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Nenthrakkaya Kalan - Unripe Plantain curry with Curd and Coconut

Ingredients of Nenthrakkaya Kalan

This preparation is one of the eight dishes served at traditional feasts or Sadya. It is a delicate and difficult dish to make because the coconut has to be ground to an extra fine paste. The traditional test was to throw a spoonful of the coconut paste at a smooth wall - it should not slide off but stick to the wall. A well made kalan can keep for a week or so without refrigeration.

Serves: 8

2 unripe plantains

4 shallots, chopped

2 green chillies, chopped

1/2 tsp black pepper powder

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp salt

2 cups thick curd (not very sour), whisked

Ground to an extra fine paste:

1 medium sized, fresh coconut, grated

2 shallots, chopped

A pinch of cumin powder

1 1/2 cups water

Tempering:

1 1/2 tsp coconut oil

1 tsp mustard seeds

1 tsp fenugreek seeds (methi)

2 shallots, chopped

2 stalks curry leaves

Method of Preparation of Nenthrakkaya Kalan

  • Peel plantains, slit lengthwise and cut into 1 cm cubes.
  • Place plantains in a pan with shallots, green chillies, spice powders, salt and 3/4 cup water, and cook over low heat for about 10 minutes.
  • Stir in curd and simmer for 5 minutes.
  • Mix in coconut paste and simmer over low heat till gravy thickens.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds. When they start sputtering, add remaining ingredients and fry till shallots turn brown.
  • Pour contents of pan into curry, mix well and serve.

Variation: Kalan can also be made with elephant foot yam (zimikand).

 
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