Kalan / Kaalan (Plantain cooked in Yogurt based Curry)

Kalan / Kaalan is a traditional and  easy to prepare yogurt based curry from Kerala cuisine.  Plantain and yam are the  preferred vegetables to prepare this curry; but here I have used only plantain.

This curry need to be semi thick in consistency to go well with rice.

All the yoghurt based kerala dishes are enjoyed by me and my husband; this is also one among them.  Try this; enjoy your  meal!

PREP TIME

15 min

COOK TIME

15 mins

TOTAL TIME 

30 mins

                                                                                                                                                         

Recipe for Kalan  / Kaalan 
Recipe type: Main course

Cuisine: Kerala

Serves: 4 to 5(approximately)

Ingredients:

Plantain / Raw banana  - 1½ to 2 cups
Sour  curd - 2 cup
Turmeric powder - ¼ tsp
Salt - to taste

Pepper  powder - ¼ to ½ tsp

Fenugreek powder -  ¼ tsp (dry roast and grind)

To Grind:
Cumin seeds – ½ tsp
Coconut - ¾ to 1 cup

Green chillies – 2 to 3

For seasoning:
Mustard seeds –½ tsp
Fenugreek seeds - ¼ tsp

Small onions / shallots - 4 to 5 (sliced)
Red chilly - 1
Curry leaves – 1 sprig
Coconut oil - 2 tsp

Directions:

Grind the coconut, green chillies and cumin seeds into a fine paste by adding water; keep aside.

Wash, peel the raw banana; cut into bite sized cubes. 

Allow to cook in a pan along with water, turmeric powder and salt. Close the pan with the lid and allow to cook till it become soft. 

Once it is cooked add the grounded coconut paste. 

Mix well and allow to cook for 2 to 3 minutes.

Next add pepper powder; give it a mix.

Add the the beaten curd into the gravy and mix well, allow to cook for a minute in a medium flame. (Don't allow to boil)

At last add fenugreek powder and switch off the gas.

Heat oil in a pan, season it with mustard seeds, fenugreek seeds, sliced small onions red chilly and curry leaves. Once the mustard seeds crackles and onions becomes translucent  pour it over the gravy.

Mix well and Serve it with Rice.

Note:

Adjust the amount of pepper powder and green chilli according to your taste bud.

Pumpkin Erissery / Mathanga Erissery

Pumpkin Erissery is a popular and easy to make veg accompaniment from Kerala cuisine. It is a must in traditional kerala vegetarian feast and festivals like Onam and Vishu.  I have posted Erissery recipe using Yam earlier.

This dish is semi solid in consistency, taste delicious and looks refreshing too.  The roasted coconut in this dish gives nice flavour to the dish.  

I like authentic kerala cuisine and never miss an opportunity to taste and try it out, though I am a native of Tamilnadu.

Let's check the recipe now;

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME 

30  mins

                                                                                                                                                   

Recipe for Pumpkin Erissery

Recipe type: Veg accompaniment

Cuisine: Kerala

Ingredients:

Pumpkin – 250 grams (cubed)
Turmeric powder - ½ tsp
Chilli powder - ¼ to ½ tsp(optional)
Salt - to taste

To grind:
Green chillies - 2( adjust according to your spice level)
Cumin seeds -¾ tsp
Grated Coconut - ¼ cup

For seasoning:
Coconut oil – 1 to 2 tbsp
Mustard seeds – ½ tsp
Dry red chillies – 1
Curry leaves – 1 sprig
Grated coconut – 1 tbsp

Gujarati Lauki Muthiya / Muthiya / Bottle Gourd Muthia (Steamed Version)

This recipe is my entry to the event "Shhh!!! Cooking Secretly" challenge conducted by Mayuri Patel of Mayuri's Jikoni. For the month of March, I have paired with Aruna Panangipally who blogs at aaharamonline.com " and the ingredients given by her are Lauki and besan.

I am really excited to try this month's challenge; as I am a great fan of Gujarati Cuisine.

When I am browsing for Gujarati recipes, I got an idea of preparing muthiya form tarladalal site; without a second thought I want to try lauki / bottlegourd muthiya. You can also add methi, spinach or make it plain also.

Muthiya is a nutritious, easy to prepare healthy snack from Gujarati cuisine. It can be prepared in two ways, steamed or deep fried. I preferred the healthier version and tried steamed.

After steaming, sautéing with sesame seeds and mustard seeds give a nice crunch on the top. It was tasty, filling and also guilt free too.

Try and give your feedback.

             

PREP TIME

20 mins

COOK TIME

15 mins

TOTAL TIME 

35  mins

                                                                                                                                                   

Recipe for Lauki Muthiya

Recipe type: Snack

Cuisine: Gujarat 

Yields -  2 to 3 persons

Ingredients:
Besan flour - ¾ cup
Semolina / Rava - 1 cup
Wheat flour - ½ cup
Green chilli ginger paste - 2 tsp
Lauki / ashgourd - 2 cups
Onion - 2 tbsp (finely chopped)
Asafoetida - a pinch
Turmeric powder -½  tsp
Cumin seeds - ½ tsp
Fennel seeds - ½ tsp
Sugar - 1 tsp
Lemon juice - 1 tsp
Coriander leaves - 1 tbsp(chopped)
Salt - as requied
Baking soda - a pinch
Oil - 1 tsp

For seasoning:
Oil -  2 tsp
Mustard seeds - ½ tsp

Sesame seeds - 1 tsp

Asafoetida

Medu Vada / Ulundu Vadai

Medu Vada / Vadai  is one of the most popular & easy to prepare snack of South Indian cuisine; usually served along with Sambar and Coconut chutney.  

I prepare this often at home as it is my elder son's  favorite.  However  it is only now I am posting this step by step elaborate description with pictures to be helpful for beginners.  

In restaurants Vada is usually served along with idli / pongal as a breakfast combo and we South Indians prepare this at home mostly for festive/special occasions!

Let's check the recipe now,

                   

PREP TIME

2 hours soaking time

COOK TIME

20 mins

TOTAL TIME 

2 hrs 20 mins

                                                                                                                                                   

Recipe for Medu Vada / Ulundu Vadai

Recipe type: Snack

Cuisine: South  Indian

Yields -  18 to 20 vadas(approximately)

Ingredients:

Whole urad / ulundu - 1 cup
Ginger - 1" piece
Green chillies - 2
Onion - 1(finely chopped)
Curry leaves - 1 sprig
Coriander leaves - 1 to 2 tbsp(chopped)
Salt - as required
Water - as required
Oil - for deep frying

Directions:

Wash and soak urad dhal for 2 hours.  Drain and add it to a mixer or grinder along with chopped ginger and green chillies. 

Grind it into a smooth paste by adding water little by little.

The batter have to be smooth, not too thick or liquid. (Tip: A Take a dollop of of batter and add it to the water; if it floats; then its the the correct consistency to prepare vada)

Add salt, finely chopped onions, chopped coriander leaves and curry leaves; mix well. (if batter is thin, you can adjust the consistency by adding rice flour)

Heat oil in a pan; mean while keep a bowl of water and vada batter ready.

When a oil is hot; wet your hands and take a portion of batter in your finger and flatten it roughly;  make a hole in the center using your thumb.

(You can also use banana leaf or zip lock covers to make the shape)

Drop slowly inside the oil, deep fry the Vadas till both sides turn golden brown in colour. Strain the oil; repeat with the remaining batter.

Hot Medu vada's are ready to serve!

Notes:

Don't add salt while grinding.

Try to make vada, once the batter is ready; If you keep it for long; Vada will absorb more oil.

You can also add whole pepper to the vada batter.