Kalan, a yogurt based thick gravy preparation with vegetable like plantain and yam is a popular traditional dish in kerala. Yam used here is suran or also known as elephant foot yam.
1 - Plantain, cut with skin to 1/2 '' pieces
1 cup - Yam / Suran, cut to 3/4 '' pieces
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
salt to taste
Grind to a paste
3/4 cup - Grated coconut
3 to 4 - Green chili
1/2 tsp - Jeera / Cumin seeds
1.5 to 2 cups - Medium sour yogurt / Curds
1 tsp - Mustard seeds
1/2 tsp - Fenugreek seeds / Uluva / Methi
2 sprigs - Curry leaves
2 - Whole dry red chili
1 ) Cook plantain and yam in enough water along with red chili powder, turmeric powder and salt to taste, till vegetables are well cooked. You can pressure cook the veggie for faster cooking.
2 ) Grind to a smooth paste coconut, green chili and jeera with very little water. Beat yogurt well and set aside.
3 ) Add ground coconut paste to cooked vegetable and mix in with the stock in the vegetable. If there is no stock, add little water. Bring to a boil. Adjust salt to taste. Now add the beaten yogurt and just bring to a boil. Take off the stove immediately, so that the yogurt does not curdle.
4 ) Heat a pan with oil. Pop the mustard, then add fenugreek seeds and fry till brown on low heat. Add red chili and curry leaves. Season the cooked kalan with this and mix in.
Serve with rice.
This will make a good addition to Onam sadhya.