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Kalan – Kalan is an extremely thick curry made with plantain or yam.

1 vellerikka (a type of cucumber)
A pinch of turmeric powder
Salt to taste
Coconut oil as required
½ cup fresh coconut (grated)
1 tsp cumin seeds
3-4 green chilies
Few spoons of curd
For tempering
1 tsp mustard seeds
Few sprigs of curry leaves
1 dry red chilly
Peel and cut the vellerikka into medium size pieces. Put it in a bowl and cover it with water. Add turmeric powder and salt to it and keep it on flame for cooking. Meanwhile, in a mixie, mix grated coconut, cumin seeds and green chilies very well with water to make a paste. After sometime, add curd to the curry – If you wish, you can mix the curd in the mixie itself with the coconut mix. After the curry boils, add the coconut mix. Let it boil just a little and switch off the gas. For the tempering, heat oil and add mustard seeds. When it crackles, add dry red chili and curry leaves. Pour this on top of the curry.

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