Kalan is yet another Kerala special cuisine. Amma loves this. she enjoys Kalan along with steamed rice and Papadams! A wonderful combination. The type of Kalan Amma makes is very traditional, just like how my Pershammai used to make. This Kalan is a bit thick and can last for atleast 2 weeks under refrigeration! Amma's Kalan is quite famous among family and friends who wish this is in stock when they visit us!
This is a festive dish which is a sure shot in occassions suach as Onam, Vishu and weddings!
Appa and I enjoy this but more we enjoy watching Amma relish this!
INGREDIENTS
150 gms Senai | Suran | Yam
1 ltr Curd, thick, whisked to smooth consistency
2 1/2 tsp Salt | To taste
2 tsp Red Chilli Powder
1 tsp Haldi | Turmeric Powder
1 1/2 tsp Kali Miri | Black Pepper Powder
For Masala Paste
3/4th Fresh Coconut, grated
4 Green Chillies
1/2 tsp Methi | Fenugreek Seeds, dry roasted
8 Kadhi Patta | Curry Leaves
For Tempering
1 tsp Oil
1 tsp Rai | Mustard Seeds
1/4 tsp Methi | Fenugreek Seeds
2 Sukhi Lal Mirch | Dried Red Chilli, broken to 3 pieces
2 sprig Kadhi Patta | Curry Leaves
METHOD
This is a festive dish which is a sure shot in occassions suach as Onam, Vishu and weddings!
Appa and I enjoy this but more we enjoy watching Amma relish this!
INGREDIENTS
150 gms Senai | Suran | Yam
1 ltr Curd, thick, whisked to smooth consistency
2 1/2 tsp Salt | To taste
2 tsp Red Chilli Powder
1 tsp Haldi | Turmeric Powder
1 1/2 tsp Kali Miri | Black Pepper Powder
For Masala Paste
3/4th Fresh Coconut, grated
4 Green Chillies
1/2 tsp Methi | Fenugreek Seeds, dry roasted
8 Kadhi Patta | Curry Leaves
For Tempering
1 tsp Oil
1 tsp Rai | Mustard Seeds
1/4 tsp Methi | Fenugreek Seeds
2 Sukhi Lal Mirch | Dried Red Chilli, broken to 3 pieces
2 sprig Kadhi Patta | Curry Leaves
METHOD
- Preparing Masala Paste
- Grind all the ingredients mentioned for Masala Paste without adding any water. Keep aside.
- Crack open the Yam with the tip of the knife to 1 1/2" chunk, Wash well and drain.
- In a thick bottomed kadhai, add the Yam pieces and add water just enough to cook the Yam. switch on the gas and place it on medium flame.
- Add red chilli powder, haldi and black peepr powder. Mix well.
- Once the Yam is almost done, add whisked curd and mix well.
- Add salt and stir it. Stir occasionally.
- When this gets to a thick gravy stage, switch off the gas.
- Combine the Masala paste to the cooked Yam.
- Prepare the tempering by heating oil and add rai, methi seeds, red chilli and curry leaves.
- When rai crackles, pour the tempering on top of Kalan.
- Mix well.
- Transfer to a serving bowl.
- Serve along with Steamed Rice and Papadams.
Kalan when refrigerated, can stay fresh for 2 weeks. Beyond that it is time to make a fresh batch at home! We enjoyed Kalan as part of Vishu Sadya.
We have used:
1. Everest Tikhalal Red Chilli Powder
2. Tata Salt Lite
About C R Meena
0 comments:
Post a Comment