How to make Kaalan -

A Kerala speciality - Raw bananas cooked with ground coconut and yogurt and tempered .

This recipe has featured on the show Khanakhazana.

Main Ingredients : Raw banana (कच्चा केला), Fresh coconut (ताज़ा नारियल)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

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For more recipes related to Kaalan checkout Vazhakai Podimas, Raw Banana Curry, Raw Banana Sabzi, Kacha Kolar Dalna . You can also find more Main Course Vegetarian recipes like Mushroom Chettinaad, Restaurant Style Yellow Gravy, Bhen Aloo, Polenta with Mushroom Sauce.

Kaalan

Kaalan Recipe Card

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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kaalan Recipe

  • Raw banana 4 medium

  • Fresh coconut

  • Salt to taste

  • Green chillies 2

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coconut scraped 3/4 cup

  • Cumin seeds 1/2 teaspoon

  • Yogurt 1 cup

  • Oil 4 tablespoons

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Whole dry red chillies halved 2

  • Curry leaves 10

Method

Step 1

Peel the bananas. Halve them lengthwise and cut into small pieces. Take two cups of water in a pan. Add salt, green chillies, red chilli powder, turmeric powder and raw banana pieces. Bring it to a boil.

Step 2

Reduce heat, cover and cook. Grind together coconut, cumin seeds with a little water to a fine paste. Whisk yogurt. When the bananas are tender, add the ground paste and mix lightly. Add yogurt and mix.

Step 3

Remove from heat and keep it covered. Heat oil in a pan, add mustard seeds, fenugreek seeds, red chillies, curry leaves.

Step 4

Once the seeds crackle add the tempering to the bananas and keep it covered till you serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.