Loading...
A classic Kerala Sadya dish featuring tender yam and raw plantain in a thick, tangy yogurt and coconut gravy. This traditional curry is a beautiful balance of sour, spicy, and savory flavors.
For 4 servings
Cook the Vegetables
Prepare the Coconut Paste
Combine Paste and Vegetables
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
A classic Kerala Sadya dish featuring tender yam and raw plantain in a thick, tangy yogurt and coconut gravy. This traditional curry is a beautiful balance of sour, spicy, and savory flavors.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 289.83 calories per serving with 3.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Incorporate the Yogurt
Add Final Seasonings
Prepare the Tempering (Tadka)
Finish and Rest the Kalan
You can make this dish with only yam (Chena Kalan) or only plantain (Kaya Kalan). Ash gourd (Kumbalanga) is another traditional vegetable used for Kalan.
For a sweeter, thicker version, use less sour yogurt and add a small piece of jaggery (about 1 tsp) while cooking the vegetables. This version is often served in Travancore region temples.
For a spicier curry, increase the amount of coarsely crushed black pepper or add an extra green chili. For a milder taste, reduce the black pepper.
The use of fermented sour curd makes Kalan a great source of natural probiotics, which are beneficial bacteria that support a healthy digestive system and improve overall gut health.
Elephant foot yam and raw plantain are excellent sources of dietary fiber. Fiber aids in smooth digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with weight management.
Coconut and unrefined coconut oil contain medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested by the body and serves as a quick source of energy.
One serving of Kerala Kalan contains approximately 340-360 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the yogurt and coconut.
Yes, Kalan is a nutritious and balanced dish. It is rich in probiotics from yogurt which supports gut health, high in dietary fiber from yam and plantain, and contains healthy fats from coconut. It is naturally gluten-free and vegetarian.
Curdling typically happens if the heat is too high when adding the yogurt or if you don't stir it continuously. To prevent this, always reduce the flame to its lowest setting, add well-whisked yogurt, and stir constantly until it's fully incorporated. Never allow the curry to boil after the yogurt is added.
The ground coconut paste is fundamental to the authentic flavor, creamy texture, and thickness of Kalan. Omitting it would result in a very different dish, so it is not recommended.
Kalan stores well and its flavor often improves by the next day. You can keep it in an airtight container in the refrigerator for up to 3 days. The curry will thicken upon cooling; simply add a splash of warm water when reheating to reach your desired consistency.