Kalan (Kerala Style Mixed Vegetable Curry)

🛒 Ingredients

• Yam (Elephant Foot Yam) 50 g · 59 kcal
• Raw Plantain 50 g · 61 kcal
• Grated Coconut 25 g · 89 kcal
• Green Chillies 2 g · 1 kcal
• Cumin Seeds 1 g · 3 kcal
• Turmeric Powder 0 g · 1 kcal
• Black Peppercorns 0 g · 1 kcal
• Curd (Yogurt) 50 g · 31 kcal
• Coconut Oil 7 g · 62 kcal
• Mustard Seeds 1 g · 3 kcal
• Fenugreek Seeds 0 g · 1 kcal
• Dry Red Chillies 0 g · 2 kcal
• Curry Leaves 1 g · 1 kcal
• Water 38 g · 0 kcal

👨‍🍳 Instructions

1. Peel and chop yam and raw plantain into 1-inch cubes; cook them with enough water, salt, and turmeric powder until tender, then drain and set aside.
2. Grind grated coconut, green chilies, cumin seeds, turmeric powder, and black peppercorns with a little water to a smooth paste.
3. Add the cooked yam and plantain to a pan, pour in the ground coconut paste and enough water to make a semi-thick consistency, then bring it to a gentle simmer.
4. Once it simmers for a few minutes, reduce the heat to low and slowly stir in the curd until well combined, being careful not to let it boil after adding curd.
5. For tempering, heat coconut oil in a small pan, add mustard seeds and fenugreek seeds; once they splutter, add dry red chilies and curry leaves, then sauté for a few seconds.
6. Pour the tempering over the Kalan, mix gently, and serve hot with rice.