Kaalan

Kaalan, a yogurt - coconut based gravy is from the southern state of Kerala and is part of their Sadhya. Traditionally, a sadhya is a vegetarian feast served on plantain leaves and eaten with out any cutlery, as the other southern states do on religious functions. According to wiki, a sadhya can have up to two dozen dishes or more so that everyone attending can have at least some dishes to their liking. The main dish is rice and other dishes served collectively called as kootan.  
I was planning to try some of the items of Onam sadhya, particularly this kaalan ever since I tried Jayasree's  mambhaza kaalan during one of the previous marathons. Usually plantain / yam is the preferred vegetable or you can go with even mango / pineapple. This is for Jayasree who is no more with us, for introducing me to this simple yet yummy and flavorful side dish.

Ingredients:
1 cup yogurt 
1/2 cup peeled and cubed plantain
1/8 tsp turmeric powder
1/2 tsp chili powder
Salt to taste
2 green chillies
1/4 cup coconut
1/4 tsp cumin seeds 
For seasoning:
1 tsp oil, 1/2 tsp mustard seeds, a pinch of fenugreek seeds, few curry leaves and 3 red chillies

Method:
* Pressure cook together plantain cubes, salt, chili powder and turmeric powder adding enough water. Or cook in a sauce pan adding water as needed.
* Grind finely cumin seeds, coconut and green chillies together adding very little water.
* Add this paste and the cooked plantain mixture and bring to a boil. Don't be tempted to add much water as kaalan is supposed to be on a thicker side. Reduce the heat and cook for a couple of minutes more. Stir in the yogurt and cook on low flame until it is just heated through and turn off the stove. The mixture will curdle if it is boiled.
* Heat oil. Add mustard seeds and fenugreek seeds. When mustard seeds start to splutter, add curry leaves and chillies. Turn off the stove and add it to kaalan. Serve it with hot rice.

Check what other marathoners are cooking during this month long marathon.

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