Kalan

Kalan is a traditional Kerala curry made with raw banana and yam cooked in spiced yogurt and coconut gravy, finished with a flavorful tempering of curry leaves and mustard seeds.

Ingredients

1. 1 raw banana (Kerala nendran variety)
2. 200 gms chena (yam)
3. 6 cups thick, sour curds (beaten)
4. 1 cup grated coconut
5. 2 tsp turmeric powder
6. 1 tbsp pepper powder
7. Salt to taste
8. 2–3 dry red chillies
9. 2–3 green chillies
10. 1 tbsp mustard seeds
11. 1 tsp methi (fenugreek) seeds
12. Few curry leaves
13. Coconut oil (for tempering)

Instructions

1. Prepare the Vegetables

   • Wash and peel the raw banana and yam.
   • Cut them into 2-inch thick square pieces.
   • Set aside for cooking later.

2. Make the Coconut and Spice Pastes

   • Grind the grated coconut and cumin seeds together into a smooth paste without adding water. Keep aside.
   • Dry roast methi seeds in a drop of oil until golden brown.
   • Grind the roasted methi into a fine powder and set aside.
   • Mix pepper powder with ½ cup water, stir well, and strain it through a clean cloth. This pepper water will be used for cooking the vegetables.

3. Cook the Vegetables

   • Add the cut banana and yam pieces into a pan along with the strained pepper water.
   • Add turmeric powder and salt.
   • Cook until the vegetables turn soft and the water evaporates.
   • Add 1 tsp ghee at the end and mix gently.

4. Prepare the Yogurt Base

   • Beat the sour curds until smooth.
   • Add the curds to the cooked vegetables.
   • Boil gently, stirring occasionally, until the gravy starts to thicken.

5. Add the Coconut Mixture

   • Stir in the ground coconut-cumin paste and the powdered fenugreek seeds.
   • Continue cooking on low heat, stirring continuously, until the mixture comes to a gentle boil and thickens.
   • Remove from flame once it reaches a creamy consistency.

6. Prepare the Tempering (Tadka)

   • Heat coconut oil in a small pan.
   • When the oil starts smoking, add mustard seeds and let them splutter.
   • Add broken dry red chillies and curry leaves, and fry for a few seconds until aromatic.

7. Finish the Kalan

   • Pour the tempering over the prepared yogurt-coconut gravy.
   • Mix gently and cover for a minute to let the flavors infuse.
   • Serve hot with steamed rice for an authentic Kerala-style meal.