Kaalan

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

Yams, green bananas, and ash gourd

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

Asia
India
Main course
Gluten-free
Vegetarian
Kerala
Spicy

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