Wash and cut the vegetables into square pieces.

Grind the grated coconut,cumin seeds,green chillies with little yogurt to a thick paste and keep it aside.(Note: Do not add water while grinding.)

Dissolve the pepper powder in 1/2 cup of water; strain the water and cook the vegetables in pepper water with turmeric powder and red chilli powder till the water dries; now add the salt and curry leaves and mix well. (Note : Make sure not to add salt to vegetables until they are completely cooked.)

Add 1 tsp ghee and combine well now add the beaten sour yogurt and reduce the flame and allow to boil, stirring occasionally until the gravy is thickened to a pouring consistency. (Note : You have to decide about the consistency of the kalan, remember when once it cools down it thickens further therefore decide on the consistency)

Dry roast the fenugreek seeds to a golden brown and grind to a fine powder.

Now add the grounded coconut mixture, stir well and heat through. Remove from the fire; add the powdered fenugreek powder, mix well and set it aside.

In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.

Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set.

Serve with rice along with Kaya Mezhukkupuratti or with any other Side dish as u wish & enjoy!