Kalan

by AnitaJacob
A preparation with yoghurt or curd with thick gravy
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Votes: 5
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 5
Rating: 4
You:
Rate this recipe!
Instructions
  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.
  2. Dissolve the pepper powder in 1/2 cup of water and strain it through a clean cloth.
  3. Cook the vegetables in the above water.
  4. Add turmeric powder and salt. Stir well.
  5. When the water dries up, add 1 tsp of ghee.
  6. Add yoghurt and mix well.
  7. Lower the flame.
  8. When the curd boils and becomes dry and thick, add the ground coconut mixture and fenugreek powder. Stir well.
  9. Bring to a boil.
  10. Remove from flame.
  11. Heat 3 tsp of ghee in a small frying pan.
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5 comments

curryadmin
tina john,tiny mampilly November 23, 2005 - 12:00 am

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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curryadmin
Ammu May 30, 2006 - 12:00 am

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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curryadmin
jisna August 10, 2010 - 2:13 am

Easy to make and tasty…..

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curryadmin
JS October 4, 2007 - 12:00 am

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

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curryadmin
smitha November 5, 2006 - 12:00 am

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

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