Kalan – A Kerala Special Curry)

Ingredients

Kerala Banana raw (Big Banana which is used for making chips) – 2
Coconut – 1 cup
Green Chilli – 2
Red Chilli – 2
Chilli Powder – 1 teaspoon
Turmeric Powder – 1 teaspoon
Pepper – ¼ teaspoon
Garlic  – 5 pods
Small Jeera (Cumin seed) – ½ teaspoon
Fenugreek – 5 grains
Curry leaves – 10 leaves
Mustard seeds – ½ teaspoon
Small onion – 3 or 4
Curd – 2 Table spoons
Coconut oil – 1 Table Spoon
Salt – 1 teaspoon

Preparation

Wash the bananas, peel and cut each banana  lengthwise into two, then cut them into 1/2 inch thick pieces like a ½ moon. Put the pieces in a dish add 1 cup water and salt as well as green chilly (cut into long pieces), chilly powder and turmeric powder then keep on fire for boiling.  In the meantime peel the onions cut them into fine circular pieces and keep aside.  Put coconut, cumin seeds, garlic and pepper in mixi add curd and grind into a smooth paste add the masala to the banana if its cooked let it boil on slow fire and the gravy should become very thick. Once its thick and ready remove from fire.

Heat 1 table spoon coconut oil in a frying pan add mustard seeds when all the seed splutter add fenugreek,  stir it for 1 second add chopped onion once the onion is fried well and gets a golden color break red chilly into 2 or 3 pieces and add also put the curry leaves in, stir well for few minutes and empty it into the curry, mix well. This can be bottled and kept in fridge for many days and use. My grandma used to make huge quantity and use it 2 or 3 days without refrigerating. Heating it in the morning and evening, would preserve it.

This curry is a must for all our weddings and functions. This is used as a side dish for rice. If you want to keep it for long, cover the dish only after cooling otherwise water from the lid would fall into the curry and spoil it.

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