1) 1 Raw plantain ( Pacha Aethakka)
2) Red chilly powder – 1/2 tsp
3) Turmeric powder – 1 tsp
4) Black pepper powder – 1 tsp
3) Ghee – 1 tsp
4) Grated coconut – 1/2 cup
5) Cumin seeds – 1 tsp
5) Thick yogurt ( curd)
6) Fenugreek seeds ( Uluva) – 1/4 tsp

For seasoning

Coconut oil – 1 tbsp
Mustard seeds – A pinch
Dry red chilly  – 3 no
Curry leaves – 1 sprig

Remove plantain skin and cut them length wise. Soak them in enough water to cover all pieces. Add some turmeric powder and

salt to the water. Keep them aside for an hour. Drain and keep the pieces aside.
Grind coconut and cumin seeds with very little water and set aside.
Cook the plantain pieces with enough water, salt, red chilly powder and turmeric.  Once it is half done add black pepper

powder to this. Once it is cooked thoroughly , turn off heat and add Ghee.
Add ground coconut mixture to cooked plantain  and cook on low heat.
Once the raw smell of coconut is gone turn off heat and set them aside to cool off.
Once the mixture is cool, add thick yogurt to this mixture and mix very well.
At this stage kalan has to be really thick. Make sure the plantain mixture is very thick before adding the yogurt.
Heat some oil and splutter fenugreek seeds. Make sure not to burn them. Separate seeds from oil and crush them to make fine

powder and add this to Kalan. Add a portion and taste the Kalan. If you add too much fenugreek it gives kalan a very sour

taste. Add more depends on the flavor.
Heat some oil in a pan, add mustard seeds, red chilly and curry leaves.
Once it starts to splutter add the seasoning to Kalan.

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