Kalan Recipe | Kurukku Kalan

Kalan is a delicious Kerala style side dish for meal made by cooking plantain & yam in a yogurt, coconut based sauce. Kalan also known as Kurukku Kalan or Katti Kalan is prepared for rice meal & Onam Sadya spread and a must try at home. Learn to make Kalan with step by step pictures and video.

Kalan is one of the dishes Sadhya is incomplete without. The mildly spiced yogurt coconut based curry along with yam and plantain tastes so good that I fell for it the first time I tasted it which didn’t happen for most Sadya recipes. Do try this Kalan and enjoy it with your meal.

About Kalan

Kalan is a traditional and popular side dish made as a part of Onam Sadya. Kalan is made using plantain, yam cooked in a yogurt coconut based sauce which is a thick and creamy curry.

There are two types of kalan namely Rasa Kalan prepared using variety of vegetables like pumpkin, elephant yam, ash gourd, raw banana, yellow cucumber etc. Kalan is also called as Kurukku Kalan or Katti Kalan which is prepared with plantain and yam it has a semi solid thick creamy consistency.

I love any yogurt based curry so this easily becomes one of my favorites now. With the vegetables blended so well in the curry and with the flavor of coconut oil this curry tastes so delicious.

Kalan has many variations : Few recipes are creamy and in pour-able consistency, few are made like pulissery : cooked vegetables are sauteed with coconut mixture first and finally whisked curd is added. This version of Kurukku Kalan is thick and creamy.

Kalan Video

Similar Recipes

• Onam Sadya Menu 1
• Onam Sadya Menu 2
• Parippu Curry
• Eriserry
• Olan

Kalan Ingredients

• Vegetables – Yam and plantains are most commonly used vegetables for kalan. However you can use just plantain too.
• Coconut paste – A special paste is made using coconut, cumin seeds and green chilies.
• Tempering – A basic simple tempering using coconut oil, mustard seeds, curry leaves, red chili is made and added.
• Turmeric powder – Turmeric powder is added for color, flavor while cooking the vegetables.
• Coconut oil – The tempering is made using coconut oil and adds a unique flavor to this dish.
• Spice powders – Fenugreek seeds powder, pepper powder and turmeric powder is added.

How to make Kalan Step by Step

1.To a bowl add 1 cup thick curd that is slightly sour, whisk it well. You can even use a fork to whisk too.

2.Whisk well until smooth set aside.

3.To a mixer jar – add 1/4 cup coconut, 1/2 teaspoon cumin seeds and 1 green chili.

4.Add little water and grind it to a coarse mixture set aside.

5.To a kadai add 1/2 cup plantain, 1/2 cup yam along with 1/4 teaspoon turmeric powder, salt to taste and 1 cup water.

6.Cook in medium flame.

7.Cook covered to retain the nutrients.

8.Cook until the vegetables turn soft.

9.Lower the flame and add whisked curd. You can switch off and add it to avoid curdling.

10.Mix it well then add coconut mixture.

11.Mix it well and cook for 5 minutes in lowest flame.

13.Meanwhile prepare the tempering : Heat 2 teaspoon coconut oil add 1/2 teaspoon mustard seeds let it splutter then add 1 red chili, few curry leaves let it splutter. Switch off.

14.Add 1/2 teaspoon pepper powder, 1/2 teaspoon fenugreek seeds powder, prepared tempering.

15.Give a quick mix and switch off.

Kalan is ready to serve!

Expert Tips

• The curry gets to thicken faster so switch it off accordingly may be a bit runny so that once it cools down it gets to the right consistency.
• You can even mash up veggies before adding it to the curry.
• Take care to keep stirring after curd is added to avoid curd from curdling.
• Keep in lowest flame after curd is added.
• In case if you are skeptical about curd curdling then add coconut mixture cook well switch off and finally add curd with spice powders and tempering.
• You can even pressure cook the vegetables.

Serving & Storage

Serve Kalan with rice, sambar and rasam. It keeps well only for few hours in room temperature as it has coconut and curd, it can get spoiled easily. It keeps well in fridge for 2 days.

FAQS

1.What are the variations to try?

You can add coconut first after cooking vegetables then finally add curd. Add vegetables like ash gourd, beans, yellow pumpkin etc. You can even add black chickpeas for this curry.

2.Can I replace coconut oil with cooking oil?

Yes you can use cooking oil instead of coconut oil. But coconut oil gives the authentic taste to this curry.

3.How to avoid curd from curdling?

• Whisk curd well and add while the flame is in low. Else you can switch off and add curd too.
• Mix curd with coconut mixture and then add and cook in low flame.

If you have any more questions about this Kalan Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Kalan Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Kalan Recipe | Kurukku Kalan

Kalan is a delicious Kerala style side dish for meal made by cooking plantain & yam in a yogurt, coconut based sauce. Kalan also known as Kurukku Kalan or Katti Kalan is prepared for rice meal & Onam Sadya spread and a must try at home. Learn to make Kalan with step by step pictures and video.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings2 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup raw green plantain
• 1/2 cup elephant yam
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon pepper powder
• 1/4 teaspoon fenugreek powder Dry roast 1/2 teaspoon of fenugreek and grind it to a fine powder
• few curry leaves
• 1 cup curd sour
• salt to taste

To grind:

• 1/4 cup coconut
• 1/2 teaspoon cumin seeds
• 1 green chili

To temper:

• 2 teaspoon coconut oil
• ½ teaspoon mustard seeds
• 1 red chili
• few curry leaves

Video

Notes

• The curry gets to thicken faster so switch it off accordingly may be a bit runny so that once it cools down it gets to the right consistency.
• You can even mash up veggies before adding it to the curry.
• Take care to keep stirring after curd is added to avoid curd from curdling.
• Keep in lowest flame after curd is added.
• In case if you are skeptical about curd curdling then add coconut mixture cook well switch off and finally add curd with spice powders and tempering.
• You can even pressure cook the vegetables.

Nutrition Facts

Kalan Recipe | Kurukku Kalan

Amount Per Serving (75 g)

Calories 198 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 7g44%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 2g

Cholesterol 16mg5%

Sodium 1033mg45%

Potassium 497mg14%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 14g16%

Protein 6g12%

Vitamin A 954IU19%

Vitamin C 116mg141%

Calcium 185mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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