Kaalan

Another favourite in the Sadya is the Kaalan, a signature curd-based dish made with yam or raw banana, or both.

2 Raw banana peeled and diced
1 Teaspoon turmeric powder (haldi)
1 Cup curd
1/2 Teaspoon turmeric powder (haldi)
1/2 Teaspoon red chilli powder
Salt to taste

Ingredients to be grind:
2 Green chillies
1 Teaspoon cumin seeds (jeera)
1 Cup coconut freshly grated

Ingredients for the seasoning
1 Teaspoon coconut oil
1 Teaspoon cumin seeds (jeera)
1/2 Teaspoon mustard seeds
1/8 Teaspoon methi seeds (fenugreek seeds)
2 Dry red chillies slit into two
2 Sprigs curry leaves

METHOD

1. In a Ultra Pressure Cooker, cook the banana with turmeric powder, curry leaves and salt along with 1/4 cup of water until the bananas soften.
2. Stir in yogurt and chilli powder and set aside.
3. Make a fine paste out of the grated coconut, green chillies and cumin seeds.
4. Add the paste to the raw banana and yogurt curry and bring the mixture to a boil
5. While the Kaalan is coming to a boil, prepare the seasoning.
6. In a small pan, temper mustard seeds, cumin seeds, fenugreek seeds, curry leaves and red chilies in coconut oil to release the flavours.
7. Once roasted, pour the seasoning into the Kaalan, stir well and serve.