DRY KAALAN

in , , on Saturday, January 7, 2012

untitled

Ingredients:

Raw banana 2 nos.
Red chillies 3-4 nos
Coarsely ground black pepper 1/2 tsp
Thick curd 1/4 cup
Grated coconut 2 tblsp
Turmeric for colour
Mustard 1 tsp
Jeera 1 tsp
Curry leaves 1 sprig
coconut oil 1-2 tsp
Salt As needed
Coriander leaves Garnishing

Method

  • Remove the skin of the plantains and cut them to 1 inch cubes and immerse in water till needed.
  • Roast the grated coconut in a pan with coconut oil till golden brown in colour and keep aside.

Kalan 1

  • Then add oil in the pan and add mustard,jeera,red chillies,pepper and curry leaves...in order.

Kalan 2

  • Add cut plantains with turmeric and salt and fry for 2-3 minutes.

fry plantain

  • Add curd and mix well and cook in low flame till done and the curd is absorbed completely.
kalan3 kalan4
  • Lastly add the roasted coconut and mix well,transfer to the serving dish and garnish with coriander leaves.
kalan5 kalan6

I am sending this to RCI : Kerala, hosted by Jyosthana!

UPDATE:

I ACTUALLY TOOK THIS RECIPE FROM A COOKBOOK 100 LUNCH VARIETIES BY "MALLIKA BADHRINATH"... I JUST FOLLOWED WHAT THE COOKBOOK SAID...ACOORDING TO THE COOKBOOK THIS RECIPE HAS TO BE DRY..

BUT MANY OF YOU NATIVES FROM KERALA SAY THIS HAS TO BE IN GRAVY CONSISTENCY...SO LET IT BE MY VERSION DRY-KAALAN.

This entry was posted on Saturday, January 7, 2012 at 2:44 AM and is filed under , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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