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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
Cook the Vegetables
Prepare the Coconut Paste
Combine and Simmer
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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.
This kerala recipe takes 50 minutes to prepare and yields 4 servings. At 279.9 calories per serving with 2.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate the Yogurt
Prepare the Tempering (Tadka)
Finish and Rest
You can make Kalan using only yam or only raw plantain. Ash gourd (Kumbalanga) is another traditional vegetable used in similar preparations.
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.
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.
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.
Elephant foot yam and raw plantain are excellent sources of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
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.
Spices like turmeric (containing curcumin) and black pepper (containing piperine) have powerful anti-inflammatory and antioxidant properties that help combat cellular damage.
One serving of Kalan (approximately 1 cup) contains around 310-330 calories, primarily from coconut, yogurt, and vegetables.
Yes, Kalan is a nutritious dish. It's rich in fiber from the yam and plantain, provides healthy fats from coconut, and contains probiotics from yogurt which are excellent for gut health. The spices used also have anti-inflammatory properties.
Kalan usually curdles if you add yogurt to the curry when it's too hot, or if you boil the curry after adding the yogurt. Always turn off the heat and let the curry cool for at least 5 minutes before stirring in the whisked yogurt.
Kalan and Pulissery are similar yogurt-based Kerala curries. Generally, Kalan is much thicker, uses specific vegetables like yam and plantain, and has a more pronounced sour taste. Pulissery can be made with various fruits or vegetables (like pineapple or cucumber), is typically thinner, and often has a sweet and sour taste.
Kalan can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavor often improves on the second day. Reheat gently on the stovetop over low heat, being careful not to boil it.
For authentic taste and texture, grinding fresh coconut is highly recommended. Coconut milk will not provide the same thickness or flavor profile that the ground paste of coconut, cumin, and green chilies does.