Authentic South Indian Kalan Recipe: A Festive Delight

Ingredients

1/2 cup Yam (cubed and skin removed)
2 Raw Bananas (peeled and cubed)
1/2 teaspoon Turmeric powder
1/2 teaspoon Red Chilli powder
Salt (to taste)
1/2 cup Grated Coconut
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
2 Green Chillies
1/2 cup Curd (whisked)
2 teaspoons Coconut oil
1 sprig Curry leaves

Steps and instructions

Firstly, cook cubed yam and raw bananas with turmeric powder, red chilli powder, and salt in a pan. Add water as needed and cook until they are soft.
While this is cooking, grind the grated coconut, cumin seeds, and green chillies together in a blender until you get a coarse paste.
Add this coconut paste to the cooked vegetables and mix well. You can add a little water if the mixture is too dry.
Let this mixture simmer on the stove for a few minutes until the raw taste of the coconut paste is gone.
Meanwhile, whisk the curd until it is smooth and creamy. Add this to the pan and mix well.
In another small pan, heat the coconut oil. Add mustard seeds and when they start to splutter, add curry leaves.
Once the curry leaves become crisp, pour this tempering over the yam and banana mixture.
Mix everything well and turn off the stove. Your Kalan is ready to be served.

Tools for making

Pan - A cooking utensil used for cooking the vegetables.
Blender - A kitchen appliance used to grind the coconut, cumin seeds, and green chillies into a paste.
Whisk - A utensil used to beat and mix the curd until it becomes smooth and creamy.
Small Pan - A cooking utensil used to heat the coconut oil and temper the mustard seeds and curry leaves.

Recipe variations

Addition of grated ginger and garlic to enhance the flavor
Replace raw bananas with ripe bananas for a sweeter version
Include vegetables like ash gourd or winter melon for added texture
Substitute curd with buttermilk for a tangier taste
Experiment with different spices like fenugreek seeds or curry powder
Add roasted coconut flakes for a crunchy texture
Make it vegan by using plant-based yogurt instead of curd
Try using different types of yams or sweet potatoes for a twist
Make it spicier by increasing the amount of red chilli powder or adding chopped green chillies
Include roasted cashews or peanuts for a nutty flavor

Recipe overview

Kalan is a traditional Kerala dish made during Onam and other festivities. This nutritious and flavorful dish features a mix of yam and raw bananas cooked together with a coconut and curd based gravy. The recipe provides a beautiful blend of sweet, spicy, and sour flavors. The unique aroma of coconut oil and curry leaves used for tempering adds to its appeal. This recipe is quite simple to make and mainly involves cooking the vegetables, preparing a coconut paste, and finally combining everything with a curd mixture. The dish is typically served with rice and can be a wonderful addition to any meal. Get ready to experience a taste of Kerala's rich culinary heritage with this delicious Kalan recipe. Enjoy!

Common questions

Can I use frozen yam and bananas instead of fresh ones?
Yes, you can use frozen yam and bananas for this recipe. Make sure to thaw them before cooking.
Can I use yogurt instead of curd?
Yes, you can use yogurt instead of curd in this recipe. They are essentially the same thing.
Can I adjust the spice level in Kalan?
Yes, you can adjust the spice level by increasing or decreasing the amount of red chilli powder and green chillies according to your preference.
Can I make Kalan in advance?
Yes, you can make Kalan in advance and store it in the refrigerator for a day or two. Reheat it before serving.

Serving dishes and utensils

Cooking Pan - A medium-sized pan to cook the vegetables and coconut mixture.
Blender - A blender or mixer to grind the grated coconut, cumin seeds, and green chillies into a paste.
Whisk - A whisk to ensure the curd is smooth and creamy.
Small Pan - A small pan for tempering the mustard seeds and curry leaves in coconut oil.
Serving Bowl - A bowl to serve the prepared Kalan.

Origin stories

Kalan is a traditional recipe from the South Indian state of Kerala, often associated with the joyous celebration of Onam, a harvest festival. This dish, with its unique blend of ingredients, is an essential part of the festive spread known as Onam Sadya, which is served on banana leaves. The Sadya comprises of an array of dishes highlighting the agricultural richness of Kerala, and Kalan, with its earthy yams and raw bananas, is a testament to the bounty of the land. It's interesting to note that the name 'Kalan' refers to 'tomorrow' in Malayalam, the local language, as this dish tastes even better the next day, after the flavors have had a chance to meld together. So, in preparing this dish, you're not just cooking a meal, but also stepping into a rich cultural tapestry woven with tradition and time-honored culinary practices.

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.