Name: Kaalan
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 medium green bananas, peeled and cut into ½-inch (1-cm) fingers; 11 ounces (300 grams) yams, peeled and cut into ½-inch (1-cm) fingers; 9 ounces (250 grams) white pumpkin (see Note), peeled and cut into ½-inch (1-cm) fingers; ¼ teaspoon fenugreek seeds; 1 teaspoon brown mustard seeds; 10 to 12 fresh curry leaves; 2 dried red chiles, stemmed and broken; 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); 2 teaspoons cumin seeds; 8 to 10 whole black peppercorns; 4 green chiles, stemmed; 2 teaspoons table salt; ½ teaspoon ground turmeric (optional); 1 cup (250 grams) plain yogurt, whisked; 2 tablespoons coconut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is a vegetarian favorite from Kerala, whose cuisine is known for its yogurt curries and use of tubers. If you want, you can substitute vegetable oil for the coconut oil.

Ingredients

11 ounces (300 grams) yams, peeled and cut into ½-inch (1-cm

Method

Wash the yams, bananas, and ash gourd well under running water and drain in a colander.
Put the coconut, 1 teaspoon of the cumin, the peppercorns, and green chiles in a mini food processor with ¼ cup (50