Kaalan is a more popular traditional Keralite dish made of yogurt, coconut, and vegetables like raw plantain and tuber like yam. It is served as part of the sadya, the traditional Kerala feast. Kaalan is distinct from all the curd/yogurt based gravies and it is very easy to make and is an ultimate comfort food with some rice and any spicy vegetable stir fry on the side.
Usually Kaalan?Kalan recipe is prepared with Chena /Elephant Foot /Yam and Pachakkaya /Raw Plantain. Here I used only Raw Plantain, since my husband doesn't like Yam.
The below recipe corresponds to the Kaalan/Kalan in sadyas around Thrissur (a city in the Indian state of Kerala ). Those of you who have not tasted it.. Do give a try and you will be hooked!
The below recipe corresponds to the Kaalan/Kalan in sadyas around Thrissur (a city in the Indian state of Kerala ). Those of you who have not tasted it.. Do give a try and you will be hooked!
Recipe For Kaalan /Kerala Sadya Kaalan
Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 4Ingredients:
Raw Plantain/Banana /Pachakkaya : 1 (medium sized)
Tender Yam/Chenna : 1/2 cup /115 grms
Thick Sour Yogurt : 2 cups/1/2 ltr (stirred well)
Turmeric Powder : 1 tsp
Red Chilli Powder : a pinch
Black Pepper Powder : 1 tsp
Roasted Fenugreek Seeds powder : 1/2 tsp (dry roast and powdered)
Ghee /Clarified Butter : 1 tsp
Curry Leaves : a sprig
Salt to taste
To Grind :
Grated Coconut : 1/2 cup
Cumin Seeds : 1/2 tsp
Green Chillies: 4-5 nos
For Seasoning :
Mustard Seeds : 1 tsp
Whole Dry Red Chillies : 3
Coconut Oil : 1 tsp
Curry leaves : few
Method of Preparation:
1. Wash and cut the vegetables into square pieces.
2. Grind the grated coconut,cumin seeds,green chillies with little yogurt to a thick paste and keep it aside.(Note: Do not add water while grinding.)
3. Dissolve the pepper powder in 1/2 cup of water; strain the water and cook the vegetables in pepper water with turmeric powder till the water dries now add the salt and curry leaves and mix well. (Note : Make sure not to add salt to vegetables until they are completely cooked.)
4. Add 1 tsp ghee and combine well now add the beaten sour yogurt and reduce the flame and allow to boil, stirring occasionally until the gravy is thickened to a pouring consistency. (Note : You have to decide about the consistency of the kalan, remember when once it cools down it thickens further therefore decide on the consistency)
5. Dry roast the fenugreek seeds to a golden brown and grind to a fine powder.
6. Now add the grounded coconut mixture, stir well and heat through. Remove from the fire; add the powdered fenugreek powder, mix well and set it aside.
7. In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
8. Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set.
9. Serve with rice along with Kaya Mezhukkupuratti or with any other Side dish as u wish & enjoy!
Notes :
Related Posts:
Click here for more Kerala Sadya Vibhavangal
Happy Cooking!
Sangeetha
Tender Yam/Chenna : 1/2 cup /115 grms
Thick Sour Yogurt : 2 cups/1/2 ltr (stirred well)
Turmeric Powder : 1 tsp
Red Chilli Powder : a pinch
Black Pepper Powder : 1 tsp
Roasted Fenugreek Seeds powder : 1/2 tsp (dry roast and powdered)
Ghee /Clarified Butter : 1 tsp
Curry Leaves : a sprig
Salt to taste
To Grind :
Grated Coconut : 1/2 cup
Cumin Seeds : 1/2 tsp
Green Chillies: 4-5 nos
For Seasoning :
Mustard Seeds : 1 tsp
Whole Dry Red Chillies : 3
Coconut Oil : 1 tsp
Curry leaves : few
1. Wash and cut the vegetables into square pieces.
2. Grind the grated coconut,cumin seeds,green chillies with little yogurt to a thick paste and keep it aside.(Note: Do not add water while grinding.)
3. Dissolve the pepper powder in 1/2 cup of water; strain the water and cook the vegetables in pepper water with turmeric powder till the water dries now add the salt and curry leaves and mix well. (Note : Make sure not to add salt to vegetables until they are completely cooked.)
4. Add 1 tsp ghee and combine well now add the beaten sour yogurt and reduce the flame and allow to boil, stirring occasionally until the gravy is thickened to a pouring consistency. (Note : You have to decide about the consistency of the kalan, remember when once it cools down it thickens further therefore decide on the consistency)
5. Dry roast the fenugreek seeds to a golden brown and grind to a fine powder.
6. Now add the grounded coconut mixture, stir well and heat through. Remove from the fire; add the powdered fenugreek powder, mix well and set it aside.
7. In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
8. Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set.
9. Serve with rice along with Kaya Mezhukkupuratti or with any other Side dish as u wish & enjoy!
- For Kalan the curds/yougurt used must be sour, If you feel if yogurt is not sour enough then just leave in room temperature at least for couple of days.
- This curry keeps well in the refrigerator for more than 1 week ,Store this curry in air tight container and keep it. Do not reheat, just bring it back to room temperature and serve.
- If you wish you can add any other oil, using coconut oil gives authentic & special flavour to the dish.
Related Posts:
Click here for more Kerala Sadya Vibhavangal
Happy Cooking!
Sangeetha
2 comments:
When do we switch off the stove in this recipe?
@ Anonymous, After adding the grounded coconut mixture, bring to boil and remove from the fire. Thanks!
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