Kalan is served on plantain leaf in the traditional sadya to refresh the palette for the next course. Check out the recipe for special kalan that is cooked in fresh coconut milk instead of coconut paste.
2 big bananas (cut into small pieces)
1 litre curd/buttermilk
Coconut milk extracted from 1½ coconuts
Salt as required
2 tsp turmeric powder
2 tsp chilli powder
2 tsp pepper powder
1 tsp fenugreek powder
2 green chillies
Green chillies, mustard seeds and oil as required
Cook the banana pieces with split green chillies, turmeric powder, chilli powder and salt in a thick bottomed vessel or a traditional stone vessel
Add the pepper powder when the bananas begin to cook
Add the curd/buttermilk and cook for some more time
Now add the coconut milk
Lower the flame and cook until the dish begins to thicken
Heat oil in a pan
Splutter the mustard seeds
Roast the green chillies
Add this tempering into the kalan.
Mix well and serve.