Kalan/Kurukku Kalan-Kerala Sadya Dish

Name: Kalan/Kurukku Kalan-Kerala Sadya Dish
Total time: 1800 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2-3 (medium, peeled and diced) Raw Bananas; 1 large diced Potato; 4-5 Shallots; 1/2 tsp Cumin seeds; 2-3 sliced Green Chillies; 1/4 tsp Turmeric powder; 1/4 tsp Red Chilli powder; 1/4 tsp Pepper powder; 1/2 tsp Salt; 7-8 Curry Leaves; 200 ml Water; 3-4 Shallots; 1/2 tsp Cumin Seeds; 1 Green Chilli; 8-10 Black Peppercorns; 100 gm fresh Coconut; 1/2 tsp roasted Fenugreek powder (to be added after the coconut paste); 1 cup thick Curd; 1 tbsp Coconut oil; 1 tsp Mustard seeds; 1/2 tsp Fenugreek seeds; 10 Curry Leaves; 2-3 sliced Shallots; 3-4 dry Red Chillies

ZMA @zesty5

#CA2025
#cookpadindia
#sadyadish
#newrecipe
Kalan or Kaalan is a traditional Kerala Sadya dish made during Onam. It's a great option for everyday meals too. The main important thing to remember here is that the Curd should be sour. It will enhance the flavour a lot. This tangy variation made with tubers like Yam and Raw Bananas or Plantain is a perfect accompaniment at the Sadya feast. The sour Curd adds to a perfect balance to the feast.

Yam wasn't available and handy, so I have used raw Bananas and Potatoes instead. This Curry stays good upto a week in the refrigerator. Do not reheat it. Just take it out and wait till it comes to the room temperature before serving. A super delicious, yet a flavourful and a healthy refreshing change to the routine curries and gravies. Kalan is definitely a bliss. Also known as Kurukku Kalan or Katti Kalan, this Sadya dish is mildly spiced and tangy. Let's get.
started then.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

5-6 servings

2-3(medium, peeled and diced) Raw Bananas
1large diced Potato
4-5Shallots
1/2 tspCumin seeds
2-3sliced Green Chillies
1/4 tspTurmeric powder
1/4 tspRed Chilli powder
1/4 tspPepper powder
1/2 tspSalt
7-8Curry Leaves
200 mlWater
For the Coconut paste -
3-4Shallots
1/2 tspCumin Seeds
1Green Chilli
8-10Black Peppercorns
100 gmfresh Coconut
1/2 tsproasted Fenugreek powder (to be added after the coconut paste)
1 cupthick Curd
For the tempering -
1 tbspCoconut oil
1 tspMustard seeds
1/2 tspFenugreek seeds
10Curry Leaves
2-3sliced Shallots
3-4dry Red Chillies

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Steps

25-30 minutes

1

Boil diced raw banana and potatoes with salt, turmeric and red chilli powders until soft.
2

Grind fresh coconut, shallots, cumin, peppercorns, green chilli and turmeric powder to a smooth paste.
3

Add the paste to the clay pot. Mix well and simmer for 4-5 minutes. Also don't forget to add half a teaspoon of roasted fenugreek powder.
4

Lower the heat, add thick curd and stir gently. Let it cook for a few more minutes until the consistency is thick. Do not reduce it too much, it tends to become thicker as it cools down. Adjust salt as well without fail.
5

Heat coconut oil, splutter mustard seeds, fenugreek seeds, curry leaves and dry red chillies.
6

Pour the tempering over the kalan and mix gently. Serve right away. Enjoy!

Tips

For a richer flavor, use freshly grated coconut and adjust the spice level according to your taste.

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ZMA @zesty5

on September 04, 2025 18:12

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.