Kalan is yet another traditional Kerala dish cooked in thick yogurt. This is also called as Kurukku Kalan as it is made by thickening beaten curds. Kalan is one of the important dishes served for Onam Sadhya.
INGREDIENTS
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INGREDIENTS
Elephant yam - 1 cup diced
Raw green plantain - 1 cup diced
Pepper – ½ tsp
Chilly powder – ½ tsp
Turmeric powder – ½ tsp
Water – 2 cups
Thick curd- 2 cups
Grated coconut – 1 ½ cup
Cumin seeds – ¾ tsp
Chilly – 2
Salt – as required
For seasoning:
Coconut Oil – 1 tablespoon
Ghee – 1 tablespoon
Red Dry Chilly/ Vattal Mulaku – 3
Curry leaves – 2 sprigs
Uluva podi/ fenugreek powder - ½ tsp
Mustard seeds - 1/2 tsp
METHOD
Chop the plantains into 1/4 inch pieces.
Dice the yam into square pieces.
Cook yam and plantains with pepper, chilly powder, turmeric powder, water and salt.
In the mean time make a paste of the coconut along with cumin and green chilly. Add water only sparingly.
When the vegetables are cooked mash them a bit. Turn the heat to low.
Add the thick yoghurt. Keep stirring else it will curdle.
The yoghurt should reduce to half.
Add the coconut paste. Keep stirring on low flame. It should become very thick. Remove from heat.
Take a small pan. Heat the coconut oil.
Add mustard seeds. When it splutters add red chilly, fenugreek and curry leaves. Pour over the cooked mixture.
Pour the ghee on top of the dish.
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Tips:
Kalan tastes best with sour curd.
You can stop cooking the curry when the desired consistency is reached. As it cools it will thicken.
Add very little water to grind the coconut.
