1 (12 oz package) of Chena ( sold as frozen Suran)
1/2 teaspoon turmeric powder
1 teaspoon of black pepper powder
3 cups of yogurt (ideally use sour yogurt)
a few curry leaves
1/4 red chili powder or to taste
1/2 teaspoon mustard seeds
2 teaspoon clarified butter
1 cup water
Grind and Keep aside:
1/2 cup of coconut
2 green chili or to taste
1/2 teaspoon of cumin seeds
Grind coconut with green chili and cumin seeds and keep it aside.
Cook chena in 1 cup of water, add turmeric powder and ground black pepper. When the chena is cooked and the water has evaporated takes about 15 to 20 minutes, add yogurt, curry leaves, red chili powder and the ground coconut mixture, cook until the water content in the yogurt has evaporated and a dry curry is formed. Add salt mix thoroughly and season
Seasoning: Heat clarified butter when hot add mustard seeds. When mustard seeds pop add to the Kaalan. Mix and serve.
Serve with rice or adai. Serves 4
Served as a side dish with rice. This is a Keralite dish, popularly served during festivals and auspicious occasions. This dish can also be prepared using green plantain (vazhaka). My mother used to make this dish during summer when the yogurt used to get sour. The cooked yogurt balanced with spices gives this dish a very delightful taste.
Note: If the yogurt is not sour add some fresh squeezed lemon juice at the end.