Kalan – Onam Sadhya Curry
Kalan – Onam Sadhya Curry
Ingredients
- Green plantains (cubed) - 2 each
- Mustard seeds - 1 tsp.
- Cumin seeds - 1 tsp.
- Dry Fenugreek leaves - 2 tsp.
- Whole Chili seedless for lesser spice - 1 each
- Coconut oil - 2 tbsp.
- Curry leaves - 12-14 leaves
- Grated coconut dry/fresh/frozen - ½ cup
- Plain Yogurt - 1-½ cups
- Turmeric - ¼ tsp.
- Dash to taste Salt and pepper
Instructions
- Gather all the ingredients together
- Boil plantains until a fork can go through. Allow the water to dry out completely before proceeding to the next steps.
- Grind grated coconut, cumin seeds, and seedless red chili with a little water until it’s in a paste form.
- Add yogurt, dry fenugreek leaves, and the coconut paste into the pan with the plantains and give a good stir. Let it come to a boil, reduce to low flame, close lid and let it simmer for about 6-8 minutes.
- In a frying pan, heat coconut oil and let mustard seeds splatter. Once splatters, add seedless red chili and curry leaves. Fry for a few seconds and remove from heat.
- Add the spiced oil to the curry, cover for 5 minutes till the flavor is absorbed – the longer the better.
- Best served with rice.
Notes
- Best served warm
- Ensure plantains cook through – longest step in the whole process.
Gather all the ingredients together
Boil plantains until fork can go through. Allow the water dry out completely before proceeding to the next steps.
Grind grated coconut, cumin seeds and seedless red chili with a little water until it’s in a paste form.
Add yogurt, dry fenugreek leaves and the coconut paste into the pan with the plantains and give a good stir. Let it come to a boil, reduce to low flame, close lid and let it simmer for about 6-8 minutes.
In a frying pan, heat coconut oil and let mustard seeds splatter. Once splatters, add seedless red chili and curry leaves. Fry for a few seconds and remove from heat.
Add the spiced oil to the curry, cover for 5 minutes till the flavor is absorbed – longer the better
I prefer to stir everything together only when it’s ready to serve as it gives them enough time to absorb the flavors. Best served with rice.
