Kalan Recipe: Kalan is an iconic Kerala dish made from curd or buttermilk combined with vegetables like yam and raw banana. Essential to the festive Onam Sadya meal, this mildly spiced, sour curry has a unique flavor profile thanks to a fresh coconut paste that brings balance to the tangy curd. It’s a comforting dish that’s naturally gluten-free and loaded with flavors that pair perfectly with steamed rice. Here’s a simple guide to making Kalan at home.
About Kalan
Kalan is a yogurt-based dish from Kerala, often compared to Moru Curry or Pulissery, but with distinct differences. Both dishes share a base of spiced yogurt and coconut, but Kalan includes vegetables like plantain and yam, which give it a heartier texture and depth of flavor. The unique blend of coconut, green chili, and cumin paste adds a refreshing balance to the sourness of the yogurt, while a tempering of mustard seeds, curry leaves, and dried red chilies rounds out the flavor. Kalan Recipe
Ingredients: Kalan Recipe
- For Cooking Vegetables:
- 1 to 1.25 cups chopped elephant foot yam (suran)
- ¼ teaspoon turmeric powder
- ½ to ¾ teaspoon crushed black pepper
- ¼ teaspoon salt
- ½ cup water
- For Coconut Paste:
- ½ cup fresh grated coconut
- 2 to 3 green chilies, chopped
- ½ teaspoon cumin seeds
- ¼ to ⅓ cup water (for grinding)
- Other Ingredients:
- 1 cup sour curd or yogurt
- ¼ cup water (only if needed for adjusting consistency)
- Salt to taste
- For Tempering:
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds, lightly crushed
- 1 to 2 dried red chilies, broken into pieces
- 10 to 12 curry leaves
Kalan Recipe: Step-by-Step Instructions
1. Prepare and Cook the Vegetables
- Start by peeling and chopping the yam into small cubes. Add them to a pan along with turmeric powder, crushed black pepper, and salt.
- Add water to cover the vegetables partially and cook over medium heat until the yam becomes tender. If using raw banana (plantain), add it with the yam for a combined flavor and texture.
2. Make the Coconut Paste
- In a blender, combine the fresh grated coconut, green chilies, cumin seeds, and water. Blend into a smooth paste and set aside.
3. Add the Curd and Coconut Paste
- In a separate bowl, beat the sour curd until smooth. Add the coconut paste to the cooked vegetables in the pan and stir well to combine.
- Add the beaten curd, stirring continuously to mix evenly. If the mixture looks too thick, add a little water for a thinner consistency. Season with salt and bring to a gentle simmer over low heat. Avoid boiling, as this could cause the curd to separate.
4. Prepare the Tempering
- In a small pan, heat coconut oil over low heat. Add mustard seeds and let them crackle. Add the dried red chilies, curry leaves, and crushed fenugreek seeds, and sauté briefly until aromatic.
- Pour this tempering over the Kalan curry. Cover and let it rest for a few minutes to absorb the flavors.
5. Serve
- Stir well and serve Kalan hot with steamed rice or Kerala matta rice. Add a side of papad and pickle for a complete meal.
Expert Tips: Kalan Recipe
- Use Fresh Curd: For a less sour version, fresh curd can be used instead of sour curd.
- Cook Vegetables Thoroughly: If the water dries up before the vegetables are tender, add more water and cook until soft.
- Authentic Taste: Coconut oil is essential for authentic flavor, so try not to substitute it with other oils.
- Avoid High Heat: Keep the heat low when adding curd to avoid curdling.
- Storing Plantain: If prepping plantains ahead, keep the cut pieces in water to prevent darkening.
FAQs about Kalan Recipe
Can I make Kalan without yam or raw banana?
Yes, you can use other vegetables like cucumber or ash gourd, but yam and raw banana are traditionally used for authentic flavor.
Can I use store-bought coconut paste?
Freshly grated coconut yields the best flavor, but you can use store-bought coconut paste in a pinch. Just adjust the consistency with water as needed.
What should I serve with Kalan?
Kalan is traditionally served with steamed rice, Kerala matta rice, papad, and pickle for a complete meal.
Can I make this dish ahead of time?
Yes, Kalan can be made a few hours ahead and gently reheated. However, it may thicken as it cools, so you might need to add a bit of water when reheating.
How do I prevent the curd from curdling?
Keep the heat low and stir continuously when adding the curd to prevent curdling. Avoid boiling after adding the curd. Kalan Recipe
Enjoy the delicious, tangy flavors of Kalan, a must-have in Kerala’s Onam Sadya feast!