Kaalan
A side dish made with tender chunks of raw bananas and yams simmered in a coconut yogurt gravy.
Servings: 15 people
Calories: 100kcal
Ingredients
- 2 plantains medium sized
- 2 cups yam frozen chunks thawed
- 1.5 cup coconut grated
- 1.5 cup yogurt whisked
- 1 tsp cumin
- 1 tsp black pepper
- 1 tbsp red chili powder Kashmiri
- ½ tsp turmeric
- 1 tsp salt to taste
- 1 stalk curry leaves
- 1 tsp mustard seeds
- 3-4 red chilies dry
Instructions
- Cook the yams and raw banana cut into chunks with red chili powder, turmeric, and salt, adding very little water, and cook them well.
- Grind grated coconut, cumin, and black pepper to a fine paste.
- Add the ground coconut paste to the cooked yams and plantains.
- Simmer for a while, then add curry leaves.
- Add beaten yogurt and mix well.
- Heat coconut oil and add mustard seeds; once they splutter, toss in the dry red chilies and curry leaves.
- Transfer to a serving dish and serve.
Video
Notes
- Prevent discoloration- Soak the cut plantain chunks in water if not using them immediately to keep them from turning dark.
- Save prep time- Frozen yams and grated coconut work great for this recipe as they’re pre-cut and grated, which makes the cooking process quicker and easier.
- Avoid curdling - Lower the heat before adding the ground coconut paste and beaten yogurt. This ensures you get a smooth and creamy gravy.
- Don’t skip the tempering. The final tempering in coconut oil adds depth and authentic flavor, so it’s an essential step for the best and authentic taste.
Nutrition
Serving: 40g | Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 176mg | Potassium: 383mg | Fiber: 2g | Sugar: 6g | Vitamin A: 549IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg
