Kalan: A Traditional Kerala Dish

wellhealthorganic.com Kalan: Kalan, a delectable dish hailing from Kerala cuisine, embodies the harmonious blend of curd or buttermilk with vegetables such as yam and raw banana or plantain. This subtly spiced recipe not only tantalizes the taste buds but also offers a comforting and soothing dining experience. Traditionally, Kalan holds a significant place on the lavish spread of the Onam sadya, adding richness to the festivities.

Kalan

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Cuisine: Kerala, South Indian
• Course: Main Course
• Diet: Gluten-Free, Vegetarian
• Difficulty Level: Moderate

Ingredients:

For Cooking Veggies

1. 1 to 1.25 cups elephant foot yam, chopped into small cubes (suran) – 150 grams
2. ¼ teaspoon ground turmeric
3. ½ to ¾ teaspoon crushed black pepper
4. ¼ teaspoon salt
5. ½ cup water (adjust as required)

For Coconut Paste

1. ½ cup fresh grated coconut, tightly packed
2. 2 to 3 green chilies, chopped (adjust to taste)
3. ½ teaspoon cumin seeds
4. ¼ to ⅓ cup water, for grinding

Other Ingredients

1. 1 cup sour curd (yogurt)
2. ¼ cup water (to be added later, if necessary)

For Tempering

1. 1 tablespoon coconut oil
2. ½ teaspoon mustard seeds
3. ¼ teaspoon lightly crushed fenugreek seeds
4. 1 to 2 dried red chilies, with stems and seeds removed.
5. 10 to 12 curry leaves

Also Read: Pazham Pori

Instructions:

Cooking Veggies:

1. Peel, rinse, and chop the elephant foot yam into cubes or squares.
2. In a pan, add the chopped yam, turmeric powder, crushed black pepper, and salt.
3. Pour water just enough to cover the yam cubes.
4. If using plantain, add it along with the yam.
5. Cover and cook on low to medium heat until the yam becomes tender, adding more water if needed.

Grinding Coconut Paste and Whisking Curd:

1. In a grinder jar, grind fresh grated coconut, green chilies, and cumin seeds to a smooth paste with water.
2. Beat sour curd until smooth in a separate bowl.

Making Kalan Curry:

1. Once the yam is cooked, evaporate any excess water from the pan.
2. Add the ground coconut paste and mix well over low heat.
3. Then add the beaten curd and mix thoroughly.
4. If the gravy becomes too thick, add water as necessary.
5. Season with salt.

Tempering:

1. Heat coconut oil in another pan and add mustard seeds.
2. Allow the mustard seeds to crackle, then add red chilies and curry leaves.
3. Fry until the chilies change color, being careful not to burn them.
4. Add lightly crushed fenugreek seeds, mix, and remove from heat.
5. Pour the tempering over the Kalan curry, cover, and let the flavors meld for a few minutes.

Also Read: Kokum Juice

Serving:

• Mix well before serving.
• Serve Kalan with steamed rice.

Notes:

• Both fresh and frozen yam are suitable for this recipe.
• Thoroughly clean and peel the yam to remove any dirt or mud particles.
• If using plantains, ensure they are not ripe or semi-ripe.
• Avoid boiling the curry vigorously to prevent curd separation.
• For authentic flavor, use coconut oil.
• This recipe can be easily doubled to serve more people.