Kalan Kerala Style (Onam Special Dish)

Kalan Kerala Style (Onam Special Dish)

Kalan is one of the tastiest and important dish in Kerala sadhya. Its the main recipe in  Onam sadhya. Kalan is made in thick coconut- curd paste with some kerala nadan flavors. Kalan can be prepared using Mampazham (Sweet Mango), Nendra Pazham (long yellow banana), Chena (Yam/ Sooran), Vazhakka (Raw Banana) season wise. For Mampazha kalan  We normally  use Chandrakaran mango which is  small in size and sweet.

Today I have made this dish using Chena (Yam/ Sooran).

Kalan_Recipe

 

Ingredients

  • Chena (Sooran/ Yam) – 250 gms (cubicaly chopped)
  • Grated Coconut – 1 cup
  • Green Chilies – 5 nos
  • Jeera/ Cunmin seeds/ Jeeragam – 1tsp
  • Chili powder – 1 tsp
  • Turmeric powder -1/2 tsp
  • Curry leaves – 10 leaves
  • Curd/ Yogurt – 1 cup(thick yogurt)
  • Rai/ Kadaka/ Mustard seeds – 1/2tsp
  • Ulava/ Methi Seeds – 1/2tsp
  • Dry red chilies – 3nos
  • Salt to taste.
  • Coconut oil – 1tsp

Method:

  • Take a vessel. Add chena (Sooran/ Yam) with adequate water. Add 1/2 tsp chili powder, 1/2 tsp turmeric powder. Keep vessel in the pressure cooker. When 1st whistle comes, low the flame & cook for 20mins.
  • In the mixi jar, add the grated coconut, jeera seeds, 1/2 tsp chili powder, green chilies, 6 nos curry leaves. Now grind it.
  • Then add curd & once again grind it to a fine paste.
  • Take the cooked chena from the pressure cooker. Remove excess water from the cooked chena into a glass. Smash chena slightly.
  • Add the grinded coconut-curd paste & nicley mix. If you feel curry is too thick, add little extracted water to it. Don’t add plain water.
  • Keep it in a low flame. When bubbles start coming, switch off the flame.
  • Season the curry in coconut oil with rai,ulava,dry red chilies & curry leaves.
  • Kerala Style Kalan is ready.

Goes very well with Kerala kuthaari chor & white rice.

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2 Comments

  1. Ash-foodfashionparty says:

    Thanks for sharing the recipe, love Kerala food, looks so yummy.

  2. looks yummy.

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