Kalan

🔥 Prep

• Peel and cut 100 g yam into 1‑cm cubes.
• Peel and slice 1 raw banana into ½‑cm thick rounds.
• Measure out 250 g sour yogurt and whisk until smooth.
• Measure out 100 g grated coconut, 1.5 tsp black pepper, 1 tsp cumin seeds, 0.5 tsp turmeric powder, 1.25 tsp salt, and 150 ml water.
• Measure out 1.5 tbsp coconut oil and have 10 curry leaves ready.

🔥 Cook

• 1. Heat 1.5 tbsp coconut oil in a deep pan over medium heat until shimmering.
• 2. Add 1 tsp cumin seeds and 10 curry leaves; sauté for 30 seconds until fragrant.
• 3. Add the cubed yam (100 g) and sliced raw banana (1 pc), sprinkle 0.5 tsp turmeric powder and 0.5 tsp salt; stir to coat.
• 4. Pour in 50 ml of the 150 ml water, cover, and simmer on medium-low heat for 10‑12 minutes, or until yam and banana are tender.
• 5. While vegetables cook, grind 100 g grated coconut with 1.5 tsp black pepper and 2‑3 tbsp water to a coarse paste.
• 6. When vegetables are tender, uncover, add the coconut‑pepper paste, and stir for 1 minute over medium heat.
• 7. Reduce heat to low, stir in the whisked 250 g sour yogurt and remaining 100 ml water; simmer gently for 5‑7 minutes, stirring occasionally, until the gravy thickens and coats the back of a spoon. Adjust salt to taste.
• 8. Remove from heat, let rest 2 minutes before serving.

🔥 Serve

• Transfer the hot Kalan to a serving bowl and garnish with a few fresh curry leaves fried in a touch of coconut oil.
• Serve warm with steamed white rice, Kerala red rice, or soft idlis.
• Accompany with a side of pickle or papad for added crunch.