•     Chena (Sooran/ Yam) – 250 gms (cubicaly chopped)
  •     Grated Coconut – 1 cup
  •     Green Chilies – 5 nos
  •     Jeera/ Cunmin seeds/ Jeeragam – 1tsp
  •     Chili powder – 1 tsp
  •     Turmeric powder -1/2 tsp
  •     Curry leaves – 10 leaves
  •     Curd/ Yogurt – 1 cup(thick yogurt)
  •     Rai/ Kadaka/ Mustard seeds – 1/2tsp
  •     Ulava/ Methi Seeds – 1/2tsp
  •     Dry red chilies – 3nos
  •     Salt to taste.
  •     Coconut oil – 1tsp


    Take a vessel. Add chena (Sooran/ Yam) with adequate water. Add 1/2 tsp chili powder, 1/2 tsp turmeric powder. Keep vessel in the pressure cooker. When 1st       whistle comes, low the flame & cook for 20mins.

    In the mixi jar, add the grated coconut, jeera seeds, 1/2 tsp chili powder, green chilies, 6 nos curry leaves. Now grind     it.

    Then add curd & once again grind it to a fine paste.

    Take the cooked chena from the pressure cooker. Remove excess water from the cooked chena into a glass. Smash chena     slightly.

    Add the grinded coconut-curd paste & nicley mix. If you feel curry is too thick, add little extracted water to it. Don’t     add plain water.

    Keep it in a low flame. When bubbles start coming, switch off the flame.

    Season the curry in coconut oil with rai,ulava,dry red chilies & curry leaves.

    Kerala Style Kalan is ready.


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