Welcome To Ruchi.. :)

Welcome To Ruchi ! Thanks for visiting my blog. Please do try these recipes, hope you will love it and do post your valuable comments

Monday, August 23, 2010


Kaalan is a real delicacy in sadya. Though you need to put a bit more effort for this, it is worth all the effort.
I made this with 1 litre of curd/ yogurt and 1 full coconut grated.
Kaalan @Ruchikerala
Pepper Powder - 1 tablespoon
Plantain - 1
Yam - 1 cup
Turmeric Powder - 1/2 tsp
Curry leaves - 2 springs
Curd (sour) - 1 litre
Salt -as required

Grind very nicely
Coconut -1 (1 full coconut grated)
Cumin seeds - 1 tsp
Green chilly - 5
Curry leaves - 1 spring

Final step Ingredients
Fenugreek powder - 1 tsp (fenugreek seeds dry roasted and powdered)
Ghee - 2 tsp
Coconut Oil
Mustard Seeds- 1 tsp
Red Chilly -2
Curry leaves - 2 springs


1)  Mix the pepper powder with water , you can soak it for 5 mins. Then sieve this using a cloth so that the pepper particles which are not ground properly stays in the cloth and only the powdered part goes into the pan.
2) When the pepper powder with water mixture starts boiling (just 2 min), add the cut plantain and yam to this. They should be cut like finger size. Also the yam and plantain should be put and washed in turmeric powder so that its bitter taste will go off, soon after cutting it.
3) Add 1/2 tsp turmeric powder and allow it to boil keeping the lid closed.
4) Now when the vegetables are 50 % cooked, add salt and curry leaves. Then add 1 litre curd to this.
5) Keep stirring in between until the curd thickens. This is a long process and will take some time. Be patient.
6) Meanwhile grind the coconut, green chilly, curry leaves and cumin seeds very smoothly (it should be butter like consistency) , adding very little water (only add water required to grind it smooth).
7) Once the curd has thickened (water evaporates fully), add the ground coconut mixture and mix well.
8) Boil it for some more time(1 min) by stirring in between so that it becomes thick.
9) Now switch off and add the seasoning to this.

Note: The thickening part of curd takes some time and attempt this only if you have patience. Or else make it bit loose (watery), though the patience rewards more taste !

No comments:

Post a Comment