Ingredients Amaranth / Cheera – 1 bunch chopped Oil – 2 tbsp Black gram dal / Urad dal – 1 tsp Dry red chillies – 4 broken Garlic – 1 tsp crushed Onion – 1 big chopped Curry leaves – 1 sprig Salt – to taste Grated
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Ingredients Boiled Potatoes – 5 medium Coconut oil – 1 tbsp Peppercorns – 1/4 tsp Cardamom – 2 Cinnamon – 1″ piece Cloves – 3 Ginger – 1″ piece chopped Onion – 1 sliced Green chillies – 3 slit Curry leaves – 1 sprig Thin coconut milk
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Ingredients Cracked Wheat – 1 1/4 cups Ripe Kerala Bananas – 2 cut into small pieces Ghee – 1 1/2 tsp + 2 tsp Jaggery – 500 gm Water – 4 cups + 1/2 cup Thin coconut milk – 2 cups + 2 cups Thick coconut milk
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Ingredients Black Channa – 1/2 cup Yam/ Chena – 1/2 kg peeled and diced Raw Banana – 2 peeled and diced Water – 1 1/2 cup Turmeric powder – 1 tsp Chilly powder – 1/2 tsp Pepper powder – 1/2 tsp Jaggery – 4 tsp (optional) Salt
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Ingredients Ginger – 200 gm Tamarind – a lemon size Water – 1 1/2 cup Jaggery – 5 tsp Mustard seeds – 1 tsp Fenugreek seeds / Uluva – 1/8 tsp Dry red chillies – 2 broken Curry leaves – 2 sprigs Chilly powder – 2 tsp
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Ingredients Ash gourd/ Kumbalanga – 1/2 kg Red beans/ Vanpayar – 1/2 cup Green chillies – 4 slit Salt – to taste Curry leaves – 2 sprigs Thick Coconut milk – 1/2 cup Coconut oil – 1 tbsp Method Soak red beans in water overnight or for
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Ingredients Yellow Pumpkin – 1/2 kg Red Beans/ Van Payar – 1/2 cup Turmeric powder – 1/4 tsp Chilly powder – 1/4 tsp Salt – to taste For Grinding Grated coconut – 1 cup Turmeric powder – 1/2 tsp Green chillies – 4 Cumin seeds/ Jeera –
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‘Kalan’ is an authentic Kerala dish which is served for ‘Onasadhya’. It can be made with raw bananas, yam or with a combination of raw bananas and yam. It goes well with steamed rice. This traditional Kerala recipe goes to Shanthi for the event ” State Specials”
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