Kaalan

Kaalan

A very popular traditional dish in Kerala. This is a must have during social events like marriages, festivals etc ... Excellent combo with rice.

Serves: 2 - 3

You will need

1 raw banana (big size)
175 ml water
3 green chillies
1/2 teaspoon salt
75 g grated coconut
1/2 teaspoon jeera (cumin seeds)
2 pinches turmeric powder
200 ml thick curd / yogurt

(If one need a creamy Kaalan, try this method -Tie 250 ml curd in a clean muslin cloth tightly. Hang it for draining water ( liquid from curd ) for 2 hours. You will get thick curd and kaalan will be creamy)

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon methi (fenugreek seeds)
1 spring dark green curry leaves
2 dried red chillies, broken

Method

Make a paste of grated coconut with jeera and turmeric powder. Add 1 - 2 tablespoon water when making the paste. It should be thick and smooth in consistency. Keep aside.

Wash and clean banana. Peel off the skin and cut into 1/2 - inch cubes. In a wide pan, boil banana cubes in water with salt and green chilli.

When the banana cubes are 3/4 th done, add coconut paste. Do not add extra water. Mix well and cook on a low heat for 8 - 10 minutes. Switch off the heat. Keep aside to cool for 15 - 20 minutes.

Finally add normal curd or thick curd. Mix well.

For seasoning:

In a pan, heat oil. Add mustard seeds. When they crackle, add methi, curry leaves and broken red chillies. Saute on a low heat for 3 - 4 minutes or until crisp. Pour the seasoning over kaalan and serve with rice.