Ingredients:

• 1 cup – raw banana, thinly sliced
• 1 cup – yam, thinly sliced
• 4 – Green chillies slit vertically
• 4 – Garlic flakes, crushed
• 3 – stalks Curry leaves
• 1 – Onion chopped finely
• 2 to 3 – dried red chillies, whole
• 1 – fresh Coconut scraped
• 1/2 tsp – Turmeric powder
• 4 cups – fresh buttermilk
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Fenugreek seeds
• 1 tsp – Cumin seeds
• Salt to taste

Method:

1. Grind coconut, cumin, garlic together to a smooth paste.
2. Keep aside.
3. Mix chopped mixed veggies, turmeric, 1 stalk curry leaves and green chillies.
4. Add 1.5 cups water, cook in a deep vessels, till vegetables are soft.
5. Add ground paste, after cooling the vegetables a little.
6. Add buttermilk, warm again, stirring gently continuously.
7. Do not bring to boil, or mixture will curdle.
8. Take off fire, pour into serving dish.
9. Heat oil in a small pan, add mustard, fenugreek seeds and curry leaves.
10. Allow to splutter, add broken red chillies and onions.
11. Stir-fry for a minute, pour over kalan to season.
12. Serve with rice, appams, and papadams.

Recipe courtesy of Saroj Kering