Kalan Recipe
| Author | sreya85 | Yield | No Value |
|---|---|---|---|
| Published | Aug 20, 2007 | Cooking Time | 1 hour |
| Recipe Type | Veg-Main | Preparation Time | 30 min |
| Ingredient | Standing Time | 1 hour |
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.
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.
Posted Aug 20, 2007
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