Kalan | Katti Kalan | Kurukku Kalan

Kalan is yet another flavourful and traditional sour curry or thick side dish from Kerala cuisine and an important dish in Onam sadya menu. It is made by cooking elephant yam and raw plantain in yoghurt and coconut masala gravy. Traditionally they use only these two veggies.

It is very easy to make and tastes absolutely delicious. It is usually taken along with rice. Check out how to make this traditional Kalan recipe below.

Ingredients

Raw plantain -1 cup (chopped to cubes)

Yam -1 cup (chopped to cubes)

Green chillies -2 nos slit

Turmeric powder -1/2 tsp

Red chilly powder -1/2 tsp

Sour curd -1/2 -3/4 cup lightly whipped

Salt to taste

Mustard seeds-1/2 tsp

Fenugreek seeds -1/4 tsp

Red chillies-1 no broken

Asafetida a pinch

Coconut oil -1 tbsp

Grind Together

Grated coconut -1/2 cup

Green chillies -2 nos

Cumin seeds -1 tsp

Raw rice -1 tsp

Method

👉Wash, remove the skin, chop to cubes and boil the raw plantain until its 3/4 th done drain the water set aside.

👉Remove the outer layer, wash, chop to cubes and boil or pressure cook the yam for 2 whistles discard the water and set aside.

👉Grind the ingredients given under grind together to a fine paste set aside.

👉Now heat oil in a kadai ,add mustard seeds,fenugreek seeds,red chilly,asafetida ,curry leaves and allow it to splutter.

👉Add the cooked plantain,yam,turmeric powder,red chilly powder,green chillies,curd and mix well and bring to boil.Keep stirring gently to prevent the curd from splitting.If mixture is too thick add little water.