Saturday, August 22, 2009

Kaalan/Katti Kaalan


  1. Plantain Banana/Pachakkai - 2
  2. Elephant Yam (Chena) - ½ cup
  3. Pepper Powder - 1 tsp
  4. Water ~ ½ cup +1 cup
  5. Green Chilly - 4
  6. Turmeric Powder - 1 tsp
  7. Salt to taste
  8. Curry leaves few
  9. Ghee - 1 tsp
  10. Sour Yogurt ~ 1 ½ Cups
To Grind:-
  1. Cumin/Jeera - 1tsp
  2. Grated coconut - 1 ½ cup
  3. Water ~ ½ cup (just to grind the Coconut
For Seasoning/Tempering
  1. Dry Red Chilly - 2
  2. Mustard seed - 1tsp
  3. Fenugreek Seeds/Uluva-1tsp
  4. Coconut Oil - 1½ tsp
Preparation Method: -

  1. Cut the banana lengthwise or cubes, chop the Yam/Chena into medium sized cubes. Soak them in water in two individual/separate bowls for few minutes. Rinse them and set aside.
  2. Pour  ½ cup water in a bowl, add pepper powder, stir with a spoon to mix and set aside for few minutes. 
  3. The pepper powder will settle down in the bottom, strain the water in to a cooking pan and discard or keep the pepper powder for later use(like for making rasam).
  4. Put the veggies to the pan, pour another cup of water, turmeric powder, green chilies, few curry leaves salt and cook till the veggies become tender and water is almost fully absorbed.
  5. Add a tsp of ghee and stir well to mix. 
  6. With a spoon gently beat the Yogurt/Curd just to remove the lumps if any and add it to the curry. Stir well to mix and simmer the heat and let it cook for a while.
  7. Mean while grind Cumin/Jeera and coconut to a smooth paste. Add this to the yogurt-Veggie mix and bring it boil in a medium flame. When the gravy thickens switch off the stove.
  8. For tempering heat up a pan, pour coconut oil, add the mustard seeds, when they start to crackle add fenugreek seeds, dry red chilies and curry leaves, stir well and pour over the Cooked Kaalan;
  9. This curry thickens a bit when you leave it for a while. Serve warm with Rice. Enjoyyyy!!!!
Note:- Adding Roasted fenugreek powder adds more taste, I didn't have them so didn't add it.

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