Ingredients
- 1 medium, peeled and cut into cubes Raw banana (plantain)
- 1 cup, peeled and cut into cubes Yam (Suran/Elephant yam)
- 1 cup (well beaten) Thick yogurt (curd)
- 1/2 cup Fresh grated coconut
- 2 (adjust to taste) Green chili
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric powder
- 1/4 tsp Black pepper powder
- a few Curry leaves
- 1/2 tsp Mustard seeds
- 1 Dry red chili
- 1 tbsp Coconut oil
- Salt – to taste
- Water – as needed
Directions
Kalan is a traditional Kerala-style yogurt curry known for its rich, tangy, and creamy taste. Prepared using vegetables like raw banana (plantain) and elephant foot yam, the dish gets its unique flavour from a freshly ground coconut, cumin and green chilli paste combined with thick, slightly sour curd. The vegetables are gently simmered in the spiced coconut mix and finished with a tempering of mustard seeds, dry red chilli and curry leaves in fragrant coconut oil. Often made as part of the grand Onam Sadya feast, Kalan is thicker and more intensely flavoured than similar curd-based curries like Moru Curry or Pulissery. Its peppery kick, velvety texture, and distinctive sourness make it a comforting side dish to steamed rice and a must-have in festive Kerala meals.
Here’s an approximate nutrition breakdown per serving (for 1/4 of the recipe):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150–180 kcal |
| Carbohydrates | 20–25 g |
| Protein | 3–4 g |
| Fat | 7–9 g |
| Fiber | 3–4 g |
| Calcium | Good source |
| Vitamin C | Moderate |
| Sodium | Depends on added salt |
Disclaimer: This recipe and nutrition information are provided for general informational purposes only. Individual nutritional values may vary based on ingredient brands, quantities, and preparation methods. Please consult a healthcare professional or nutritionist for personalized dietary advice. The recipe is not intended to diagnose, treat, cure, or prevent any medical condition.
Note: Exact values may vary based on ingredient brands and quantities used. Kalan is a nutritious, moderate-calorie dish rich in probiotics from yogurt and healthy fats from coconut oil.
Steps
1 Done | Cook the VegetablesIn a pot, add the raw banana and yam cubes with enough water to cover them. Add turmeric powder and salt. Cook until they become soft but not mushy (about 10-15 minutes). |
2 Done | Prepare the Coconut PasteGrind the grated coconut, green chilies, and cumin seeds with a little water to a smooth paste. |
3 Done | Add Coconut Paste & YogurtWhen the vegetables are cooked, reduce the water to about half or according to your desired consistency. Add the coconut paste and mix well. Lower the heat and add the beaten yogurt slowly while stirring continuously to prevent curdling. |
4 Done | Add Pepper PowderSprinkle black pepper powder, mix gently and cook on low heat for another 3-4 minutes. Do not boil vigorously after adding yogurt. |
5 Done | TemperingIn a small pan, heat coconut oil. Add mustard seeds and let them splutter. Add dry red chili and curry leaves. Fry for a few seconds. Pour this tempering over the kalan. |
6 Done | ServeServe hot with plain rice, especially during sadya or festive meals. |
7 Done | TipsUse fresh and thick yogurt for better texture. Adjust the thickness by adding water as per your preference. You can add a pinch of sugar if you like a slight sweetness. Avoid boiling yogurt too much to prevent sourness and curdling. |
