Kalan Recipe: Kalan, also known as Kaalan, is a popular traditional dish from Kerala, made with yogurt, coconut, and vegetables like yam and raw plantain. It is commonly served as part of the sadya, which is the traditional feast in Kerala.
Kalan stands out from other yogurt-based gravies and is easy to prepare, making it a comforting accompaniment to rice and spicy vegetable stir-fries. Typically, the Kerala-style Kalan recipe includes elephant foot yam (Chena) and raw plantain (Pachakkaya). However, in this recipe, only raw plantain is used due to personal preference.
Kalan Recipe Ingredients:
- 1 medium-sized raw plantain (banana), peeled and chopped
- 1/2 cup tender yam (Chenna), diced
- 2 cups thick sour yogurt, well-stirred
- 1 tsp turmeric powder
- A pinch of red chili powder
- 1 tsp black pepper powder
- 1/2 tsp roasted fenugreek seeds powder (dry roasted and powdered)
- 1 tsp ghee (clarified butter)
- A sprig of curry leaves
- Salt to taste
For Grinding:
- 1/2 cup grated coconut
- 1/2 tsp cumin seeds
- 4-5 green chilies
For Seasoning:
- 1 tsp mustard seeds
- 3 whole dry red chilies
- 1 tsp coconut oil
- Few curry leaves
Kalan Recipe Instructions:
- Wash and cut the vegetables into square pieces.
- Grind grated coconut, cumin seeds, and green chilies with a little yogurt to a thick paste. Set aside.
- Dissolve pepper powder in 1/2 cup of water. Strain the water and cook the vegetables in it along with turmeric powder and red chili powder until the water evaporates. Add salt and curry leaves and mix well.
- Add ghee and combine well. Then add beaten sour yogurt, reduce the flame, and allow to boil, stirring occasionally until the gravy thickens to a pouring consistency.
- Dry roast fenugreek seeds until golden brown, then grind to a fine powder.
- Add the grounded coconut mixture to the cooked vegetables, stir well, and heat through. Remove from heat, add powdered fenugreek powder, mix well, and set aside.
- In a frying pan, heat coconut oil and add mustard seeds. When they start to splutter, add the rest of the seasoning ingredients and fry until the chilies turn dark brown.
- Pour the seasoning over the Kalan, cover the dish, and let it sit for 10-15 minutes to allow the flavors to meld.
- Serve with rice along with Kaya Mezhukkupuratti or any other side dish of your choice. Enjoy!
Notes:
- Use sour yogurt for authentic flavor. If the yogurt is not sour enough, leave it at room temperature for a couple of days.
- This curry can be stored in the refrigerator for over a week in an airtight container. Do not reheat; simply bring it back to room temperature before serving.
- Coconut oil adds a special flavor to the dish, but you can use any other oil if preferred.
Conclusion:
Kalan Recipe is a delicious and comforting traditional Kerala dish that combines the flavors of yogurt, coconut, and select vegetables. With its rich taste and simple preparation method, it has become a favorite part of the sadya feast and a cherished dish in Kerala cuisine. Whether enjoyed with rice or bread, Kalan offers a delightful culinary experience that showcases the unique flavors of Kerala.
FAQs about Kalan Recipe
What is Kalan?
Kalan, also known as Kaalan, is a traditional Kerala dish made with yogurt, coconut, and vegetables like yam and raw plantain. It is commonly served as part of the sadya, the traditional Kerala feast.
What are the main ingredients of Kalan?
The main ingredients of Kalan include raw plantain (banana), tender yam (Chenna), thick sour yogurt, grated coconut, cumin seeds, green chilies, turmeric powder, black pepper powder, roasted fenugreek seeds powder, ghee (clarified butter), curry leaves, mustard seeds, whole dry red chilies, and coconut oil.
How is Kalan prepared?
Kalan is prepared by cooking vegetables like raw plantain and yam in a mixture of pepper water with turmeric powder and red chili powder until the water evaporates. Then, thick sour yogurt is added and boiled until the gravy thickens. Finally, a coconut-cumin-green chili paste is added, and the dish is seasoned with mustard seeds, dry red chilies, and curry leaves fried in coconut oil.
Can I store leftover Kalan?
Yes, leftover Kalan can be stored in an airtight container in the refrigerator for more than a week. It is recommended not to reheat the curry; instead, bring it back to room temperature before serving.
What are some serving suggestions for Kalan?
Kalan is typically served with rice as part of a traditional Kerala meal (sadya). It pairs well with spicy vegetable stir-fries or other side dishes like Kaya Mezhukkupuratti. Additionally, it can be enjoyed with chapati or other Indian bread varieties.
