Kaalan

Method

1. 1

   Prepare yam: Peel 200g elephant foot yam and cut into 1-inch cubes. Parboil in salted water 5 minutes. Drain.

2. 2

   Make coconut paste: Blend 1 cup fresh grated coconut, 1 tsp cumin and 4 green chillies to a smooth paste.

3. 3

   Cook yam in coconut: Add yam to coconut paste in a pan with half cup water. Cook on medium heat 8-10 minutes until fully tender.

4. 4

   Whisk yogurt: Whisk 2 cups thick fresh yogurt until completely smooth. Add half tsp turmeric.

5. 5

   Reduce heat to minimum: Lower heat to the very lowest setting before adding yogurt.

6. 6

   Add yogurt: Add whisked yogurt to the yam-coconut mixture. Stir continuously and gently.

7. 7

   Heat without boiling: Keep stirring on very low heat 4-5 minutes until kaalan is well heated and thickened. Never boil.

8. 8

   Make tempering: Heat 2 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add half tsp fenugreek seeds, 2 dried red chillies and curry leaves.

9. 9

   Add tempering: Pour tempering over kaalan and stir gently.

10. 10

    Serve: Adjust salt. Kaalan should be thick, creamy and tangy. Serve as part of traditional Kerala Onam Sadhya.