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'''Kaalan''' is a cool guy from P.A. Saskachewan |
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'''Kaalan''' ([[IPA]]: [kaːɭan]) is a [[Keralite]] dish ([[south India]]) made of [[yogurt]], [[coconut]] and one vegetable like ''nendran'' [[plantain]] or a tuber like [[yam (vegetable)|yam]]. It is very thick and more sour than ''[[Avial]]''. |
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Kaalan is typically served as part of the [[Sadhya]]. |
Kaalan is typically served as part of the [[Sadhya]]. |
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Revision as of 19:31, 24 September 2007
Kaalan is a cool guy from P.A. Saskachewan Kaalan is typically served as part of the Sadhya.
Recipe
Method 1
Kerala style
Ingredients
- Chopped yam - 1 cup
- Raw plantain - 1 medium
- Sour curds - 3 cups
- Coconut (fresh) - 1/2 numbers
- Green chillies - 5-6 numbers
- Red chillies - 2 numbers
- Red chilli powder - 1 teaspoon
- Cumin (Geerakam) seeds - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Fenugreek (Uhulava) seeds - 1/2 teaspoon
Preparation
- Grind the coconut, cumin seeds and green chillies to a fine paste.
- Beat the curds well and mix in the ground paste. Keep aside.
- Peel and cube the plantain.
- Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done.
- Simmer on a low heat for 3 minutes.
- Add the curds and simmer further for 2-3 minutes.
- Do not boil.
- Heat oil in a small pan.
- Add mustard seeds, red chillies, fenugreek seeds and curry leaves.
- When the seeds start spluttering, pour over the cooked vegetables.
See also
External links
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