Kalan (without coconut)

Kalan is a Kerala cuisine using Raw Bananas. The original recipe requires coconut. However, in this recipe coconut has been omitted and fairly sour curd is used instead. This one is from my collection. The end result is quite tasty without the hassles of scraping/grating and grinding the coconut !

 

Ingredients:

Raw Banana	1
Green chilies (slit)	2
Chilly powder	¼ tsp
Turmeric powder	¼ tsp
Curry leaves	1 sprig
Curd (fairly sour)	1 cup
Salt, asafetida & sugar	As per taste
Seasoning Ingredients:
Oil	2 tsps
Mustard seeds	½ tsp
Fenugreek seeds	½ tsp
Dry red chilies	1-2

Method:

1. Wash & skin the bananas and cut it into cubes.
2. In a pan, add a small quantity of water and cook the banana pieces (on medium flame) along with slit green chilies, chilly powder, turmeric powder and curry leaves.
3. In the meantime, beat curd lightly to break lumps and add salt, asafetida and sugar.
4. When the bananas are cooked, lower the flame to minimum and add the prepared curd, stirring all the time to avoid curdling.
5. Prepare the seasoning by frying mustard seeds, fenugreek seeds and dry red chilies. As soon as the mustard seeds start spluttering, switch of the gas and pour the seasoning into the curry. Remove from fire. Stir well.
6. Serve hot.

 

Raw Banana - cut into pieces

 

Raw bananas being cooked in water with other ingredients

 

Curry ready for the seasoning

Serves: 2

Note:

• This dish goes well with chapattis or rice and dal.
• The gravy should not be watery.
• Do not throw away the banana peels/skin. You can prepare yet another tasty dish from it. See here for the recipe.