Kalan (കാളൻ)
Category: curry — raw banana & yogurt curry
Course: side dish | Diet: vegetarian
Meal roles: sadya
lunch

Thick, sour-savoury curry of raw plantain and yogurt with a mustard-fenugreek finish.

Spice level: 1
Prep time: 15 minutes | Cook time: 25 minutes

Ingredients (per person):
name: Raw plantain (nendran), slices
qty: 150
unit: g
name: Curd (yogurt)
qty: 60
unit: g
name: Fresh coconut (ground paste)
qty: 30
unit: g
name: Green chillies
qty: 2
unit: num
name: Turmeric
qty: 1
unit: g
name: Mustard seeds
qty: 1
unit: g
name: Fenugreek seeds
qty: 0.5
unit: g
name: Curry leaves
qty: 3
unit: num
name: Coconut oil
qty: 7
unit: g
name: Salt
qty: 1.5
unit: g

Steps:
Boil the plantain slices with turmeric and salt until just tender; drain most of the water.
Whisk the yogurt smooth; grind the coconut and green chillies into a paste.
Stir the yogurt and paste mixture into the plantain on the lowest heat; warm only, never boil or it splits.
Finish calmly with a mustard and fenugreek tempering and curry leaves.
Rest for 10 minutes; it thickens. Serve near room temperature with rice.

Tags: sadya
yogurt