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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, September 8, 2011

Kalan & Moru Kootan




Ingredients:

Vegetables:
Kalan (Plantain -2 and Yam - 250 grams)
Moru Kootan (Any of the following: Ladyfinger, Chow Chow, White & Yellow Pumpkin, Ripe Mango, Brinjal)
Pepper powder - 1/2 tsp
Chilli Powder -1 tsp
Turmeric powder - a generous pinch
Yogurt -1 1/4 cup
Salt as required

For grinding:

Grated Coconut - 1/3 cup
Cumins seeds/ jeera -1 tsp
Green chilli -3

For seasoning:

Coconut oil -1 tbs
Mustard seeds -1 tsp
Fenugreek seeds -1/2 tsp
Red chilli -1-2
Curry leaves - few

Method:

Peel the skin and chop the plantain and yam into medium size pieces. Grind the ingredients given under grinding and keep it aside. Whip the yogurt.  Pressure cook the plantain and yam with pepper powder, salt, chilli powder and turmeric powder for 1 whistle using less water. Add little water and mash vegetables slightly. Lower the heat and add the yogurt. Simmer and cook till it starts thickening. Then add the grounded paste, cook for a few seconds and remove from fire. Heat a tbsp of coconut oil, add mustard seeds, when mustard splutters, add the other ingredients mentioned under seasoning and pour it over the kalan.

For moru kootan, In case of other vegetables, don’t pressure cook. Just cut them to pieces, and let them simmer in a pan in a cup of hot water with salt, turmeric pepper powder and chilli powder. Then add the whipped yogurt and the ground paste, cook for a few seconds and remove from fire. Heat a tbsp of coconut oil, add mustard seeds, when mustard splutters, add the other ingredients mentioned under seasoning and pour it over the kootan.


Note: Use water judiciously for Kaalan. It must not be watery like Moru Kootan. Consistency should be like that of in between Getti Ayiyal and Moru Kootan.

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