A speciality from " God's Own Country ".......
200 gms small chenna/elephant yam/suran(cut in 1" pieces)
1 raw banana (cut in 1" pieces)
1/2 litre beaten sour yoghurt (Sour yoghurt is required for Kalan to taste good. If you do not have sour yoghurt, you can add a pich of citric acid to the kalan after it has been prepared)
1 tsp black pepper powder
1/2 tsp uluva podi/ fenugreek powder
1 cup grated coconut
3 green chillies
1/2 tsp turmeric powder
salt to taste
1 tsp oil
1/2 tsp mustard seeds
3-4 dry red chillies
a handful of curry leaves
In a deep, thick bottom pan cook the vegetables with 1/2 cup water & turmeric powder.
When the vegetables are 1/2 cooked, add the beaten yoghurt on cook on low heat stirring often till the yoghurt thickens. It is very important to cook the yoghurt on low heat otherwise it will separate.
It can be stored in this form for upto a week(if required) & add the coconut paste just b4 using it.
Grind together coconut & green chillies to a fine paste.
Add this coconut paste to the thickened yoghurt. Cook for a few more mins.
Add salt to taste.
Season with mustard seeds, dry red chillies & curry leaves fried in 1 tsp of oil.
Finally after the heat is turned off, add the methi powder & mix well.
Do not cook after the methi powder has been added otherwise Kalan will taste bitter.
Serve hot with rice.