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Kalan Recipe

Kalan is prepared with sour curd, yam and plantain in freshly ground coconut paste. It is a very important sadya dish and an easy to cook recipe.
I prepare this dish every week and serve it with steamed rice and a stir-fried vegetable (thoran) like beans or cabbage. Kalan is also a good accompaniment with papads and pickles.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner Recipe, Lunch Recipe, Side Dish
Cuisine Indian
Servings 4 people

Equipment

  • 1 Deep Pan
  • 1 Small pan or small kadai
  • 2 Ladles
  • 1 Mixer-grinder

Ingredients
  

  • 2 cups Thick curd (medium sour)
  • ½ cup Yam (medium cubes)
  • 1 no. Green plantain (Nendran banana) deskinned/chopped into medium cubes
  • 1 tsp Turmeric powder
  • ½ tsp Chilli powder

For Grinding

  • ½ no. Coconut (grated)
  • ½ tsp Cumin seeds
  • 3 nos. Green chillies
  • ½ cup Water for grinding

For Seasoning

  • 2 tbsps Coconut oil
  • 2 Sprigs Curry leaves
  • 2 nos. Dry whole red chillies
  • 1 tsp Mustard seeds
  • ½ tsp Fenugreek seeds

For Garnishing

  • ½ tsp Black pepper powder (coarsely powdered)
  • ½ tsp Roasted fenugreek powder
  • ¼ tsp Sugar

Instructions
 

  • In a deep pan, add chopped vegetables, turmeric powder, chilli powder and salt and cook till the vegetables are done and water is reduced. I cook yam and plantain separately and strain water once cooked.
    Grate coconut, add cumin seeds, green chillies, water and grind them to a fine paste.  Add this paste to the cooked vegetables and let it simmer for 2 minutes.
  • The sour curd has to be beaten well so that there are no lumps. Pour the curd into the cooked vegetables and mix well. Let it simmer to one boil. Not for more than a minute or it can curdle. Switch off the flame.
  • In another small pan, heat coconut oil. Splutter mustard seeds and fenugreek seeds. Add red chillies, curry leaves and fry. Switch off the flame. Pour this mixture over the curd and vegetable gravy.
  • Sprinkle roasted fenugreek powder and black pepper powder and a pinch of sugar. Mix well. Here sugar is added to balance the sourness of the curd.

Notes

Kalan curry can be stored in the refrigerator for a week.
Once refrigerated, do not reheat it. Just take out the required quantity, bring it back to room temperature and serve.
Use medium sour curd and not very sour curd.
The ground coconut helps in balancing the sourness of the curd.
Keyword authentic, dinner recipe, healthy, Kerala Cuisine, lunch recipe, mildly spiced, tasty