Monday, August 24, 2009


Ripe Plantain (Cubed): 1
Green Chili (slit): 3-4
Ginger (finely sliced): 2 teaspoon
Grated Coconut: 1/2 cup
Yogurt: 1 cup
Turmeric: 1-2 teaspoon
Pepper: 1-2 teaspoon
salt to taste

Ghee: 1-2 teaspoon
Dried Red Chili: 2-3
Mustard seeds: 1 1/2 teaspoon
Curry Leaves: handful
Cumin/Jeera and Fenugreek/Uluva mix: 1/2 teaspoon
*Dry roast equal portions of cumin and fenugreek seeds and powder to make the mix.

Cook the cubed plantain, green chilli, ginger with salt, turmeric powder in very little water. Meanwhile grind the coconut and turmeric with little water to a fine paste. Once plantain is cooked add the coconut paste and let it simmer for few minutes. Remove it from heat and keep it aside. Once cooled add yogurt to it and mix well. Add few curry leaves and keep it on very low heat. Heat ghee in a pan, add mustard seeds, curry leaves and dried red chilli. Add this to the kalan. Sprinkle cumin-fenugreek powder on the top and it is ready to serve.


  1. Just going through the traditional Kerala recipes in your blog and am quite tickled by the variations.
    The use of ghee and ginger is interesting...

  2. hello! Awesome blog with wonderful recipes and pictures. Nicely done.

    can you please clarify whether to use raw plantains or ripe plantains for kootu curry, kalan etc? I know you've mentioned ripe plantains in your recipes, but won't that make those dishes sweet?


  3. @ Anonymous We really appreciate you for checking out our space so much in detail. In Kaalan we use fairly ripe plaintain (not extremely ripe) because its supposed to be a little sweetish whereas in kootu curry using ripe plaintain was a total typo error, it should be raw plaintains. Thank you so much for pointing it out.

  4. Thanks for sharing your thoughts. I truly appreciate your efforts and I will be waiting for your further write ups thank you once again.
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