Kaalan

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Kitchen TreasuresPosted by Kitchen Treasures

Cooked 100

Saved 100

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Ingredients

  • 1- Raw Plantain
  • 1/2 cup – Chenna
  • 2 cups -Yogurt
  • 1 tsp – Kitchen Treasures Turmeric Powder
  • A pinch – Kitchen Treasures Red Chilli Powder
  • 1 tsp – Kitchen Treasures Black Pepper Powder
  • 1/2 tsp – Kitchen Treasures Fenugreek Seeds
  • 1 tsp – Ghee
  • A sprig – Curry Leaves
  • Salt to taste
  • 1 tsp – Coconut Oil
  • 3 – Kitchen Treasures Whole Dry Red Chilli
  • 1 tsp – Kitchen Treasures Mustard Seeds

To Grind

 

  • 1/2 cup – Coconut
  • 1/2 tsp – Kitchen Treasures Cumin Seeds
  • 5 – Green Chillies

Preparation

Step1

Grind the coconut, cumin seeds, green chillies with little yogurt to a thick paste and keep it aside.

 

Step2

Cook the vegetables in pepper water (*add pepper in ½ cup of water)with turmeric powder and red chilli powder till the water dries; now add the salt and curry leaves and mix well.

 

Step3

Add 1 tsp ghee and combine all, add the yogurt and reduce the flame and allow to boil, stirring occasionally until the gravy is thickened to a pouring consistency.

 

Step4

Dry roast the fenugreek seeds to a golden brown and grind to a fine powder.

 

Step5

Now add the grounded coconut paste, stir well. Remove from the fire;add the powdered fenugreek powder, mix well and set it aside.

 

Step6

In a pan, add oil and mustard seeds. When it start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.

 

Step7

Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set. Serve it hot.

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