Cook the Winter Melon Gourd (1 cup) together with Ground Turmeric (1/4 tsp), Red Chili Powder (1/4 tsp), and Salt (to taste).
2.
Grind together the Desiccated Coconut (1/2 cup), Green Chili Peppers (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.
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.
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).
5.
Once the chili changes color switch off the flame and season with Ground Black Pepper (1/2 tsp). Pour this into the curry.
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.
Nutrition Per Serving
CALORIES
233
FAT
17.2 g
PROTEIN
5.6 g
CARBS
17.6 g
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