Kaalan (കുറുക്കു കാളന്‍ )

This is a very traditional dish. Most feasts in Kerala (especially north Kerala) will have Kallan as an important part. I did not like this as a kid, but it is a favourite of mine now. And I am glad, it is a favourite of my elder son.

Some people consider Kallan is one of those dishes that gets better with "age". A few day old Kallan is considered tastier than fresh made Kallan. But I prefer the fresh variety.

Difficulty level: Medium
Preparation time: 5 min
Cooking time: 25 min
Makes: 6-8 servings


Ingredients:
Yam & raw plantain: cut to 1" cubes, 1/2 cup
Yoghurt: 1 1/2 cup + 4 tbsp
Turmeric powder: 1/2 tsp
Pepper powder: 1/2 tsp (1 tsp, if you like it spicy)
Shredded coconut: 1 cup
Green chillies: 3
Salt: to taste
Oil: 1 tsp
Mustard seeds: 3/4 tsp
Whole red chillies: 3-4
Curry leaves: leaves of 1 sprig

Cook the yam & plantain pieces in about half cup of water, with turmeric powder and 1/4 tsp pepper powder. Keep covered until completely cooked through (about 10- 15 min), and then allow excess water to evaporate. After this add the 1 1/2 cups yogurt in two batches. Allow all the water to evaporate, and the mixture to thicken between the batches. Switch off the flame and allow to sit on the stove.

In the meantime, grind the rest of the yoghurt, shredded coconut and green chillies to a fine thick (it should not be too watery) paste. Add this to the above thickened paste and mix well. You could turn on the stove to warm the entire dish through, but make sure it does not cook or boil after you add the ground coconut. Transfer to the serving dish.

To temper, heat the oil in skillet and add the mustard seeds. Allow it to splutter before adding the red chillies and curry leaves. Pour on top of the dish, close the lid for 2-3 min (so as to allow all the flavour of the tempering  to get into the dish). Mix well and serve warm.