Kalan

We don't make Kalan very often to go with our daily meals. But for Sadya, it is a must. And when you get to have it just once or twice a year, it gets special. Onam is fast approaching and you may want to add it to your already huge list of items for Sadya, if not already.

Raw banana curries are not very well appreciated by my family and that is the very reason why we don't make it often. But if you love raw bananas, don't restrict it for just Sadya alone. Add it to your daily menu items. They are yumm.

Ingredients

1. 1 1/2 cup raw banana, peeled and cut into small cubes
2. 2-3 green chillies chopped
3. 1/2 tsp of grated ginger 
4. 1/2 tsp of grated garlic
5. 2/3 cups of grated coconut
6. 1/2 tsp of turmeric
7. 1/2 tsp of cumin seeds
8. 1 cup of yogurt
9. Salt to taste

For tempering

1. 1/2 tsp of mustard seeds
2. 2-3 shallots sliced
3. 1 sprig of curry leaves
4. 2-3 dry red chillies 
5. 2 tbsp of oil 

Method

• In a pan, take ingredients 1-4 and salt. Cook it on medium flame under the raw bananas get cooked. 
• Meanwhile, in a grinder, grind the grated coconut, turmeric powder and cumin seeds together. Add this mixture to the yogurt and mix it well. 
• Once the raw bananas are done , remove it from the heat. After about 5 minutes add the coconut and yogurt mixture to it and mix well. Return it back to the heat and cook it on medium low heat. Keep stirring it in circles, untill vapours start to form. Remove from the heat. Continue stirring for couple of minutes. 
• In a pan take the oil. Once hot, add mustard seeds to it. Wait for it to pop. Now add the sliced shallots, curry leaves and red chillies and fry it. Drop it on top of the kalan. Serve it with hot rice.

Tips

1. Do not add the yogurt and coconut mixture immediately to the cooked banana, else it would curdle.