Name: Kalan (Yam & Raw Banana in Curd–Coconut)
Yield: 4 servings
Ingredients: Elephant yam (suran) — 1 cup cubed (150 g); Raw banana / plantain — 1 small, cubed (150 g); Water — 1¼ cups (300 ml); Black pepper — ½ tsp (1 g); Turmeric powder — ⅛ tsp (0.5 g); Coconut, fresh grated — ¾ cup (60 g); Cumin (jeera) — ½ tsp (2 g); Curd (dahi), plain — 1 cup + 1 tbsp, thick (250 g); Ghee (cow) — 1½ tsp (8 g); Fenugreek seeds — pinch (0.3 g); Curry leaves — 8 (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g)

Method

How to cook it

Step 1: Cook yam and banana with water, pepper, turmeric and salt until soft and water reduces.
Step 2: Grind coconut and cumin smooth; add; simmer 3 minutes.
Step 3: Off heat, cool slightly; whisk in curd.
Step 4: Temper ghee, fenugreek and curry leaves.

Nutrition

Per serving, estimated

202kcal

Energy

3.8g

Protein

9.4g

Fat

28.1g

Carbohydrate

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Kalan (Yam & Raw Banana in Curd–Coconut)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

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Ghee–Pepper Roasted Makhana

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Elephant yam (suran)	1 cup cubed	150 g	750 g
Raw banana / plantain	1 small, cubed	150 g	750 g
Water	1¼ cups	300 ml	1500 ml
Black pepper	½ tsp	1 g	5 g
Turmeric powder	⅛ tsp	0.5 g	2.5 g
Coconut, fresh grated	¾ cup	60 g	300 g
Cumin (jeera)	½ tsp	2 g	10 g
Curd (dahi), plain	1 cup + 1 tbsp, thick	250 g	1250 g
Ghee (cow)	1½ tsp	8 g	40 g
Fenugreek seeds	pinch	0.3 g	1.5 g
Curry leaves	8	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g