Kalan | Katti Kalan | Kurukku Kalan |Onam Sadya Kalan Recipe

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.


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


👉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.

👉Next add the coconut paste,salt and continue to cook for 5 mins until the raw smell goes and the gravy thickens.
  1. 👉Garnish with curry leaves and serve.

Preparation Time -30 mins
Serves- 6

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