Kalan: Raw Banana and Yam in Sour Yogurt (Onam Sadya)
Kalan is a traditional Kerala dish of vegetables such as yam and banana cooked in a gravy of sour yogurt spiced with a coconut-cumin-green chilli paste. The roasted fenugreek and pepper powder add a lovely depth of flavour to this dish that is an essential part of the traditional Sadya.
Equipment
- Heavy Bottomed Vessel
- Chopping Board
- Knife
- Grinder
- Small pan
Ingredients
Vegetables
- 1 Raw Banana
- 150 gms Yam
For the Coconut Paste
- 1/2 tsp Cumin Seeds
- 1/2 Cup Grated Coconut
- 2 Green Chillies
For Tempering
- 2 Dried Red Chillies
- 1 tsp Coconut Oil
- A Few Curry Leaves
Other Ingredients
- 1 Cups Sour Curd or Yoghurt
- 1/4 tsp Turmeric
- 1/2 tsp Black Pepper Powder
- 1/3 tsp Fenugreek Seeds
- Salt to Taste
Instructions
Making the Fenugreek Powder
- Dry roast 1/3 tsp fenugreek seeds till they start to change colour.
- Grind the fenugreek seeds into a fine powder. Set aside.
Making the Coconut Paste
- Using a little yogurt, grind 1/2 cup grated coconut, 2 green chillies, and 1/2 tsp cumin seeds to a fine paste.
Making the Kalan
- In a vessel, boil 2 cups of water.
- When the water starts to boil, turn the heat to low.
- Grease your palms with a little oil. This prevents the gum in the banana peel from sticking to your fingers and blackening them.
- Peel and cut the raw banana into 1/2" cubes, and add to the boiling water.
- Peel and cut the yam into 1/2" cubes, and add to the boiling water.
- Add 1/2 tsp pepper and ¼ tsp turmeric to the water and vegetables.
- Over medium heat, boil the vegetables till they are cooked and the water is almost evapourated.
- Turn the heat to low.
- Beat the yoghurt till it is smooth.
- Add salt and beaten yogurt to the cooked vegetables, and mix well.
- Over medium heat, cook the mixture for about 5 to 7 minutes.
- Add the coconut-chilli-cumin paste, and mix well.
- Turn off the heat.
- Now, add the fenugreek powder and mix well.
Adding the Tempering
- In a ladle, heat 1 tsp coconut oil.
- Add 1/2 tsp mustard seeds and wait till they splutter.
- Add 2 split red chillies and some curry leaves.
- Stir-fry for a few seconds.
- Pour the tempering over the Kalan.
Serving Suggestions
- Serve the Kalan with steamed rice (Matta Rice preferred) and Papad.
Nutrition
Calories: 201 kcalCarbohydrates: 36 gProtein: 5 gFat: 5 gSaturated Fat: 4 gPolyunsaturated Fat: 0.1 gMonounsaturated Fat: 0.3 gCholesterol: 1 mgSodium: 711 mgPotassium: 713 mgFiber: 5 gSugar: 7 gVitamin A: 157 IUVitamin C: 34 mgCalcium: 140 mgIron: 1 mg