Plantain Banana Raw - 1 Nos
Coconut Grated - 1 Cup
Curry Leaves - 2 Springs
Yogurt - 3 Cup
Green Chilli - 4 Nos
Turmeric Powder - A generous pinch
Pepper Powder - ½ Tea Spoon
Ghee - 1 Table Spoon (Optional)
Cumin Seeds - ¾ Tea Spoon
Coconut oil - 1 Table Spoon
Mustard Oil - 1 Tea Spoon
Dry Red Chillies - 4 Nos
Water - 1 Cup
Salt - To Taste
Peel the skin of plantain and elephant foot yam. Cut it into thick cube pieces and set it aside. Slice the green chillies (lengthwise)
Cook the plantain and yam cubes in a vessel by adding 1 cup of water, green chillies, turmeric powder, pepper powder and salt on a low flame till it is tender and dry (be careful not to overcook it and also take care to prevent it from burning). When it is done, add ghee into it.
In the meantime, beat the curd without adding water.
Make a smooth paste of grated coconut and cumin seeds. Add it into the cooked vegetables and simmer for a few minutes
Pour the curd into it and combine well. Add salt to taste. Simmer for another minute by stirring well all the time. (Remember to keep the flame at the minimum or lowest possible. Take care not to overheat it after adding the curd). Taste for salt and remove from the flame.
Heat 1 tablespoon coconut oil in a cooking pan, put mustard and fenugreek seeds. When it splutters, add broken dry red chillies and curry leaves and salutes them.
Remove from the flame and wait for 2 minutes to bring down the temperature. Add this sauteed mix to the prepared Kalan and combine it.
Serve it as a side dish for rice.