One of the important dish in Onam sadya....
In a mediume pan, cook the plantain with the green chilli, water and salt for 3 to 5 minutes, until all the water has evaporated. Set aside.
Add the coconut paste and saute for 1 minute over low heat, stirring continuously and then add yogurt. Keep on stirring over low heat to prevent curdling for 3 minutes until the gravy becomes thick.
Remove from heat and continue to stir until the kaalan cools down.
Heat the oil in a pan and add the mustard seeds. When they burst, add the fenugreek, curry leaves and chillies.
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