KALAN KERALA STYLE VEGETABLE, FRUIT AND BEAN STEW

KALA KERALA STYLE VEGETABLE STEW PHOTO:NIKHIL

Kalan is always prepared for onam sadya but its a great dish for anyday.mine is adapted because i put in several veggies and legumes to to make it a dish that can be a complete meal. you can substitute some of these items. LEAVE OUT THE DRUMSTICKS if you prefer AND USE doodhi instead of ash gourd, red peas instead of black eyed peas.

For VegETABLES

  • 200 grams raw banana peeled and diced into 1/2 inch pieces
  • 250 grams peeled and diced ash gourd in 1 inch pieces
  • 10 2 inch long pieces of drumsticks, moringa or shevya che shenga
  • 1 cup black eyed peas soaked in water overnight

For Coconut Paste

  •  stalks removed
  • ½ teaspoon mustard or cumin seeds
  • ¼ to ⅓ cup water – for grinding

Other Ingredients

  • 1 cup sour curd
  • ¼ cup water to be added later – add only if required and if the gravy is very thick

 

For Tempering Kalan

  • 1/2
  • 1  tablespoon vegetable oil
  •  lightly crushed
  •  2 dried red chilies
  • 10 to 12 fresh green curry leaves

Method

Put  5 cups of water in a pressure cooker and add the black eyed peas, drumsticks, turmeric, 1 tsp salt and black pepper. Cook on medium heat for 2 whistles. Add remaining veggies and more water if required and pressure cooker for another whistle.

While vegetables are cooking grind ingredients for coconut paste and whisk the yogurt to a smooth consistency

Put the coconut paste and yogurt in a skillet on medium heat. keep stirring or it will split. Cook  until it comes to a rapid heat then pour over the veggies and stir. . Add more water if required and cook 5 minutes stirring from time to time. Add salt and jaggery if required to balance flavours.

Heat oil in a heatproof pan on high hear. Add all the spices and cook till they sizzle.

Pour over Kalan and mix well. Serve with boiled rice or chapatis.