A preparation of buttermilk with thick gravy and the
must on the menu for Onam
Ingredients:
1 Raw banana (the kerala nendran banana is the best
if available)
6 cups Beaten, thick sour curds
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde)
1 cup Coconut
2 tsp Turmeric powder
1 tbsp Pepper powder
Salt to taste
2-3 Red chillies
2-3 Green chillies
1 tbsp Mustard seeds
1 tsp Methi seeds
few Curry leaves
Coconut oil
6 cups Beaten, thick sour curds
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde)
1 cup Coconut
2 tsp Turmeric powder
1 tbsp Pepper powder
Salt to taste
2-3 Red chillies
2-3 Green chillies
1 tbsp Mustard seeds
1 tsp Methi seeds
few Curry leaves
Coconut oil
How to make kalan:
- Wash and cut the vegetables into 2" square pieces. They should
be thick
- Grind the coconut and cumin to a smooth paste without adding water.
Keep it aside.
- Fry the methi seeds to a golden brown in a drop of oil and grind
to a fine powder and keep this aside also..
- In 1/2cup of water dissolve the pepper powder and strain it through
a clean cloth. Cook the vegetables in this water with turmeric powder
and salt.. When the water dries, add 1tsp ghee
- Add the beaten sour curds to the cooked vegetables and boil, stirring
occasionally, until the gravy is thickened.
- Add the grinded coconut mixture and fenugreek powder into it and
bring the gravy to boil stirring continuously.
- Remove the gravy from flame.
- Heat oil in a pan. When it smokes add the mustard seeds. When
the mustard splutters, add the red chillies broken into halves and
curry leaves and season the gravy with it.
- Enjoy it with rice.