Sunday, August 12, 2012

Bottle Gourd Kaalan

Kaalan, a coconut and yogurt based curry, is a traditional Keralite dish served as a part of Sadhya, the traditional Kerala feast. This curry, it seems is generally made using vegetables like plantains, yam or different types of gourds.

I first read about Kaalan when I visited Mahanandi while searching for some simple bottle gourd recipes. This curry is very simple to make and very easy on the stomach.

Spice level - 3
Serves - 2 to 3
Source - Adapted from Mahanandi

What you would need -
Bottle Gourd (Dudhi/Lauki) - 1 cup
Yogurt - 1 cup
Green chilies - 3 to 4 (depending on their hotness)
Coconut - 1 tbsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste

For tempering - 
Red chilies - 2 large
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - 5 to 6

Procedure -

Firstly, grind together coconut, green chilies and 1/2 a tsp of cumin seeds with very little water to a smooth paste.

Next, heat oil in a pan, add all the tempering ingredients mentioned above. Now, add the bottle gourd pieces along with the coconut and green chili paste. Add turmeric, salt and about 1/2 a cup of water. Mix well, close the lid and let the bottle gourd cook on medium flame till they are tender.

Next, reduce the flame, add yogurt and mix well. Turn off the flame, cover the lid and let it sit for few minutes. Serve hot with rice

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