India Food Network India


Sep 12, 2016








    1/2 cup raw banana, chopped
    1 cup elephant yam/ suran, chopped
    Pinch of turmeric powder
    Salt to taste
    Water as required to cook the vegetables
    1/2 tsp Crushed black pepper
    1/2 cup fresh curds
    To grind into paste:
    1/3 cup coconut
    1/2 tsp cumin seeds
    2 green chillies
    For tempering:
    1 tsp coconut oil
    1/2 tsp mustard seeds
    1/2 tsp fenugreek seeds
    5 to 6 Curry leaves
    Dried red chillies, broken


Onam is just around the corner and Preetha is looking forward to the Sadhya meal and the range of vegetables it serves. Learn how to make Kalan at home and enjoy it with your family as you celebrate!

1. Combine the vegetables, turmeric, salt and water in a pan and mix well.

2.  Cook covered on a medium flame till half cooked. Add crushed black pepper half way and mix well. Cover and          cook for few minutes till vegetables are almost cooked.

3.  Add curds and cook on a medium flame till the moisture in curds starts to dry .

4. Add ground paste and cook on a medium flame till paste is well coated with veggies. Remove off flame.

5. Prepare tempering with tempering ingredients and pour over vegetable. Mix well and serve.

About Preetha SrinivasanFollow On


Preetha’s endeavour is to promote south Indian cuisine through her YouTube channel, Dakshin Curry. She absolutely loves curry leaves, and can fit them happily into in any recipe. For those of you who curse the poor thing, dry roast and powder them or use them in your dishes and enjoy the health benefits she says.

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