Raw banana (the Kerala nendra banana is the best if available) – 1no.
Elephant foot yam – 150 gms,
Sour yoghurt – 3 cups,
Turmeric powder – ¼ tsp,
Pepper powder – ½ tbsp,
Salt to taste,
Fenugreek seeds – 1 tsp,
Curry leaf – 1 sprig,
To grind:
Coconut grated – ½ cup,
Green chillies – 3 nos,
Seasoning:
Oil - 2 tbsp,
Mustard seeds – 1 tbsp,
Curry leaf – 1 sprig,
Dry red chillies (broken) – 3nos,
Preparation:
- Wash and cut the vegetables into 1" cubes.
- Roast the fenugreek seeds till brown in a pan and crush it into powder. Keep aside.
- Beat the curd in mixer – just one or two rounds. Keep aside.
- Cook the yam till its 50% done or half cooked in just enough water, adding turmeric powder, pepper powder and salt or this could be done in a pressure cooker.
- Add the raw banana to a wide mouthed thick bottomed heavy pan, transfer the cooked yam into this.
- Add the beaten sour yoghurt and boil, stirring occasionally, also keep removing the froth into a separate vessel till it starts to boil and continue to stir in between until the gravy is thickened to a semi solid consistency.
- Grind the grated coconut and chillies and add to the curry, stirring constantly.
- Remove from fire just before the mixture starts boiling.
- Add a sprig of curry leaf. Add fenugreek powder.
- Heat oil in a pan. When hot, add the mustard seeds, red chillies broken into halves and curry leaves and sauté for a few seconds.
- Immediately add the seasoning to the curry.
- Kaalan is ready
- Note: 1) - The thick gravy formed just before adding ground coconut can be preserved as such for one month. This is called Kurukku Kaalan. As and when needed the remaining steps can be performed.
2) - If the yoghurt is not really sour, on boiling it splits.
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