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| Author | sreya85 | Servings | 0 persons |
|---|---|---|---|
| Published | August 20, 2007 | Cooking Time | 1 hour |
| Is Veg | Preparation Time | mins | |
| Main Ingredient | Yams | Standing Time | mins |
| Description |
Recipe of Kalan Recipe
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Chopped yam | 1 | Cup |
| Raw banana | 1 | Numbers |
| Sour curds | 3 | Cup |
| Coconut (fresh) | 1/2 | Numbers |
| Green chillies | 5-6 | Numbers |
| Red chillies | 2 | Numbers |
| Red chilli powder | 1 | Teaspoons |
| Cumin seeds | 1 | Teaspoons |
| Mustard seeds | 1 | Teaspoons |
| Fenugreek seeds | 1/2 | Teaspoons |
| Oil, Salt | 2 | Tablespoons |
| Turmeric powder | 1 | Teaspoons |
| Directions |
|
Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil. Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot. |
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