Kerala Kalan
A classic Kerala Sadya dish featuring tender yam and raw plantain in a thick, tangy yogurt and coconut gravy. This traditional curry is a beautiful balance of sour, spicy, and savory flavors.
For 4 servings
7 steps. 30 minutes total.
- 1
Step 1
- a.Cook the Vegetables
- b.In a heavy-bottomed pot or a traditional earthen pot (manchatti), combine the cubed yam, plantain, turmeric powder, red chili powder, and salt.
- c.Pour in 1.5 cups of water, stir well, and bring to a boil over medium-high heat.
- d.Once boiling, reduce the heat to medium, cover the pot, and cook for 15-20 minutes until the vegetables are soft and fork-tender.
- 2
Step 2
- a.Prepare the Coconut Paste
- b.While the vegetables cook, place the grated coconut, green chilies, and cumin seeds into a blender or grinder.
- c.Add 3-4 tablespoons of water and grind to a very smooth, fine paste. Set aside.
- 3
Step 3
- a.Combine Paste and Vegetables
- b.Once the vegetables are cooked, add the ground coconut paste to the pot.
- c.Stir gently to combine and cook on low-medium heat for 5-7 minutes, stirring occasionally.
- d.Continue cooking until the raw aroma of the coconut disappears and the gravy has thickened considerably.
- 4
Step 4
- a.Incorporate the Yogurt
- b.Reduce the heat to the absolute lowest setting. This step is crucial to prevent curdling.
- c.Pour the whisked sour yogurt into the pot.
- d.Stir continuously and gently for 2-3 minutes until the yogurt is fully incorporated and the curry is heated through. Do not let it bubble or boil.
- 5
Step 5
- a.Add Final Seasonings
- b.Turn off the heat completely. Stir in the coarsely crushed black pepper and the roasted fenugreek powder.
- c.Mix well to distribute the spices evenly, then cover the pot.
- 6
Step 6
- a.Prepare the Tempering (Tadka)
- b.In a small pan (tadka pan), heat the coconut oil over medium heat.
- c.Add the mustard seeds and wait for them to splutter completely.
- d.Add the broken dried red chilies and curry leaves. Sauté for 30 seconds until the leaves are crisp and the chilies have darkened slightly.
- 7
Step 7
- a.Finish and Rest the Kalan
- b.Immediately pour the hot tempering over the prepared Kalan.
- c.Cover the pot at once to trap the aromas. Let the Kalan rest for at least 15-20 minutes for the flavors to meld beautifully.
- d.Serve warm with steamed rice as part of a traditional Kerala meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic tangy Kalan, use well-soured yogurt. If your yogurt is fresh, leave it at room temperature for 4-5 hours to sour naturally.
- 2The most critical step is adding the yogurt. Always do this on the lowest possible heat and stir constantly to prevent the curry from splitting.
- 3For the creamiest gravy, ensure your coconut paste is ground to be exceptionally smooth.
- 4Using a traditional earthen pot (manchatti) is highly recommended as it imparts a unique, earthy flavor to the dish.
- 5Kalan thickens significantly as it cools. If it becomes too thick upon reheating, you can loosen it with a splash of warm water.
- 6The flavors of Kalan deepen and improve overnight, making it an excellent dish to prepare a day in advance.
Adapt it for your goals.
Vegetable Variation
You can make this dish with only yam (Chena Kalan) or only plantain (Kaya Kalan). Ash gourd (Kumbalanga) is another traditional vegetable used for Kalan.
Sweeter Version (Kurukku Kalan)Sweeter Version (Kurukku Kalan)
For a sweeter, thicker version, use less sour yogurt and add a small piece of jaggery (about 1 tsp) while cooking the vegetables. This version is often served in Travancore region temples.
Adjust Spice LevelAdjust Spice Level
For a spicier curry, increase the amount of coarsely crushed black pepper or add an extra green chili. For a milder taste, reduce the black pepper.
Why this is on our healthy list.
Promotes Gut Health
The use of fermented sour curd makes Kalan a great source of natural probiotics, which are beneficial bacteria that support a healthy digestive system and improve overall gut health.
Rich in Dietary Fiber
Elephant foot yam and raw plantain are excellent sources of dietary fiber. Fiber aids in smooth digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with weight management.
Provides Healthy Fats
Coconut and unrefined coconut oil contain medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested by the body and serves as a quick source of energy.
Frequently asked questions
One serving of Kerala Kalan contains approximately 340-360 calories. This is an estimate and can vary based on the specific ingredients used, such as the fat content of the yogurt and coconut.