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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Mambhaza Kaalan

For the past week, I have been blogging with Regional Specials - Andhra theme during blogging marathon # 6. Check what the other marathoners have been cooking.

So far, I have blogged
1. Uppudu Pindi
2. Panasathonalu
3. Keera - Nuvvula Pachadi
4. Thokkudu Laddu
5. Pesarattu
6. Sojjappalu

On the seventh and final day of BM#6 I have been paired with Jayasree of Kailas Kitchen. That means we have to choose one recipe from each other's blog and cook based on the themes we have selected for weeklong blogging. There were many interesting recipes but I decided to go with mambhaza / mango kaalan for a couple of reasons. Kaalan recipe was in my 'to do list' from a long time and I also wanted to see how a "mango - yogurt" combo works in a spicy dish. Of course I know how the combo does wonders in a lassi.J
I was a little apprehensive initially that the dish may end on a sweet note because of the mango used. After tasting it, I felt very glad for trying this. I have to tell you that I am bowled over by this simple and quick traditional dish from Kerala. Sometimes all we need is a simple basic recipe that has been tried and tested (over generations.)
M is not a friend of coconut and my son is not a fan of yogurt dishes and so I prepared this in small quantity and adjusted the ingredients accordingly. It was spicy enough and was reminding me the majjiga pulusu slightly. (Obviously because of the similiarity in the ingredients used though a mango in kadhi is unthinkable.) I think I prepared it the way it should taste. J It was spicy (enough for me) and not sweet.
BTW, kaalan is a very delicious yogurt - coconut based gravy. Thanks Jayasree, I am going to make this often, for myself. J

Ingredients: (3 servings)
1 cup chopped mango cubes (mango fruit)
1/2 cup yogurt
1/4 tsp chili powder
Salt to taste
1/2 tsp turmeric powder
3 - 4 Tbsp grated fresh coconut (Thaw if using frozen coconut.)
2 Green chillies (I used Serrano peppers)
For seasoning / tadka: 2 tsp oil, 1 tsp mustard seeds, 1 or 2 red chillies broken into bits, 1/4 tsp methi seeds and few curry leaves

Method:
* Add mango cubes, salt, turmeric powder, chili powder and 1/2 cup water to a microwave safe bowl and cook for 5 minutes. Or cook on stove top. Let cool.
* Grind the coconut, chillies, cooked mango mixture along with the water and yogurt in a blender. I found this method quicker and easier instead of whisking the yogurt, pureeing the mango and grinding coconut - chillies separately. It would take just a few seconds to take care of three steps. The only thing you need to remember is not to add plenty of water to cook mango since the kaalan needs to be thicker. Adjust the salt quantity if needed.
* Bring this mixture to a rolling boil and turn off the stove.
* Heat oil in another small pan and add all the seasoning ingredients. When mustard seeds start to splutter, turn off the stove and add it to the cooked kaalan. Serve it with hot rice.

Note:
1. Ashgourd or plantain can also be added.
2. A small quantity of jaggery can also be added.

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