Looking for Kerala Style Kalan Recipe to make Sadya ? Look No Further!
Kalan -Kaalan is a more popular traditional Keralite dish made of yogurt, coconut, and vegetables tuber like yam and raw plantain. It is served as part of the sadya, the traditional Kerala feast.
Kalan 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 kalan recipe Kerala style 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 Kalan -Kaalan 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!
Other Sadya Recipes You Might Like :
Mango Pulissery -Mambazha Kalan
Erissery/Mathanga Van Payar Erissery
Kalan -Kaalan Recipe – How to make Kalan in Kerala Style :
Kalan-Kaalan Recipe - Kerala Sadya Recipe
Ingredients
- 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
Instructions
- Wash and cut the vegetables into square pieces.
- 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.)
- Dissolve the pepper powder in 1/2 cup of water; strain the water and cook the vegetables in pepper water with turmeric powder and red chilli 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.)
- 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)
- Dry roast the fenugreek seeds to a golden brown and grind to a fine powder.
- 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.
- 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.
- Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set.
- Serve with rice along with Kaya Mezhukkupuratti or with any other Side dish as u wish & enjoy!
Notes
This curry keeps well in the refrigerator for more than 1 week.Store this curry in air tight container. 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.
Hope you will try this authentic Kerala Sadya Kalan -Kaalan recipe and like them too. Enjoy! Don’t forget to share you feedback.Would love to hear it.
Happy Cooking!
Sangeetha
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Hi Jayashree, Looks like my reply is coming delayed, sorry about that. I’m away on a vacation.Hence delay in reply.You’re most welcome. Well as they say delicious things are for sharing 🙂 I’m really happy to know that this recipe came out well for you and you enjoyed it, also it took you back to childhood days 🙂 makes it worth while to blog again. Please do try out other recipes too when you have time. Hope you will like it.
Happy Cooking!
Sangeetha
I made this recipe today, awesome taste. I did remember my childhood days, my neighbor aunty was keralite, we were having all this tasty food at her home.
The same taste I got today from this recipe. I was hunting for this authentic recipe for long.
Thankyou for posting such a wonderful & authentic recipe.
Thank you!
Hi, Honestly I have no idea in litres. Sorry about that! The given measurement serves 4 ppl so I would recommend to double the above given measurement for 30 ppl. Hopefully that helps and comes out well too.
Thanks!
Sangeetha
Sangeetha
Hi Sangeetha
What amount does this make… In litres. Thanks any idea how much I should make for say 30 ppl for a Sachs?
Thats a nice recipe.. thank you
Thanks Saanvi :)Hope you got to try it and liked it too.
Cheers!
Sangeetha
looks and sounds brilliant sangeetha.. will try it out today ..my husband is from cochin and I am from bangalore..I am sure he would be surprised to see this dish ready at home :)) thanks a ton
Hello, Thanks a ton for trying and for the comment. Great to know that you liked this recipe 🙂 Please do try other recipes when time permits.
Cheers!
Sangeetha
Hi
I also tried this recipe….Its really good…Usually I used to make puliseery without coconut…But this recipe is excellent.
Hello Frank Lucas, I am so glad that you liked the recipe, do try it…it is amazingly good.
Cheers!
Sangeetha
Sounds like a real winner to me! I would love to try some.
Conference Centre Manchester
@ Anonymous, Add while cooking the vegetables. do try and let me know the outcome…Thank you.
When do we have to add red chilli powder in the recipe?
Like to try this recipe.
Thanks.
@ Latha, You are welcome Latha & thanks a bunch for trying the recipe and sharing the your feedback. I'm glad you both liked it 🙂
Tried this recipe..turned out great..it's very tasty..we both liked verymuch.I am going to make this often at home.
Thanks for your help in email to learn this recipe.
Latha
@ Anonymous, After adding the grounded coconut mixture, bring to boil and remove from the fire. Thanks!
When do we switch off the stove in this recipe?