Ingrediants
Cook the banana and elephant foot yam along with salt, chilli powder, turmeric powder,2 green chillies and a little water. Stir the curd with a spoon and add it to the cooked vegetables. Stir it for 10 minutes. Grind the coconut along with cumin seeds, green chilli,white rice and water to a smooth paste. Add coconut paste to the curd mixture. Stir it in a low flame till the mixture becomes thick. Add the powdered pepper to it. Now, heat the coconut oil and put the mustard, fenugreek and the red chilli into it. When the mustard bursts pour it into the curd mixture. Your Kalan is ready.
Garnish it with curry leaves.
- 1\2 cup raw banana pieces
- 1\2 cup elephant foot yam
- 5 green chilli
- 4 cup curd
- 1 tsp soaked white rice
- 2 cup grated coconut
- 1\2 tsp cumin seeds
- 1\2 tsp red chilli powder
- 1\4 tsp powdered pepper
- 1\2 tsp turmeric powder
- 1\4 cup water
- salt (to taste)
- 2 tsp coconut oil
- 1\2 tsp mustard
- 1\2 tsp fenugreek
- 2 dried red chilli
- a few curry leaves
Cook the banana and elephant foot yam along with salt, chilli powder, turmeric powder,2 green chillies and a little water. Stir the curd with a spoon and add it to the cooked vegetables. Stir it for 10 minutes. Grind the coconut along with cumin seeds, green chilli,white rice and water to a smooth paste. Add coconut paste to the curd mixture. Stir it in a low flame till the mixture becomes thick. Add the powdered pepper to it. Now, heat the coconut oil and put the mustard, fenugreek and the red chilli into it. When the mustard bursts pour it into the curd mixture. Your Kalan is ready.
Garnish it with curry leaves.
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