Kerala kalan
- 250 gms Elephant foot yam cleaned and peeled
- 500 ml Thick curd
- 1 cup Coconut grated
- 3 tbsp Black pepper
- 1 tsp Salt
- 1 tbsp Turmeric
Seasoning
- 4 tbsp Coconut oil
- 1 tsp Fenugreek
- 2 pieces Red Chilli
- 10 leaves Curry leaf
- 2 pieces Green chilli Optional
Grind the coconut and pepper into a smooth paste. Set aside.
Beat the curd with a whisk and set aside.
Cut the yam into small 1/4th inch cubes.
Cook the yam in 2 cups of water and turmeric.
Cook till the yam is soft to cut and well cooked. Approx 15 min.
Add the curd, cook in low heat.
The curd curdles and cooks until mos it is absorbed.
Add the ground paste of coconut.
Cook for another 5 minutes in low heat.
Season with fenugreek, red chili, curry leaf in coconut oil.
Can store it in an airtight container in the fridge for a month.
Serve with rice, dosa, and a part of the Onam Sadhya.
Naturally Hema 