This dish from Kerala- is made in many different ways across the state. The common characteristic is the use of buttermilk or yogurt, but the vegetables and spice mix vary.
It is eaten as an alternative to a dal dish along with meat or fish.
Green bananas have green skins and are harder version of ripe bananas, they taste bland and starchy and are widely grown in Kerala.
They can be omitted if you cannot find them :-)
100g green banana, peeled and sliced into 3 cm pieces (optional)
100g yam, peeled and cut into 3 cm cubes
4 green chilies, slit in half lengthwise
1 tbsp freshly ground black pepper
1 tbsp ghee
1 litre buttermilk or 500g natural low-fat yogurt
1 small coconut, grated
1/2 tsp cumin seeds, roasted and ground
1/2 tbsp fenugreek powder
salt to taste
1. Bring 150ml of water to the boil in a pan. Add green banana, yam, green chilies, turmeric, some salt and the pepper, cover and cook until the water is absorbed. Pour in the ghee and stir.
2. Add the buttermilk, return, to the boil and cook for 10 minutes, then mix in the grated coconut and cumin seeds. Boil for a further 5 minutes.
3. In a separate small pan, heat the coconut oil and add the black mustard seeds and the dried chilies. Take the pan off the heat when the mustard seeds darken and splutter, about 2 minutes. Add the cooked kalan.
4. Serve hot, with boiled rice!