Kalan is a traditional Kerala dish made during Onam sadya. The dish made of yogurt, coconut and vegetables like raw plantain and yam. Kaalan/ Kalan is an important dish for the traditional Kerala feast. I like slightly thick kaalan for sadya and little more gravy on other days. The veggie combinations and consistency of gravy change little bit from region to region but the name remains same. As onam is nearing, nine more days to go for onam. The preparation for the onam feast would start 2 to 3 days before the day, like frying chips making pickles like mango, lemon and pulinji etc. The detailed recipe with step by step cooking pictures follows.
There are two types of kalan actually one is rasa kalan prepared using variety of vegetables and kurukku kalan which is prepared with yam and plantain, it has a semi solid thick creamy consistency. Coconut plays an important part in Kerala cuisine. Most of the dishes calls for coconut in some way or the other. Though the recipe is really simple the flavors are amazing. By following this easy steps you can achieve the right taste.
Tips- Use only coconut oil for the authentic taste and flavor of the dish. Sour yogurt is commonly used to make kalan, otherwise it may not bring out the actual flavors in the curry. The curry gets to thicken faster once it cools down, so switch it off accordingly may be a bit runny. Take care to keep stirring after curd is added to avoid curd from curdling. Adding ghee roasted and powdered fenugreek powder enhances the flavors of the curry.
How to Make Kalan Recipe- Kerala Kaalan Recipe- Onam Special Dish
Dissolve pepper powder in 3/4 cup water, strain the water and set aside.
In a clay pot, add the vegetables. (wash and cut the vegetables into square pieces) Pour the pepper water and turmeric powder.
Cook the vegetables until the water almost dries. Then add salt and combine well.
Meanwhile grind the grated coconut, cumin seeds, green chilies with very little water to a thick paste and set aside.
Then add the ground coconut miuxture, stir well and cook for few minutes in medium flame.
Adjust the heat and add thick sour curd and cook for few minutes and off the flame.
Finally add ghee and fenugreek powder,and adjust the salt. combine well.
In a frying pan, heat the oil and add the mustard seeds. When mustard seeds splutter add dry red chilies and curry leaves, off the flame.
Pour the seasoning to the kalan and combine well. Cover and let it rest for 5-10 mins before serving. Serve along with rice and pickles.
Enjoy!! Happy cooking and stay healthy.