Chayote Squash in Buttermilk sauce(More kootan)
” Kaalan ” a buttermilk based dish was made as a gourmet dish with sooran (chenai) at festivals in Kerala, which had a longer shelf life. It took 2 hours of cooking the yam until soft and pulpy and then buttermilk added in stages, until all of it evaporated and formed a fleshy mass. Kaalan was stored in a mud pot, eaten as a delicacy for almost a month after the feast.
