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First grind and make into paste coconut, cumin seeds and Green chillies. You can use a mixi (oriental blender) to do this but in my opinion, if the paste is made in a mortar and pastel. the taste is far far better. Make 1" cubes of Karana Kizangu (elephant yam), Raw Banana and pressure cook along with pepper powder, turmeric powder, salt and curry leaves. Take care not to over cook as Karana Kizangu has tendency to get over cooked very fast. You can cook directly instead of Pressure cooking, in a kadai. When done, add the ground paste of coconut and chillies along with curd and heat for about four to five minutes till it starts to simmer. Now temper it with vendhaiyum (fenugreek), mustard and chillies heated in Coconut oil. When mustard seeds start to crackle, pour over Kaalan and immediately cover the vessel. After a minute, heat Kaalan on a medium flame and bring to boil. Use water judiciously as Kaalan must not be watery like Morkozumbu but should be medium thick like Kurama. Serve piping hot with Rice .

Karana kizangu  (yam)150 gms.
Raw Banana 1 no.
Curry leaves 2 to 3 sprigs
Turmeric powder 1 spoon
Black pepper powder 1/2 spoon
Coconut oil 3 spoons
Red chillies 2 to 3 nos.
Vendhiyum (fenugreek) seeds      1/2 spoon
Mustard seeds 3/4 spoon
Sour curd 2 cups
Salt to taste
Coconut 1/2 Grated
Green chillies 8 to 9 of medium hot variety
Cumin seeds 1 spoon



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