I realized something
very amusing while I prepared Onasadya for the first time this year - Most of the dishes on the menu use
similar ingredients and cooking methods and yet are unique in flavour and
appearance! It’s amazing how
slight alterations in the same ingredients can bring about such huge
differences in flavors.
Kaalan is another proud entry, lined up in a Sadya,
and again depending on regional differences, the consistency and ingredients of
this dish vary from one place to the other. This dish is not just an integral
part of the Kerala Sadya but can also be found in most Kerala homes as a dish
consumed on a daily basis. The reason for the popularity of this dish is
two-fold – Simplicity in
preparation and it’s excellent shelf life.
Kaalan can stay fresh for upto 2 weeks (I have heard that it’s flavors are
enhanced as time passes) at room temperature if stored properly in good quality
air-tight containers.
Though I wasn’t able
to get this dish ready on the table during Onam, I tried my hand at it for the
first time today. If I had known it was this simple, I definitely would have
made it with the Sadya. :( That’s OK, there is always a next time! My mum prepares
the most awesome Kaalan and I must say that my attempt at preparing it was quite
good!
The slightly ripe
bananas and the freshly grated coconut is a beautiful example of the
celebration of cooking. This dish works amazingly well together and will definitely
put you on top if prepared for family and friends. A sure winner, you guys HAVE
to try this at home and it will leave you feeling blooming good. And so without
further ado, I present to you the brilliant - Banana Kuruku Kaalan
Ingredients
Banana (1 and ¼ inch
cubes) - 18 pieces (half ripe) (refer
notes)
Green chillies (slit
lengthwise) - 8 to 9 (adjust as per spice tolerance)
Curry leaves - 2
sprigs
Salt - to taste
Water - ½ cup
Curd/Yoghurt (sour;
beaten) - 3 cups (make sure it's not too sour, but just enough)
Turmeric powder - ½ tsp
Chilli powder - ½ tsp
Coconut (grated) - 1
cup
Cumin seeds/Jeera - a
pinch
Coconut oil - 4 tsp
Mustard seeds - ½ tsp
Fenugreek seeds/Uluva
- 1/8 tsp
Red chillies (each slit
into 2 pieces) - 3 to 4
Method
Cook together banana
pieces, slit green chillies, a few curry leaves and salt in water. Cook till
the banana pieces are soft.
Mix curd with a pinch
of salt, turmeric and chilli powder. Pour this mixture over the banana pieces.
Keep aside.
Grind grated coconut along
with cumin seeds into a fine paste. Keep aside.
Heat the coconut oil
in an earthen-ware pan (chatty) or any other pan that is available and splutter
mustard seeds. Throw in the fenugreek seeds, curry leaves and red chillies and
fry these ingredients in turn. (That is; add each ingredient one by one, frying
for a few seconds. Be careful not to burn the ingredients)
Now add the ground
coconut mixture to the above seasoning and saut'e on a low flame till raw smell
disappears and the masala is roasted well. Remove from flame and leave to cool.
Store the Kaalan in a
porcelain jar and use when required. (refer
notes)
Notes:
1. If the bananas are
not ripe enough, you can add a little powdered jaggery to the Kaalan for that required
sweetness, towards the end. Do not add too much but just enough.
2. I don't like my
Kaalan too thick and hence took it off the flame when the gravy was slightly
loose. But for those of you who prefer a thick consistency, keep stirring the
curry carefully till it thickens. Stirring the curry is very crucial because it prevents the curd/yoghurt from curdling.
3. The Kaalan can be
stored in an airtight porcelain jar for a few days at room temperature (you can
refrigerate it if you want to) and used when required.
Hope you all had a
fantastic Onam. We had a lovely Onasadya at a small restaurant here in Bangalore
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