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Kalan recipe

Kalan recipe an authentic Kerala side dish made as a part of Onam Sadya meal
Course Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Sharmilee J


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

To grind:

  • 1/4 cup coconut
  • 1/2 tsp cumin seeds
  • 1 no green chilli

To temper:

  • 1 tsp coconut oil
  • ½ tsp mustard seeds
  • 1 no red chilli
  • few nos curry leaves


  • Whisk curd well until smooth and creamy.
  • Remove the skin of the veggies and chop it into bite sized pieces, Keep immersed in water and rinse it well.Cook the vegetables in required water with  salt and turmeric powder till soft and is slightly mushy.You can add pepper powder also while cooking - I usually add at last stage.
  • Grind the ingredients listed under 'to grind' to a semi coarse mixture along with little water,Set aside.Now add whisked curd.
  • Mix well, let t boil for 5 mins.Then add coconut mixture,mix well and let i cook for few mins, add pepper powder and fenugreek powder.Mix well.
  • Prepare the tadka - heat coconut oil - add the items listed under 'to temper' let it splutter.Add this tadka to the curry.Mix well and switch off.
  • Serve with rice!


  • 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 constiency.
  • 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.
  • You can even pressure cook the vegetables.
  • Yam takes time to cook so while it is half cooked I added raw banana.