls
Cumin seeds – 1 tsp
Curd

Fenugreek powder – 2 pinches
Mustard seeds – 1 tsp
Fenugreek – ¼ tsp
Dry red chilly
Curry leaves
Coconut oil

Steps:
Peel, slit and cut plantain into small pieces.
Wash it well to remove the stickiness.

Add plantain, yam, turmeric powder, chilly powder, green chillies, pepper powder and salt to a claypot.
Add water. The water level should be at par with the vegetables.
Cook covered.
Once boiled, reduce flame and continue cooking stirring in between.

Grind coconut and cumin seeds to a fine paste adding enough water.
Add it to the cooked vegetables.
Add fenugreek powder and mix well.
Cook covered for 5 minutes on medium flame.

Add whipped curd and turn off the fire. Mix well.

Heat oil in a pan.
Add mustard seeds. Let it splutter.
Add fenugreek seeds, dry chilly, curry leaves and a pinch of turmeric powder.
Turn off the fire and add this to the pan.
Leave it covered for a minute.
Enjoy the kaalan.
It tastes better the next day.
It stays good for 4 – 5 days without refrigeration.

More sadhya recipes:
Aviyal – http://y2u.be/mEquzHtQYfc
Olan – http://y2u.be/sOCkgbF9dKM
Kumbalanga Pulissery – http://y2u.be/sCT5JyssJAc
Madhura pachadi – http://y2u.be/QEbN6JuG2ZE
Parippu curry – http://y2u.be/sb6aopvMJZ8
Mathanga Erisseri – http://y2u.be/vZANnvOFoyw
Koottu curry – http://y2u.be/e5Ct6zMw2Ak
Puli inji – http://y2u.be/_LaReMxsAzM

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