Indulge in the rich flavors of Kerala with this exquisite dish, Kalan, a special curry made from raw Kerala bananas. This traditional recipe holds a treasured place in Kerala’s culinary heritage, often gracing the tables during festive occasions and gatherings.
Ingredients:
- 2 large Kerala bananas (raw)
- 1 cup coconut
- 2 green chilies
- 2 red chilies
- 1 teaspoon chili powder
- 1 teaspoon turmeric powder
- ¼ teaspoon pepper
- 5 garlic pods
- ½ teaspoon cumin seeds
- 5 fenugreek grains
- 10 curry leaves
- ½ teaspoon mustard seeds
- 3-4 small onions
- 1 cup curd (not too sour)
- 1 tablespoon coconut oil
- 1 teaspoon salt
Preparation:
Start by washing, peeling, and cutting the Kerala bananas into half-moon pieces, about ½ inch thick.
Place the banana pieces in a dish and add 1 cup of water, along with salt, sliced green chilies, chili powder, and turmeric powder. Boil the mixture.
Meanwhile, peel and finely slice the onions.
In a mixer, blend coconut, cumin seeds, garlic, and pepper to a smooth paste. Add curd and blend again.
Once the bananas are cooked and the mixture is boiling, add the coconut-curd masala to the dish. Let it simmer on low heat until the gravy thickens. Once done, remove from heat.
Cooking the Tempering:
Heat coconut oil in a frying pan, add mustard seeds, and wait for them to splutter.
Quickly add fenugreek seeds and sauté for a second.
Toss in the chopped onions and fry until they turn golden.
Break the red chilies into 2-3 pieces and add them, along with curry leaves, to the pan. Stir for a few minutes.
Pour the tempered mixture into the curry and mix well.
Kalan, with its sumptuous blend of raw Kerala bananas, coconut, and spices, is a culinary masterpiece that brings the flavors of Kerala right to your plate. Whether enjoyed during festivals, weddings, or casual meals, this dish is a cherished part of Kerala’s gastronomic culture.
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