- Yield : 1
- Servings : 4-5
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Kalan is a curd based raw plantain – yam curry. It holds a unique position in Sadya particularly Onam Sadya (a traditional vegetarian banquet served in plantain leaf). The main difference between kalan and other curd based curries are it has a much thicker consistency and it uses pepper powder as one of the ingredients. Here you can try a kalan recipe which is commonly served across Kerala. It has many other variations like rasa kalan, katti kalan or kurukku kalan etc.
- Raw Plantain (Raw banana / നേന്ത്രക്കായ്) - 1 No
- Elephant foot yam (ചേന) - 100 gm
- Green chilli (പച്ചമുളക്) - 4 Nos
- Turmeric powder (മഞ്ഞള്പൊടി) - a generous pinch
- Pepper powder (കുരുമുളകുപൊടി) - ½ Tea Spoon
- Ghee (നെയ്യ്) - 1 Table spoon (optional)
- Grated coconut (തേങ്ങ ചിരണ്ടിയത്) - 1 Cup
- Cumin seeds (ജീരകം) - ¾ Tea spoon
- Curd (തൈര്) - 3 Cup
- Coconut Oil (വെളിച്ചെണ്ണ) - 1 Table spoon
- Mustard seeds (കടുക്) - 1 Tea Spoon
- Fenugreek seeds (ഉലുവ) - ½ Tea Spoon
- Dry red chillies (വറ്റല് മുളക്) - 4 Nos
- Curry leaves (കറിവേപ്പില) - 2 Sprigs
- Water (വെള്ളം) - 1 Cup
- Salt (ഉപ്പ്) – to taste
Peel the skin of plantain and elephant foot yam. Cut it into thick cube pieces and set it aside. Slice the green chillies (length wise).
Cook the plantain and yam cubes in a vessel by adding 1 cup of water, green chillies, turmeric powder, pepper powder and salt on a low flame till it tender and dry (be careful not to overcook it and also take care to prevent it from burning). When it is done, add ghee into it.
In the meantime, beat the curd without adding water.
Make a smooth paste of grated coconut and cumin seeds. Add it into the cooked vegetables and simmer for a few minutes.
Pour the curd into it and combine well. Add salt to taste. Simmer for another minute by stirring well all the time. (Remember to keep the flame at the minimum or lowest possible. Take care not to overheat it after adding the curd). Taste for salt and remove from the flame.
Heat 1 table spoon coconut oil in a cooking pan, put mustard and fenugreek seeds. When it splutters, to this add broken dry red chillies & curry leaves and saute it.
Remove from the flame and wait for 2 minutes to bring down the temperature. Add this sauteed mix to the prepared kalan and combine it.
Serve it as a side dish for rice.
Follow the steps closely and take care not to overheat the dish as the curds will separate and leave you with an inedible dish.
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Main nutritional contents are,
1 Table spoon = 3 Tea spoons
1 Dessert spoon = 2 Tea spoons
1 Tea spoon = 5 ml
1 Cup = 236.588 ml