kalan recipe

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Kalan recipe with step by step photos. 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.

kalan recipe

This recipe is from the Kerala cuisine and is served in the onam sadya.

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 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 the recipe.

Kalan is best to serve with steamed white rice or Kerala matta rice.

How to make kalan

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 stovetop. 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 curry

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

Making tempering for 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
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kalan recipe, kerala kalan recipe

Kalan Recipe

5 from 5 votes
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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Kerala, South Indian
Course: Main Course

Servings 4
Units

Ingredients

for cooking veggies

  • 1 to 1.25 cups chopped elephant foot yam (suran) or 150 grams suran
  • ¼ teaspoon turmeric powder
  • 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 dried red chilies
  • 10 to 12 curry leaves

Instructions

cooking veggies

  • 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.
  • Sprinkle ¼ teaspoon turmeric powder and ½ to ¾ teaspoon crushed black pepper. Also add ¼ teaspoon salt.
  • Pour ½ cup water. The water should just about cover the suran cubes.
  • If using plantain (unripe banana), then you can add ¾ cup of plantains along with ¾ cup of yam.
  • Add water just about covering them.
  • 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. 
  • 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.
  • 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

  • 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.
  • Add ¼ to ⅓ cup water and grind to a smooth paste and keep aside.
  • 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 curry

  • 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.
  • Now add the ground coconut paste and mix very well. Keep the flame to a low while adding coconut paste.  
  • Then add the beaten curd and mix again.
  • If the gravy looks very thick, then you can add ¼ cup water. Mix well.
  • Season with salt. Do keep in mind that while cooking suran, some salt was added.
  • Bring the curry to a boil. Once the curry comes to a boil, then switch off the flame.

making tempering for kalan

  • 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.
  • Let the mustard seeds crackle.
  • Then add 1 to 2 red chilies and 10 to 12 curry leaves. Fry till the red chilies change color. Do not burn them.
  • Next add ¼ teaspoon methi seeds which have been slightly crushed in a mortar-pestle.
  • Mix and switch off the flame.
  • Pour the tempering mixture in the kalan curry. Cover with a lid and let the flavors mingle for 4 to 5 minutes.
  • Later mix well and serve kalan with steamed rice.

Nutrition Info Approximate values

Calories: 160kcalCarbohydrates: 17gProtein: 3gFat: 9gSaturated Fat: 7gCholesterol: 8mgSodium: 548mgPotassium: 437mgFiber: 3gSugar: 5gVitamin A: 240IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 29mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 60mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 91mgVitamin B9 (Folate): 309µgIron: 1mgMagnesium: 20mgPhosphorus: 93mgZinc: 1mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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8 Comments

  1. Being married to a Malayalee (and not being one myself) I always wanted to try making Kalan for the Onam meal. Today I tried your recipe and it turned out so well that the whole family relished it. Thanks for your recipes. I love the way you present your recipes and they are always very clear and easy to follow. Have made several items from your list and look forward to trying even more.

    1. Thanks a lot Kavita for sharing the experience and the feedback. Glad that you like the presentation of the recipes. Happy Onam festival to you.

  2. Tried today, excellent receipe. Just wanted to know how fine the Coconut has to be churned in the mixer. My stuff turned out to be a bit coarse.

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

    1. 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.