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Kalan

Mixed vegetables in a yogurt and coconut curry This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Yam, Raw Banana
Cuisine Kerala
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Kalan

  • 300 grams Yam
  • 2 Raw Banana
  • 200 grams Bottle gourd (lauki/doodhi)
  • 1 cup Coconut scraped
  • 4 Green chillies
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 2 cups Yogurt
  • 10-12 Curry leaves
  • 2 tablespoons Coconut oil
  • 1 to serve Mustard seeds
  • 2 Dried red chillies broken

Method

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  1. Peel and cut the yam, raw bananas and bottle gourd into medium sized fingers. Grind the coconut with green chillies to a smooth paste. Boil one cup of water in a deep pan with little salt and turmeric powder.
  2. Add the vegetables and simmer till half cooked. Add the whisked yogurt and stir well. Bring to a boil and continue simmering. With a flat perforated spoon keep skimming the cream layer from the top and reserve.
  3. Continue doing this till only the whey is left in the curry. Add the curry leaves and salt to taste and cook till the liquid reduces by half. Mix the coconut-chilli paste with the skimmed cream and add to the vegetables.
  4. Cook for a couple of minutes and remove from heat. Heat the coconut oil in a pan, add the mustard seeds. When they splutter add the red chillies and add this tempering to the curry. Cover immediately to trap the aroma. Serve hot.

Nutrition Info

Calories 1559
Carbohydrates 141.5
Protein 26.8
Fat 98.3
Other Fiber Fiber- 32.1gm
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