Kalan | Raw bananas & Yam in Tangy Yogurt Sauce
Traditional Kerala Onam sadya recipe featuring raw bananas and yam cooked in a tangy yogurt sauce
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Servings
Ingredients
- 2 cups raw bananas cut into cubes
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon ground turmeric
- 1 teaspoon ground black pepper
- ¾ cup grated coconut
- 5-6 green or red chilies sliced
- 2 cups yogurt
- 2 sprigs curry leaves
- Water
- Salt to taste
If yam is available, substitute 2 cups raw bananas with 1 cup raw bananas and 1 cup yam.
- Tempered Spices:
- 1 teaspoon mustard seeds
- 1-2 dried red chilies broken into pieces
- Few curry leaves
- Oil
Instructions
- Place 1 teaspoon ground black pepper in a deep bowl. Pour in ¼ cup water. Mix well. When the water clears, drain. Set aside.
- Fry fenugreek seeds without adding oil, and grind to a fine powder. Set aside.
- Whisk 2 cups yogurt. Set aside.
- Grind grated coconut, cumin seeds, and 2 green chilies to a smooth paste. Add a little bit of water, only if needed. Set aside.
- Place raw bananas (and yam if using), curry leaves, 3-4 green chilies, ground black pepper, ground turmeric, and salt in a deep pan. Pour in water just enough to cover the veggies. Place the pan over medium flame and cook until water dries up.
- Add in ground coconut, and mix well. Add more water to make a thick sauce. Cook again. Check the seasoning, and add more salt if needed.
- When done, sprinkle with ground fenugreek, and remove from flame. Leave it to cool.
- Once cooled, stir in the whisked yogurt.
- Now to temper the spices, heat oil in a pan, and splutter mustard seeds. Add in dried red chilies and curry leaves. Fry for a few seconds.
- Add the tempered spices to kalan and mix well. Serve with rice.
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 34g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 221mg | Fiber: 4g | Sugar: 22g