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RECIPE
15 INGREDIENTS 5 STEPS 20min

Kaalan

4.7
3 Ratings
The classic Kerala vegan delight - Kaalan.
Kaalan Recipe | SideChef
The classic Kerala vegan delight - Kaalan.
Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
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Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
20min
Total Time
$0.64
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 cup
Cut Winter Melon Gourd
1 cup
Dahi
1/2 cup
Desiccated Coconut
3
Green Chili Pepper
up to 4 peppers
1/4 tsp
Cumin Seeds
1/4 in
(optional)
1/4 tsp
Red Chili Powder
2 Tbsp
Coconut Oil
1/4 tsp
Mustard Seeds
1/4 tsp
Fenugreek Seeds
3
Dried Chili Peppers
up to 4 peppers
to taste
Curry Leaves
to taste

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Nutrition Per Serving

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CALORIES
233
FAT
17.2 g
PROTEIN
5.6 g
CARBS
17.6 g

Author's Notes

Serves 4-5 people. Kalan is also prepared by substituting elavan (Ash gourd) with raw Nendran banana or with Chena (Yam). Each gives a different tasting kaalan.

Cooking Instructions

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Step 1
Cook the Winter Melon Gourd (1 cup) together with Ground Turmeric (1/4 tsp) , Red Chili Powder (1/4 tsp) , and Salt (to taste) .
Step 2
Grind together the Desiccated Coconut (1/2 cup) , Green Chili Pepper (3) , Cumin Seeds (1/4 tsp) , and Fresh Ginger (1/4 in) . Add this to the cooked Ash gourd and boil well. Once boiled, reduce the flame.
Step 3
Whip the Dahi (1 cup) and add this to the curry. Add Curry Leaves (to taste) as well. Heat the curry through and switch off the flame, do not boil after adding curd.
Step 4
Pour Coconut Oil (2 Tbsp) into a pan and add Mustard Seeds (1/4 tsp) and Fenugreek Seeds (1/4 tsp) . Once this starts to pop add the Dried Chili Peppers (3) .
Step 5
Once the chili changes color switch off the flame and season with Ground Black Pepper (1/2 tsp) . Pour this into the curry.
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Nutrition Per Serving
Calories
233
% Daily Value*
Fat
17.2 g
22%
Saturated Fat
13.8 g
69%
Trans Fat
0.0 g
--
Cholesterol
2.5 mg
1%
Carbohydrates
17.6 g
6%
Fiber
5.7 g
20%
Sugars
4.9 g
--
Protein
5.6 g
11%
Sodium
49.1 mg
2%
Vitamin D
--
--
Calcium
84.1 mg
6%
Iron
2.7 mg
15%
Potassium
561.1 mg
12%
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