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Cuisine Style:
Cooking Time:
30 minutes
To Serve 4
Take with
       Ingredients How to?
    •Yam (Karunai Kizhangu) - 100g
    •Small raw banana (Nenthra) - 1
    •Yogurt (curd) - 1/2 Litre
    •Grated coconut - 1/2 quantity
    •Pepper powder - 1 tsp
    •Cumin seeds - 1 tsp
    •Fenugreek - 1 tsp
    •Turmeric powder - 1/2 tsp
    •Red chilli - 2
    •Green chilli - 3
    •Mustard Seed - 1 tsp
    •Curry leaves
    •Salt to taste
    •Coconut oil for seasoning

• Peel off the raw banana and into cubical shape and put into water immediately (This avoids banana turns to black color).
• Cut yam into cubical shape.
• Then boil these vegetables in a pressure cooker with little salt and turmeric powder.
• Grind grated coconut, cumin seed and pepper into fine paste.
• Dry roast fenugreek (golden brown with 1/4 tsp of any oil) and make into fine powder.
• Smash soar yogurt with salt and turmeric powder and keep aside.
• In a pan heat yogurt and mix boiled vegetables. (Don’t boil).
• Add ground paste and powdered fenugreek.
• Stir continuously.
• Remove the gravy from stove.
• Heat the oil in another pan.
• Add mustard seed, curry leaves and red chillies (break into two halves) and allow it for spluttering.
• Now transfer the boiled gravy to this vessel.
• Serve hot with steamed rice.
Note: Addition of 1 tbs ghee gives difference in taste.

Tips: You can use banana alone.

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