Ras kalaan

A vegetarian dish which is simple to cook and delicious to eat describes Ras Kalaan, which originates from the southern state of Kerala. In spite of not containing any onions, garlic, or ginger, it is yet so pleasing to the palate.

In today’s recipe, I have added drumsticks, sweet potato, broccoli, and green peas. Normally, it is made using tubers like yam or potatoes. I like adding different vegetables to this, and at times have even used mushrooms, baby corn, etc. Do try this recipe, which comes together very quickly.

Kalaan, a name which was so unfamiliar to me years ago, until I stumbled upon it by chance when South Indian food was a big mood with me. It was that particular year when I was cooking a lot of South Indian food. Having been born and brought up in India, I love the regional food which our great country has to offer.

Back to the Kalaan, which is basically a Keralite preparation made with fresh coconut and yogurt. Its fresh and tangy taste is so refreshing, making you want to make it often. The ideal pairing for this vegetable is rice, though I prefer having it with a roti adai, rice flour roti, or paratha.

Many of us have an image about South Indian food which probably consists of dosa, idli, uttapams, etc. Reality is that it is a vast platter of numerous dishes which delight the palate. So, on to the recipe. Feel free to replace any vegetables with your favourites 😊.

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Ingredients

• 4 drumsticks, scraped, cut into 4 to 5 pieces, and boiled
• 1 small sweet potato, boiled and cubed
• 1/2 cup green peas, frozen used
• 1 cup broccoli florets, par boiled Roughly about 200 gms mixed vegetables
• 1 cup freshly grated coconut
• 4 dry red chillies
• 2 cups fresh yogurt
• 1 tsp methi seeds, fenugreek
• 1 tsp raw rice, washed
• 2 tbsp palm sugar or jaggery
• 1 or 2 green chillies

For Tempering

• 1 tsp mustard seeds
• 2 dry red chillies, broken into pieces
• 1 tbsp chana dal
• 1 tbsp urad dal
• Few curry leaves
• Salt
• 1/2 tsp turmeric powder

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Method

1. Heat 1 tsp coconut oil in a pan and add the methi seeds and dry red chillies. Sauté for about 2 minutes.
2. Grind the grated coconut, yogurt, green chillies, raw rice, sautéed methi seeds, and dry red chillies to a smooth paste. Keep aside.
3. Heat 2 tbsp coconut oil in a pan. Add the mustard seeds, chana dal, urad dal, and curry leaves. Sauté for a while till fragrant.
4. Add the vegetables and the coconut paste along with turmeric powder, salt, palm sugar, and half a cup of water.
5. Cook for 5 to 10 minutes until the oil separates.
6. Serve hot with steamed rice or parathas.