Saturday, 31 May 2014

Kalan - A Kerala Delicacy

Kalan - A Kerala Delicacy 

Another curd based dish from God's own country. This is my favorite curry. I make it little spicy as it like it that way. You can add any vegetable of your choice or have it without vegetable and either way it tastes good.

Raw Banana - 1 (Deskinned,cut into cubes and put it water to avoid discoloration)
Curd - 1 Cup (Beaten)
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - 1/2 Teaspoon

For Tempering:
Coconut Oil - 1/2 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - Few

To Grind:
Coconut -1/2 Cup
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon


  • Grind all the ingredients given under "To Grind" into a smooth Paste.
  • In a pan, place the Curd, turmeric powder and black pepper powder and cook it on a low flame till comes into a chutney consistency.
  • In another pan, add little water (Say a cup) and cook the raw banana in it.
  • Once the Raw Banana is 3/4th cooked add the salt, prepared yoghurt and coconut paste and cook on a low flame till the raw flavour of the coconut is gone which should be 2-3 minutes.
  • In a tadka pan, warm some coconut oil and splutter some mustard seeds and curry leaves and add it to the prepared Kalan.
  • Have it with Rice and Papadam. 
  • Always cook the curd on low flame or it will curdle.
  • Adjust the green chillies to your taste.
  • You can use Yam, ash gourd also. 


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