refers to a typical Kerala yogurt curry along with vegetables and less spices.The method ususally is to cook vegetable first and then to combine with sour yogurt and coconut mixture.A must for Sadya
,usually the vegetables preferred are yam,plantain (ethakkaya),ashgourd and papaya.Mostly they serve a kattikkalan (kalan with no gravy)in sadya.This one which I show here comes in the regular kaalan category,which we prapare at home.Taro or chembu is a very popular vegetable in Kerala,often homegrown.Most places in central Kerala use this vegetable for kaalan as well.Replace Taro with any other vegetable above mentioned to make a kaalan.
Peel and cut the taro into pieces (not too small) and put it in some water for a while.Then rub and wash in running water
Cook the taro adding turmeric,pepper powders,salt and water.1 cup water will be enough.If you are cooking in a pressure cooker,make it less again.
Grind the grated coconut along with yogurt,green chilly and cumin seeds.The mixture should be smooth and creamy.
Add this mixture to the cooked taro adding little water (boiled and cooled) and heat the mixture in law flame.
Mix well with a spoon and check the seasoning.Don’t ever boil the curry.Switch off the stove at the sight of bubbles coming up.
Heat coconut oil in a small skillet and splutter mustard,fenugreek seeds.Add the dry chilly and curry leaves.Pour it over the curry.
Serve with hot rice.This curry can be preserved for long.
* Sadya/സദ്യ,is a a vegetarian feast of rice,vegetables,lentiles and sweets like payasam which is traditionally served in a banana leaf.Generally sadyas are made during marraiges,birthdays,festivals like onam ,vishu and some very traditional home rituals.