Thursday, 20 September 2012

Kaalan

The classic Kerala vegan delight - Kaalan

Ingredients (Serves 4 to 5 people)

Elavan(Ash gourd): 1 Cup
Thick Curd: 1 Cup
Grated Coconut: 1/2 Cup
Green Chillies: 3 - 4
Cumin Seeds: 1/4 Tea Spoon
Ginger: 1/4 Inch Piece (Optional)
Turmeric Powder: 1/4 Tea Spoon
Red Chilly Powder: 1/4 Tea Spoon
Coconut Oil:  2 Table Spoon
Mustard Seeds: 1/4 Tea Spoon
Fenugreek Seeds: 1/4 Tea Spoon
Dried Red Chilly: 3 - 4
Pepper Powder: 1/2 Tea Spoon
Curry Leaves
Salt
Water

Cooking time: 15 to 20 minutes
Method

Cook the elavan(Ash gourd) adding Turmeric powder, Red Chilly powder and salt
Grind together grated coconut, green chilly, cumin seeds and ginger(Optional)
Add this to the cooked elavan(Ash gourd) and boil well
Once boiled, reduce the flame
Whip the curd and add this to the curry. Add curry leaves too
Just  heat the curry and switch off the flame, do not boil after adding curd.
Pour coconut oil to a pan and add mustard seeds and fenugreek seeds, once this pops add dried red chilly.
Once the chilly changes color switch off the flame and add pepper powder
Pour this to the curry

Kurukku Kaalan 
Kurukku kaalan is much more thicker than above mentioned kaalan.The consistency will be a semi gravy type like koottucurry. Ingredients are same except that we don't use Red Chilly powder the dried chilly. Method is as follows.

Cook the elavan(Ash gourd) adding Turmeric powder, Pepper powder and salt
You will have to cook till the water is no more.
Grind together grated coconut, green chilly, cumin seeds and ginger(Optional) with minimum water.
Add this to the cooked elavan(Ash gourd) and boil well
Once boiled, reduce the flame
Whip the curd and add this to the curry. Add curry leaves too
Just  heat the curry and switch off the flame, do not boil after adding curd.
Pour coconut oil to a pan and add mustard seeds and fenugreek seeds. (do not add dried red chilly.)

Pour this to the curry

Note:
Kalan is also prepared by substituting elavan (Ash gourd) with raw Nendran banana or with Chena(Yam). Each gives a different tasting kaalan :)

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