Kaalan

കാളന്‍ 

Kaalan is a traditional Kerala dish made of yogurt/curd, coconut and one vegetable like raw plantain(vazhakka) or Ash gourd(kumbalanga) or a tuber like Yam(chena) or Colocasia(chembu). I have used raw plantain in this recipe. Kaalan is a part of Sadhya (a vegetarian feast of Kerala)


Ingredients:

Raw plantain/Vazhakka - 2
Red chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Green chillies - 3 or 4, slit
Water
Salt

Shredded coconut - 1 cup
Cumin seeds - 1/2 tsp

Yoghurt/curd - 3/4 to 1 cup

For Seasoning
Oil
Mustard seeds - 1/2 tsp
fenu greek seeds - 1/4 tsp
Dry Red chilly - 2
curry leaves - a sprig

Preparation:

1.Clean and cut the plantain to pieces and cook with turmeric powder,chilly powder,green chillies,water and salt till it is cooked and the water is evaporated.
2.Meanwhile grind the shredded coconut and cumin seeds to make a smooth paste.When the plantain is almost cooked add the coconut paste,combine well and cook for few more minutes.
3.Add the beaten yoghurt/curd  and combine it well. Switch off the stove immediately.
4.Heat oil in a small pan and splutter mustard seeds followed by fenugreek seeds.Add curry leaves and red chilly .Pour this seasoning on the kaalan .

Linking this to Kerala Kitchen July 2011 hosted by Magpie

Aviyal

അവിയല്‍ 

Avial is a traditional kerala recipe and an essential part of Sadya(A vegetarian Feast). This dish is prepared by cooking a variety of vegetables and mixed with coconut and yoghurt/curd and seasoned with coconut oil and curry leaves. In some regions of kerala, tamarind is used instead of curd. You may use any vegetables of your choice that are locally available. The most commonly used are yam, raw plantain, ash gourd, drumstick, carrot, beans etc.

Ingredients:

Assorted vegetables* – 3-4 cups, cut all the veggies lengthwise 

Turmeric powder – 1/4 tsp

Green chillies - 3 or 4

Water – 1.5 cups

Salt

Coconut – 1/2 cup

Jeera/Cumin seeds – 1/4 tsp

Shallots - 1 or 2

Yoghurt/Curd – 1/4 cup or a little more if you like

Coconut oil – 1 tsp

Curry leaves - 1 to 2 sprigs

* - I  used a large potato, a raw plantain, 2 carrots, 2 drumsticks and 5-6 french beans

Preparation:

1. Cook the vegetables with turmeric powder, green chillies, salt and water.

2. Meanwhile grind coconut, jeera and shallots coarsely without adding water. When the veggies are 3/4th cooked, add the coconut mix and combine well.

3. Cook till the vegetables are done. They shouldn't get mashed. Switch off the stove. Beat the curd well and add to the cooked vegetables. Add coconut oil and curry leaves and combine well.

Kachiya Moru / Curd Curry

This recipe is here on public demand. From the time I started this blog, my friends (non-keralites) were asking me to post the recipe "of the yellow curd curry that you bring for lunch". This was  very popular among my colleagues and I used to make it atleast once a week as it is very easy and takes hardly 5 minutes to prepare. Well, my keralite friends, I know that you all know how to make this. So this post is for all my friends who
love this curry, but never made it  :-)

Ingredients:

Yoghurt/Curd - 500 gms/ml
Shallots - 4 or 5, sliced (If you do not have shallots, use half of a small onion, finely chopped. But shallots taste better)
Chopped garlic - 1 tsp
Chopped ginger - 1 tsp
Green chilly - 2, chopped
Dry red chilly - 1 or 2
Curry leaves - a sprig
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Salt
Oil - 1 tbsp (preferably coconut oil)

Preparation:

1. Add water to curd and beat it well to the required consistency. It should be thicker than buttermilk. Add salt to it and keep aside.
2. Heat oil and splutter mustard seeds followed by fenugreek seeds.
3. Add shallots, dry chilly, ginger, garlic, green chillies and curry leaves and saute well till you get a nice aroma.
4. Lower the flame to medium-low. Add turmeric powder and the curd and mix well. Switch off the stove when the curry is warm. Do not bring to boil as the curd gets separated.

Serve with rice.

Suggested side dishes:
Veg:  Spicy Potatoes or Okra Stir Fry
Non-veg: Pepper Chicken or Mutton Roast