Kalan

This is a Mallu dish which we had for lunch today. Food is something so close to our hearts and the flavours we grow up eating are always so important to us. I never thought of myself as someone who loves South-Indian food, it was only after I got married to a north Indian that I realized that yes if I have to stay without south Indian food and flavours for weeks together I do crave it.

But it used to be predominantly North Indian food on our tables after marriage as the hubby proclaimed the only thing South Indian he likes is his wife :-). But now it is a mix as my parents are staying with me and they need their sambars, idlis and apams.

So it was Kalan today, this is not something that we really grew up eating as I am actually from the North of Kerala which has its own distinctive cuisine and with a definite tilt towards non-vegetarian food.

Ingredients

¼ peeled and chopped suran,

1 raw plantain (again peeled and chopped),

½ tsp of powdered black pepper,

2 slit green chillies,

1 tsp of turmeric,

Chilli powder to taste,

2 tsps of coconut oil,

2 cups slightly sour curd,

1 cup of grated coconut,

1 tbsp cumin seeds,

1 tsp mustard seeds,

1 twig of curry leaves,

2 halved red chillies

Method

 Cook the chopped suran and plantain with some water, powdered black pepper, slit green chillies, turmeric, chilli powder and salt.

When it is cooked and the water has almost dried up, add about a tsp of the coconut oil. Then add the beaten curds, mix well and simmer for some time, stirring once in a way.

Grind the coconut and cumin seeds into a fine paste. Add this to the simmering curry and cook for another 5 minutes on a low flame.

Season it with the remaining coconut oil, mustard seeds, curry leaves and red chillies.

This goes best with rice, some pickle of your choice and fried south-indian papadams.