kalan recipe, how to make kerala style kalan recipe | kalan curry recipe

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kalan recipe, kerala kalan recipe

kalan is a delicious gravy based dish made with yam & plantains, coconut and curd. it is one of the dishes that is served in onam sadya. it is also known as kalan curry. 

5 from 3 votes
total time:
30minutes

kalan recipe with step by step photos – kalan is a gravy based dish from the kerala cuisine and is served in the onam sadya.

kalan recipe

kalan is a sour tasting gravy made with curd or buttermilk and veggies like yam and plantain. ground coconut is also added which balances the sour taste of the curd.

i make kalan on occasions. sometimes i just add yam and at times both yam and plantain. when i prepare kalan, i also prepare a dry sautéed or stir fried veggie dish like ash gourd thoran or beetroot thoran or cabbage thoran to go as an accompaniment. you can serve some papaddums and ginger pickle or lemon pickle as a side accompaniment.

kalan is one of the dishes that is served in the onam sadya meal. since onam is around the corner, thought of sharing kalan recipe.

kalan is best serve with steamed white rice or kerala matta rice.

if you are looking for more kerala recipes then do check appam, kadala curry, olan curry, varutharacha sambar and kerala sambar recipe.

kalan recipe card below:

kalan recipe, kerala kalan recipe
5 from 3 votes
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kalan recipe

kalan is a delicious gravy based dish made with yam & plantains, coconut and curd. it is one of the dishes that is served in onam sadya. it is also known as kalan curry. 
course main course
cuisine kerala, south indian
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

for cooking veggies

  • 1 to 1.25 cups chopped elephant foot yam (suran) or 150 grams suran
  • ¼ teaspoon turmeric powder (haldi)
  • ½ to ¾ teaspoon crushed black pepper
  • ¼ teaspoon salt
  • ½ cup water or add as required
  • salt as required

for coconut paste

  • ½ cup tightly packed fresh grated coconut
  • 2 to 3 green chilies - chopped
  • ½ teaspoon cumin seeds
  • ¼ to ⅓ cup water for grinding

other ingredients:

  • 1 cup sour curd
  • ¼ cup water to be added later - add only if required and if the gravy is very thick

for tempering kalan

  • 1 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds, lightly crushed
  • 1 to 2 red chilies
  • 10 to 12 curry leaves

how to make kalan recipe

cooking veggies for kalan recipe

  1. firstly peel, rinse and then chop the elephant foot yam (suran) in cubes or squares. you will need about 1 to 1.25 cups of chopped suran. take the chopped suran in a pan.

  2. sprinkle ¼ teaspoon turmeric powder and ½ to ¾ teaspoon crushed black pepper. also add ¼ teaspoon salt.

  3. pour ½ cup water. the water should just about cover the suran cubes.

  4. if using plantain (unripe banana), then you can add ¾ cup of plantains along with ¾ cup of yam.

  5. add water just about covering them.

  6. now continuing with step 3 - after adding water in the pan, cover the pan with a lid and keep it on a stove top. cook on low to medium flame till the suran becomes tender and gets cooked. 

  7. do check at intervals. in case the water dries up and the suran pieces are not cooked, then add some more water. cover and continue to cook.

  8. check if the yam is cooked by cutting it with a knife or passing a knife through a few cubes. the knife should pass easily.

grinding coconut paste and beating curd

  1. meanwhile whilst the suran is getting cooked, take ½ cup tightly packed fresh grated coconut in a grinder jar. add 2 to 3 green chilies (chopped) and ½ teaspoon cumin seeds.

  2. add ¼ to ⅓ cup water and grind to a smooth paste and keep aside.

  3. take 1 cup sour curd in a bowl and beat it with a spoon or wired whisk till smooth. you can also use fresh curd instead of sour curd.

making kalan recipe

  1. once the yam is cooked and tender, then its time to add the coconut paste. if there is water in the pan, then evaporate it without the lid. there should be no water in the pan, before you proceed to the next step.

  2. now add the ground coconut paste and mix very well. keep the flame to a low while adding coconut paste.  

  3. then add the beaten curd and mix again.

  4. if the gravy looks very thick, then you can add ¼ cup water. mix well.

  5. season with salt. do keep in mind that while cooking suran, some salt was added.

  6. bring the kalan curry to a boil. once the curry comes to a boil, then switch off the flame.

tempering kalan:

  1. in a tadka pan or a small frying pan, heat 1 tablespoon coconut oil. keep the flame to a low and add ½ teaspoon mustard seeds.

  2. let the mustard seeds crackle.

  3. then add 1 to 2 red chilies and 10 to 12 curry leaves. fry till the red chilies change color. do not burn them.

  4. next add ¼ teaspoon methi seeds which have been slightly crushed in a mortar-pestle.

  5. mix and switch off the flame.

  6. pour the tempering mixture in the kalan curry. cover with a lid and let the flavors mingle for 4 to 5 minutes.

  7. later mix well and serve kalan with steamed rice.

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how to prepare kalan recipe:

preparation:

1. firstly peel, rinse and then chop the elephant foot yam (suran) in cubes or squares. you will need about 1 to 1.25 cups of chopped suran. take the chopped suran in a pan.

making kerala kalan recipe

2. sprinkle ¼ teaspoon turmeric powder and ½ to ¾ teaspoon crushed black pepper. also add ¼ teaspoon salt.

making kerala kalan recipe

3. pour ½ cup water. the water should just about cover the suran cubes.

making kerala kalan recipe

4. if using plantain (unripe banana), then you can add ¾ cup of plantain along with ¾ cup of yam.

making kerala kalan recipe

5. add water just about covering them.

making kerala kalan recipe

6. now continuing with step 3 – after adding water in the pan, cover the pan with a lid and keep it on a stove top. cook on low to medium flame till the suran becomes tender and gets cooked.

making kerala kalan recipe

7. meanwhile whilst the suran is getting cooked, take ½ cup tightly packed fresh grated coconut in a grinder jar. add 2 to 3 green chilies (chopped) and ½ teaspoon cumin seeds.

making kerala kalan recipe

8. add ¼ to ⅓ cup water and grind to a smooth paste and keep aside.

making kerala kalan recipe

9. take 1 cup sour curd in a bowl and beat it with a spoon or wired whisk till smooth. you can also use fresh curd instead of sour curd.

making kerala kalan recipe

10. when the suran cubes are getting cooked, do check at intervals. in case the water dries up and the suran pieces are not cooked, then add some more water. cover and continue to cook.

making kerala kalan recipe

11. check if the yam is cooked by cutting it with a knife or passing a knife through a few cubes. the knife should pass easily.

making kerala kalan recipe

12. if there is water in the pan, then evaporate it without the lid. there should be no water in the pan, before you proceed to the next step.

making kerala kalan recipe

making kalan:

13. now add the ground coconut paste. keep the flame to a low while adding coconut paste.

making kerala kalan recipe

14. mix very well.

making kerala kalan recipe

15. then add the beaten curd.

making kerala kalan recipe

16. mix again.

making kerala kalan recipe

17. if the gravy looks very thick, then you can add ¼ cup water. mix well.

making kerala kalan recipe

18. season with salt. do keep in mind that while cooking suran, some salt was added.

making kerala kalan recipe

19. bring the kalan curry to a boil. once the curry comes to a boil, then switch off the flame. the curry will also thicken. do note that on cooling, kalan will thicken more.

making kerala kalan recipe

tempering kalan:

20. in a tadka pan or a small frying pan, heat 1 tablespoon coconut oil. keep the flame to a low and add ½ teaspoon mustard seeds.

making kerala kalan recipe

21. let the mustard seeds crackle.

making kerala kalan recipe

22. then add 1 to 2 red chilies and 10 to 12 curry leaves. fry till the red chilies change color. do not burn them.

making kerala kalan recipe

23. next add ¼ teaspoon methi seeds which have been slightly crushed in a mortar-pestle.

kerala kalan recipe

24. mix and switch off the flame.

kerala kalan recipe

25. pour the tempering mixture in the kalan curry. cover with a lid and let the flavors mingle for 4 to 5 minutes.

kerala kalan recipe

26. later mix well and serve kalan with steamed rice.

kerala kalan recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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2 comments/reviews

  1. I’ve never cooked plantain before.
    Please let me know how to clean and use it in the dish.

    • rinse the plantains first. then lightly scrape off or you can remove the peels if you want. after you chop them add them in a bowl of salted water or plain water so that they don’t discolor. if you have kept the pan etc ready, then after chopping you can directly add them in the pan and no need to soak.

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