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Wednesday, July 5, 2006

KALAN

KALAN
Kalan is yet another unique Kerala dish. It also known as Mor Kalan as it prepared using Moru or buttermilk. Some people call it Moru curry as the vegetables are in a thick buttermilk gravy. It is also known as Kurukku Kalan as it prepared by over boiling the buttermilk (mor a kurukki).

This dish tastes good whether served hot or in room temperature. This is yet another healthy dish from the lands of the Gods. This dish again is served during festivals and special occasions and forms a part of the Saddhi Chapadu.

Kalan

Ingredients
Elephant Yam (Chenai) sliced into small pieces – 1 cup
Raw banana (Vazhakkai) -1 cup
Sour Curd / Yogurt which is sour (without water) -1/2litre
Grated coconut – ½ a coconut
Cumin seeds – ½ tsp
Green chillies – 3-4 nos
Water - 1cup
Pepper powder – 1 tsp
Turmeric powder – ¼ tsp
Oil - 2 tablespoons
Mustard seeds -1tsp
Fenugreek seeds - 1/2 tsp
Dried chilli (split into 2) – 2 nos
Salt to taste
Curry leaves -1 sprig

Method:
Remove the skin of the Raw Banana and the Elephant Yam and cut it into square or rectangular longish pieces. Don’t cut into very thin pieces. They should be thick. Wash the vegetables well, especially the Yam as it will be muddy.
Grind the coconut, cumin seeds and green chillies to a fine paste. Keep aside.
Cook the vegetables, in just enough water, adding turmeric powder, pepper powder and salt (this can be done in a pressure cooker, but it is very important to remember here that the vegetables shouldn’t get overcooked)
Transfer the cooked vegetables to a wide mouthed Kadhai, Add the grounded coconut, cumin seeds and green chillies paste, stir well also add the beaten sour curds/ yogurt and mix well until everything gets blended.
Once you add the yogurt the gas should be kept in a low flame.
Let the yogurt come to a boil, keep stirring it occasionally,
(The vegetables get the sour taste of the curds and the ground masala which enter the vegetables while boiling).
When the gravy starts to thicken. Remove from fire.
Heat oil in a small pan. Add, the mustard seeds, methi seeds, the red chillies broken into halves and curry leaves and add to the gravy.

Tip : Sometimes the curd separates while boiling (thirinja madri). If you don’t want this to happen you must use sour curds, also the water that settles on top should be thrown out and the only the thick yogurt that settles in the bottom must be used. The curds should also be mashed well, or beaten with a hand mixie so it is blended well before adding it to the dish.

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