Kaalen

Ingredients:

Curd ( beaten) – 2 cups
Raw plantain /nenthrakkaya – 1

Chena /yam – 1 cup (optional)

Turmeric powder – 1/2 tsp

Pepper - One and a half tsp

Chilli powder – 1/4 teaspoon

Salt – to taste

For Grinding:

Coconut – 1/2 grated

Curd – 1 cup

Jeerakam/Fennel – 1/2 tsp

Green Chillies – 2

For Seasoning

Coconut oil – 1-2 tbsp

Mustard seeds – 1 teaspoon

Uluva – 1 teaspoon

Curry leaves – as required

Dry red chillies – 2 or 3

Preparation:

• Cut the chena and kaaya into square pieces 
• Take a mannchatti or pan ,put vegetables with enough water to cook.
• Add pepper, chilli powder and turmeric powder. Cook till the pieces are cooked well. Keep aside.
• In a mixer, grind together very finely coconut, jeerakam, and green chillies adding 3/4 cup curd (don't add water).
• Add this paste to the cooked vegetables.
• Put this on low heat. Keep stirring till hot, but do not allow it to boil.
• Add salt and the rest of the curd to this, stirring all the time . Simmer for five minutes or until it thickens and take off heat.
• Heat oil in a pan. Add mustard. When it pops, add uluva. Add curry leaves and dry red chillies . 
• Add this to curry.
• Kaalen is ready for serving !!