Ingredients
- Elephant yam - 1/2 cup
- Raw Banana - sliced 1/2 cup
- Green chilly - 3
- Black peper powder - 1tsp
- Turmeric powder - 1/2 tsp
- Chilly powder - 1 tsp
- Curry leaves
- Salt to taste
- Water as required
- Yogurt - 1 cup
- Grated coconut - 1 cup
- Cumin seeds - 1tsp
For Seasoning
- Oil - 1tbsp
- Mustard seeds - 1tsp
- Fenugreek seeds - 1 tsp
- Dry red chilly - 3
- Curry leaves
Method of preparation
- Take elephant yam, raw banana, green chilly, black pepper powder, turmeric 1/4 tsp, chilly powder, few curry leaves, salt to taste, enough water together in a cooking vessel & cook till it done (the water has to be evaporated completely)
- Take grated coconut, cumin seeds, turmeric, enough water & grind it to make a smooth paste.
- When the vegetables are cooked well & water has evaporated add yogurt in it & stir continuously for 5 to 10 minutes on medium low flame.
- Add grinded coconut mixture into it, mix well, add enough salt.
- Stop the flame immediately as soon as it starts to boil.
- Heat oil in a pan,splutter mustard seeds,add fenugreek seeds,dry red chilly &curry leaves.add seasoning in to the curry.
- Kalan is ready to serve.
