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Edited sentence: Add mustard seeds, red chillies, fenugreek seeds and curry leaves.Add the curds and simmer further for 2–3 minutes.Beat the curds well and mix in the ground paste.Chopped yam - 1 cup.Coconut (fresh) - 1/2 numbers.Cuisine of Kerala.Cumin (Geerakam) seeds - 1 teaspoon.Do not boil.Fenugreek (Uhulava) seeds - 1/2 teaspoon.Green chilies - 5-6 numbers.Grind the coconut, cumin seeds and green chillies to a fine paste.Heat oil in a small pan.It is very thick and more sour than Aviyal.Kaalan () is a Keralite dish (south India) made of yogurt, coconut and one vegetable like nendran plantain or a tuber like yam.Kaalan is typically served as part of the Sadhya.Kalan Preparation.Keep aside.Mustard seeds - 1 teaspoon.Oil - 2 tablespoons.Peel and cube the plantain.Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done.Raw plantain - 1 medium.Red chilli powder - 1 teaspoon.Red chillies - 2 numbers.Salt - as required.Simmer on a low heat for 3 minutes.Sour curds - 3 cups.Turmeric powder - 1 teaspoon.When the seeds start spluttering, pour over the cooked vegetables.for the town in Guinea see Kaalan, Guinea.ml:കാളന്‍