Kalan

Method

1. 1

   Prepare yam: Peel 200g elephant yam (chena). Cut into small cubes. Parboil in salted water with turmeric 5 minutes. Drain.

2. 2

   Make coconut paste: Blend 1 cup fresh grated coconut, 4 green chillies and 1 tsp cumin 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 with half tsp turmeric until smooth.

5. 5

   Reduce heat to minimum: Lower heat completely before adding yogurt.

6. 6

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

7. 7

   Heat without boiling: Keep stirring on very low heat 4-5 minutes until kalan thickens. 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 over the kalan. Mix gently.

10. 10

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