One cannot just get over this thickened sour creamy dish that is a 'sadya' specialty in Kerala. Make the most of it while the local markets are replete with bananas and mangoes.


1/2 cup raw banana, diced
4 green chillies, slit
1/2 tsp chilli powder
1/4 tsp turmeric powder
Salt to taste
1 cup coconut, grated
1/4 tsp cumin seeds
2 cups curd, lightly beaten
For the seasoning
1 dsp refined vegetable oil
1 tsp mustard seeds2 pinches of fenugreek seeds
3 dry red chillies 
2 sprigs of curry leaves


In a vessel, cook raw banana with enough water, turmeric powder, chilli powder, green chillies and curry leaves
Grind together coconut and cumin seeds
Once the mix is cooked, add salt
Add to it the ground coconut mix
Once the banana has cooled down, add the beaten curd to it
Simmer and mix well, stirring it in one direction
Once steam emanates from the gravy, take it off the flame
Do not let the kalan boil, as it will curdle then
For the garnish, splutter mustard seeds and fenugreek seeds in oil
Add curry leaves and red chilli flakes to it
Pour the garnish over the prepared kalan

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