Kalan

A preparation with yoghurt or curd with thick gravy

Kalan

A preparation with yoghurt or curd with thick gravy

Category : Vegetarian, Curries

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By Anita Jacob

Published On: 15 Sep 2005

Rating: 4
7 Votes, 5 Reviews
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30 Minutes
Served : 10
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Ingredients

Directions

Step 1

Remove the skin of the plantain and slice it into small pieces.

2)Grind coconut and cumin seeds to a smooth paste without adding water. Keep it aside.

Step 2

Dissolve the pepper powder in 1/2 cup of water and strain it through a clean cloth.

Step 3

Cook the vegetables in the above water.

Step 4

Add turmeric powder and salt. Stir well.

Step 5

When the water dries up, add 1 tsp of ghee.

Step 6

Add yoghurt and mix well.

Step 7

Lower the flame.

Step 8

When the curd boils and becomes dry and thick, add the ground coconut mixture and fenugreek powder. Stir well.

Step 9

Bring to a boil.

Step 10

Remove from flame.

Step 11

Heat 3 tsp of ghee in a small frying pan.

Step 12

Splutter mustard seeds, dry red chillies and curry leaves.

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jisna

Easy to make and tasty.....

user
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JS

it was a goodrecipie .it came out really well.thanks

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smitha

Good Recipe!Only we had problem of getting pullicha thaiyru.

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Ammu

This is a very good recipe...and very authentic..most people now use red chilli powder for kaalan..but the traditional kaalan and sradha pulisseri are made with pepper powder instead of red chilli powder..thanks a lot..

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tina john,tiny mampilly

i think this recepie will work fine if v use more chilly powder instead of pepper powder and green chillies.v tried that way and it was excellent.our collegues liked it very much....thanks a lot pachakam.com..thanks a lot

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