Kaalan Recipe

• 🍴4 cup beaten yoghurt (curd)
• 🍴1 1/2 pinch powdered turmeric
• 🍴1 cup grated coconut
• 🍴salt as required
• 🍴3 cup water
• 🍴6 medium sliced & slit green chilli
• 🍴1 tablespoon powdered red chilli
• 🍴2 pinch cumin seeds
• 🍴1 cup chopped, peeled green unripe bananas

For Toppings

• 🍴6 tablespoon sunflower oil
• 🍴1 1/2 pinch fenugreek seeds
• 🍴1 handful curry leaves
• 🍴1 teaspoon mustard seeds
• 🍴3 broken and deseeded red chilli

• 🍴For making this easy lunch/dinner recipe, heat water in a pan.
• 🍴Add the chopped green raw bananas, green chilies, red chilli powder, salt and turmeric powder. Simmer for a minute or two.
• 🍴Grind the coconut with cumin seeds to a smooth paste. Add this to the pan and mix well. Gently bring this to a boil and reduce flame to low.
• 🍴Gradually add the curd, stirring all the time. Ensure it does not curdle. Remove the pan from flame when its done.
• 🍴In another pan, heat oil for seasoning. Fry the seasoning (toppings) ingredients for 30 seconds and pour over the banana mixture.
• 🍴Serve hot with jeera rice or steamed rice.