Authentic Kerala Kaalan Recipe: A Traditional South Indian Delight

Ingredients

1 Cup of sliced raw banana
1/2 Cup of chopped yam
1/2 Teaspoon of turmeric powder
1/2 Teaspoon of chilli powder
1 Cup of thick curd (yogurt)
1/2 Cup of fresh grated coconut
2-3 Green chillies
1/2 Teaspoon of cumin seeds
1/2 Teaspoon of mustard seeds
2 Dried red chillies
1 Sprig of curry leaves
1 Teaspoon of coconut oil
Salt to taste

Steps and instructions

Peel the raw banana and yam, chop them into small pieces and keep aside.
In a pot, add these chopped vegetables, turmeric powder, chilli powder, salt and some water. Cover the pot and allow it to cook on medium flame.
While the vegetables are getting cooked, prepare the coconut paste. In a blender, add grated coconut, green chillies and cumin seeds. Grind them to make a smooth paste.
Once the vegetables are cooked, add this coconut paste to the pot. Mix well and let it boil for a few minutes.
Beat the curd till smooth and add it to the pot. Stir well and cook on low flame for 5 minutes.
In a separate pan, heat some coconut oil. Add mustard seeds and let them crackle. Then add dried red chillies and curry leaves. Fry them till they turn crisp.
Pour this tempering over the prepared Kaalan. Mix well and remove from flame.
Let it rest for few minutes before serving for the flavours to blend well.
Enjoy your Kaalan with rice or as a side dish.

Tools for making

Pot - A pot will be needed to cook the vegetables.
Blender - A blender will be needed to prepare the coconut paste.
Pan - A pan will be used to heat the coconut oil and temper the spices.
Spatula - A spatula will be needed for stirring the ingredients while cooking.
Knife - A knife will be used to peel and chop the raw banana and yam.
Cutting board - A cutting board will provide a surface for chopping the vegetables.
Measuring cups and spoons - Measuring cups and spoons will be required to measure the ingredients accurately.

Recipe variations

Instead of raw banana and yam, you can try using other vegetables like ash gourd, pumpkin, or winter melon.
To make it spicier, increase the quantity of green chillies or add some red chilli flakes.
For a creamy texture, you can add a tablespoon of coconut cream or cashew paste.
If you prefer a tangy taste, you can add a squeeze of lemon juice or a teaspoon of tamarind pulp.
To enhance the flavor, you can add a pinch of asafoetida (hing) while tempering.
If you want a vegan option, you can use plant-based yogurt instead of curd (yogurt).
You can add a handful of cooked chickpeas or black-eyed peas for some protein.
For a richer taste, you can garnish the Kaalan with a tablespoon of ghee (clarified butter) before serving.
If you like a touch of sweetness, you can add a teaspoon of jaggery or sugar.

Recipe overview

Kaalan is a popular traditional dish from the South Indian region of Kerala. It is often served during Onam, a major annual event for Keralite people. This dish is made primarily with raw banana and yam, cooked in a tangy yogurt sauce with a hint of spice from chillies, and a blend of flavors from cumin and mustard seeds. The coconut paste adds a unique taste and texture to the dish. The recipe is fairly simple to follow, and the cooking process involves common Indian cooking techniques, such as boiling, sautéing, and tempering. This rich and creamy dish can be enjoyed with rice or served as a side dish. The sumptuous Kaalan is sure to be a delight for your taste buds.

Common questions

Can I use ripe bananas instead of raw bananas? No, for this recipe, it is important to use raw bananas as they have a firm texture and will hold their shape during cooking.
Can I substitute regular yogurt for thick curd? Thick curd is preferred for this recipe as it provides a creamy consistency. However, if you don't have thick curd, you can use regular yogurt, but the consistency may be slightly thinner.
Can I skip the tempering step? The tempering adds a burst of flavor to the Kaalan, but if you prefer a milder taste, you can skip the tempering step. However, it may alter the overall taste of the dish.
Can I adjust the spice level? Yes, you can adjust the amount of chilli powder and green chillies according to your preference. Add more for a spicier Kaalan or reduce the amount for a milder version.
How long does Kaalan last? When stored in an airtight container in the refrigerator, Kaalan can last for 2-3 days. Make sure to reheat it before consuming.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Pot - A cooking pot to cook the vegetables.
Blender - A kitchen appliance to blend the coconut paste.
Pan - A frying pan to temper the spices.
Serving Bowl - A bowl to serve the Kaalan dish.
Spoon - A utensil to mix and stir the ingredients.
Knife - A sharp knife to peel and chop the vegetables.
Measuring Cups - Cups to measure the required amounts of ingredients accurately.
Plate - A plate to serve the Kaalan with rice or as a side dish.
Ladle - A utensil to serve the Kaalan from the pot to the serving bowl.

Origin stories

Kaalan, a traditional and authentic dish, originates from the beautiful South Indian state of Kerala. Known for its distinctive taste and aromatic flavours, this dish is a must-have in the grand Onam Sadya, the traditional harvest festival feast of Kerala. The name 'Kaalan' is derived from the Malayalam term 'Pakal', which means ripe or mature. This is a reflection of the maturity of the curd used in the dish, which is typically more sour than fresh curd. Interestingly, Kaalan is also considered a 'preserved' dish because it stays fresh for up to a week without refrigeration, a characteristic that was particularly useful in the olden days before refrigerators became a common household appliance.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.