Kalan
A classic Kerala Sadya dish, Kalan is a thick, tangy curry made with yam, raw plantain, and coconut, simmered in a yogurt base. Its unique sour and mildly spicy flavor is truly unforgettable.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Vegetables
- b.In a heavy-bottomed pot or 'uruli', combine the cubed yam, raw plantain, turmeric powder, black pepper powder, and salt.
- c.Pour in 1.5 cups of water, stir well, and bring to a boil over medium-high heat.
- d.Once boiling, reduce the heat to medium, cover the pot, and cook for 15-20 minutes, or until the vegetables are tender and can be easily pierced with a fork.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.While the vegetables are cooking, place the grated coconut, green chilies, and cumin seeds in a blender or mixie jar.
- c.Add about 1/4 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed to ensure there are no coarse bits.
- 3
Step 3
- a.Combine and Simmer
- b.Once the vegetables are fully cooked, add the ground coconut paste to the pot.
- c.Stir gently to combine everything. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally.
- d.Cook until the raw aroma of the coconut disappears and the gravy thickens considerably.
- 4
Step 4
- a.Incorporate the Yogurt
- b.Turn off the heat completely and let the curry cool down for at least 5 minutes. This is a crucial step to prevent the yogurt from curdling.
- c.Pour the well-whisked sour curd into the pot.
- d.Stir continuously and gently until the yogurt is fully incorporated and the curry is smooth and creamy.
- e.You can gently warm the Kalan on the lowest possible heat for 1-2 minutes if needed, but do not let it simmer or boil.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely.
- d.Add the fenugreek seeds and dried red chilies. Sauté for about 20-30 seconds until the chilies darken slightly and the fenugreek is fragrant.
- e.Finally, add the curry leaves. Be careful as they will splutter. Sauté for another 10 seconds until they are crisp.
- 6
Step 6
- a.Finish and Rest
- b.Pour the hot tempering over the Kalan.
- c.Stir gently to mix it in. Cover the pot immediately and let the Kalan rest for at least 20-30 minutes before serving. This allows the flavors to meld beautifully.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using authentically sour curd is the secret to a perfect Kalan. If your curd isn't sour enough, leave it at room temperature for a few hours.
- 2Never boil the curry after adding yogurt, as the heat will cause it to curdle and split the gravy.
- 3The smoothness of the coconut paste is key to a creamy texture. Don't rush the grinding process.
- 4Kalan thickens significantly as it cools. Adjust the consistency with a little warm water if it becomes too thick, but do this before tempering.
- 5This dish tastes even better the next day as the tangy and spicy flavors mature and deepen.
Adapt it for your goals.
Vegetable Choice
You can make Kalan using only yam or only raw plantain. Ash gourd (Kumbalanga) is another traditional vegetable used in similar preparations.
Flavor BalanceFlavor Balance
If the curry turns out too sour for your liking, you can balance it with a small pinch of jaggery or sugar. Add it along with the yogurt.
ConsistencyConsistency
For a slightly thinner consistency, you can add a little more water while cooking the vegetables or a bit of the whey from the yogurt.
Why this is on our healthy list.
Promotes Gut Health
The use of yogurt (curd) makes Kalan a good source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Rich in Dietary Fiber
Elephant foot yam and raw plantain are excellent sources of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Provides Healthy Fats
Coconut is a source of medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin) and black pepper (containing piperine) have powerful anti-inflammatory and antioxidant properties that help combat cellular damage.
Frequently asked questions
One serving of Kalan (approximately 1 cup) contains around 310-330 calories, primarily from coconut, yogurt, and vegetables.