KALAN, YAM CURRY WITH YOGHURT AND COCONUT MASALA

Kaalan is a traditional dish of Kerala.  Mostly, this is prepared during a feast or festival like Onam.  Normal days also it is made and had with steamed rice or Kanji.  Only one vegetable viz. Yam or elephant foot or chenai it is called, or Nendran kaya the one which is available in Kerala for making chips.  Its tastes awesome if you like little bit of tanginess in your curry.  It is a thick curry and sour than the Avial.

Ingredients:

1/2 cup Yam cut into cubes or nendrankaya

1/2 cup grated coconut

2-3 green chilly

1/4 tsp black pepper powder

1/2 tsp chilli powder

1/4 tsp cumin seeds

turmeric powder 

salt

3/4 cup sour curd (beaten)

Tempering:

1 tbsp coconut oil

1/2 tsp mustard seeds

little bit of methi seeds 

curry leaves

2-3 broken red chlli pieces

Method:

Step 1

Cook the yam with 1/2 cup water in slow flame.  when it is par boiled, add the curd, turmeric powder, black pepper powder, red chilly powder,  salt and cook the vegetables.  ensure that it should not become mushy. by this time, the gravy will be almost dried up.

Step 2

Grind the coconut, cumin seeds, green chilly to a smooth paste and keep aside.

Now add the ground coconut paste, to the cooked vegetable and  bring to a boil and switch off gas.

Step 3

temper with the ingredients mentioned under tempering.   Your kaalan is ready to serve.

How to serve:

 Serve hot with steamed rice.  

NOTE:

It remains in the fridge for about a month if kept and handled properly.  whenever you want can remove little bit and add fresh curd  and use it or as it is.

hope u will enjoy this dish. do give me your feed back.

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