Kalan

This is also a kerala dish
Main ingrediant is thayir or curd
Vegetable can be yam cut in cube size
flavouring agents are menthiam and pepper
And you will need 1 coconut and
six to eight green chillies

The curd should be thick and sour
Cook the yam with
a little turmeric and pepper
and add salt later after the yam is cooked well
Grind the coconut with green chillies
in a mixie smoothly
and add it to the curd
and after mixing well
add the cooked yam pieced
and karugappilai

Dry fry the menthiam
and powder it coarsely
and add it to the kalan

This will be good for a few days
even without refrigirator
and if you keep it in the fridge
it will be okay even for a month

There is a second methord
which will be more authentic
and time consuming

This is prepared with butter milk
and you will have to cook it for a long time
till it becomes thick
and then add all the other ingrediants to it

The buttermilk should be sour
then only you will get
the full taste of the kalan

This will be v good with rice and pappadam

This is also a b day speciality
in the old namboothiri illams
And they will prepare it in huge quantities
 and you will need only one spoon
for a big plate of rice
with two big pappadams as side dish

This needs seasoning with
mustard and red chillies fried in coconut oil
and karugappilai should be added
along with the seasoning