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A classic Kerala sadya dish, this thick and tangy curry features tender ash gourd simmered in a creamy yogurt and coconut sauce. The unique blend of sour, spicy, and sweet flavors makes it a comforting and traditional favorite.
Cook the Ash Gourd
Prepare the Coconut Paste
Combine and Thicken the Curry
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A classic Kerala sadya dish, this thick and tangy curry features tender ash gourd simmered in a creamy yogurt and coconut sauce. The unique blend of sour, spicy, and sweet flavors makes it a comforting and traditional favorite.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 224.77 calories per serving with 5.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Incorporate the Yogurt
Prepare the Tempering (Tadka)
Finish and Rest
Replace ash gourd with an equal amount of raw plantain (vazhakka) or elephant foot yam (chena). Adjust the initial cooking time as yam takes longer to cook than ash gourd or plantain.
Increase the number of green chilies to 4-5 or add an extra 1/2 teaspoon of crushed black pepper for a more pungent and spicy kick.
For an even richer and creamier gravy, you can soak 4-5 cashews in warm water for 15 minutes and grind them along with the coconut paste.
The probiotics from the curd support a healthy gut microbiome, aiding digestion and improving nutrient absorption. Ash gourd is also known to have a cooling effect on the digestive system.
Ash gourd is composed of about 96% water, making it incredibly hydrating. In Ayurvedic traditions, it is prized for its natural cooling properties, making this dish ideal for warm climates.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that serves as a readily available energy source for the body.
One serving of Kumbalanga Kalan (approximately 1 cup or 240g) contains an estimated 220-260 calories. The exact count can vary based on the fat content of the coconut and yogurt used.
Yes, it is a relatively healthy dish. Ash gourd is low in calories and high in water content, making it hydrating. The curd provides beneficial probiotics for gut health, and coconut offers healthy fats. It's a well-balanced, traditional dish.
Curdling is the most common issue and usually happens for two reasons: the heat was too high, or you didn't stir continuously. To prevent this, always turn the stove to its lowest setting before adding the whisked yogurt and stir constantly until it's just heated through. Never let it boil.
Absolutely. Kalan is traditionally made with other vegetables like raw plantain (ethakka) or elephant foot yam (chena). The preparation method remains the same, but you may need to adjust the cooking time for the vegetable.
To achieve the authentic tangy flavor, you need sour yogurt. If your yogurt is fresh, simply leave it on your kitchen counter at room temperature for 4-6 hours. This will allow it to ferment further and develop a sour taste.
Yes, you can make a vegan version by substituting the dairy curd with a thick, unsweetened plant-based yogurt, such as coconut or cashew yogurt. Ensure it is sour for the best flavor.