Kerala kalan is also known as Kurukku kalan recipe. It is a delicious coconut yoghurt based vegetable curry. It is one of the staple recipes at Onam sadhya and other festive occasions in Kerala. The recipe is prepared using yam, raw banana, coconut, yoghurt and spices. This dish is spicy with a hint of tangy and has the earthiness taste of yam. This recipe is easy to make and will be sure to be a hit in your home.
Kalan Recipe
I finally managed to make this must make recipe on every onam table. I wanted to make olan too, but i will try to make it. Am rushing with time now, so just hurrying to post this. Check out my other Onam recipes in the mean time.
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About Kalan Recipe
Kalan is a delicious creamy side dish made with vegetables, curd, coconut and spices. Kalan dish is one of the staples in Onam Sadhya feast. I like yogurt and coconut based curries like pachadi, mor kuzhambu and puliserry. All of these recipes are unique and taste divine in every bite.
Kurukku kalan is a traditional Kerala dish made with raw banana, yam, curd and thickened with coconut chilli paste and tempered with spices. It is a delicious and tangy curry that is often served during Kerala’s Onam Sadhya. This kalan recipe goes very well with hot steamed rice or Kerala matta rice along with pachadi and appalam.
Traditionally, the nendhran raw banana variety is used in most of the Kerala recipes like thoran, chips, kootu and pachadi. I live in a place where I can easily access the nendran raw banana. Usually nendran raw bananas are larger, firmer and less in fiber than regular bananas. You can also use regular raw bananas if you don’t have nendran bananas.
If you love authentic Kerala flavours, then this kurukku kalan recipe will take you straight to the heart of Kerala!
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WHY THIS RECIPE WORKS
Simple and tasty : This recipe is so simple and has a blend of flavours like sweet, sour and spicy. It is so fresh and flavourful and is a great accompaniment for everyday meals or for special occasions like Onam Sadhya, Vishu ( Kerala new year ).
WHY I LOVE THIS RECIPE - I love this recipe for its simplicity and flavour of combination. It has the perfect flavours of spicy, sweet and sour taste. Once the vegetables are cooked, this kalan can be put together in no time. This kalan recipe is so special to me because I got this recipe from my Amma. She used to prepare this kalan and many other recipes like thoran, kootu, pachadi, payasam and served it in a banana leaf meal during Onam Sadhya, Vishu and Tamil new year. As Onam Sadhya is around the corner, give this recipe a try and hope you like it too!
Nutritious : Yam is a root vegetable and has a lot of nutrients like fibre, potassium and antioxidants. So it is great for controlling blood sugar and improves brain functionality.
Versatile : This recipe is so versatile and the flavours can be adjusted based on your preference. If you prefer a slightly bitter taste, add a pinch of roasted fenugreek powder towards the end of cooking. You can also adjust the chilli quantity based on your spice tolerance.
Ingredients
Yam / Chena kizhangu : Yam ( elephant foot yam ) is a root vegetable similar to potato and has a lot of health benefits. It is one of the ingredients used in most of the Kerala recipes like kootu, aviyal, thoran.
Raw plantain / Kerala banana : Use unripened nendran banana. This banana is firm, larger in size and has a distinct flavour. It is often used to make recipes like banana chips, thoran, aviyal.
Curd : Use fresh, thick and slightly sour curd for making kalan. Whisk the curd before adding it to the masala.
Spices : Traditionally kalan is served mild yellow in color. So I have used spice powder like turmeric powder, chilli powder for the color and spice.
Masala paste : To prepare a fresh aromatic masala paste, grind freshly grated coconut, cumin seeds, green chilli and whole pepper into a coarse paste.
Tempering : Coconut oil is a staple ingredient used in Kerala based dishes for tempering. For seasoning, temper the ingredients like mustard seeds, curry leaves, dry red chilli in coconut oil.
Salt : Salt is used to cook the yam and raw banana. And also it balances the overall flavour.
Hacks
If you're a beginner or cooking yam for the first time, then follow these simple hacks to prevent itchiness.
Oiling and soaking : Yam can irritate your hands, so apply some oil in between your palms before peeling and chopping. Cut the yam into pieces and soak them in tamarind water for 10 to 15 minutes. Then drain the water before cooking.
Chopping : Wash and peel the skin of the raw banana. Chop them into pieces. In a bowl, add some water and soak the raw banana before cooking as it tends to turn black immediately after chopping. Drain the water before boiling.
Boiling : Bring water to boil in a heavy bottomed pan, add the chopped yam and raw banana into it. Add some chilli powder, turmeric powder and salt to the water. Cover and cook the vegetables for 15 to 20 minutes. To check if the vegetables are completely cooked, pierce them with a fork or cut them with a knife. It should be smoothly cutted.
Kalan Recipe (Step by Step Pictures)
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| Take coconut, green chilli, cumin and pepper |
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| puree smoothly |
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| Take yam and raw plantain |
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| Take all your ingredients |
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| yam and plantain in a kadai |
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| cover with water |
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| add in some salt, chilli and turmeric powder |
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| mix well |
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| cover and cook |
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| now it is all cooked |
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| now evaporate the water |
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| add in coconut masala |
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| mix well |
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| add in well beaten curd |
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| add it in |
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| mix well |
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| heat oil for tempering |
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| add in tempering items |
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| pour that in |
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| mix well |
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| serve |
Expert Tips
- Add a splash of tamarind pulp or lemon juice while boiling the yam to avoid itchiness.
- Make sure the yam is completely cooked, because half cooked yam can cause itchiness in your throat.
- There should be no water left in the vegetables before adding the coconut chilli paste. Water should be completely evaporated.
- You can also strain the excess water using a strainer.
- The kalan may thicken over time, so adjust it by adding some water or coconut milk based on your preferred consistency.
- Avoid semi ripped bananas for making kalan.
- If you feel itchiness in your throat after having yam, drink some buttermilk or apply some ghee or coconut oil in the itching area.
Storage
The kalan stays good at room temperature for a day. If you want to store it in the refrigerator, transfer the kalan to an airtight container and it stays good in the fridge for 3 to 5 days.
Serving
Kalan is one of the staple and delicious dishes served in Onam Sadhya feast along with white rice or matta rice, pachadi, kootu, aviyal, pappadam and payasam or pradhaman.
FAQ
Q. What is the difference between olan and kalan ?
Both olan and kalan are the traditional recipes of Kerala and served in Onam Sadhya feast. Olan is a thin, sweet and mildly spiced curry prepared using ash gourd and black eyed peas. Whereas kalan is a thick, semi-gravy like consistency prepared using yam, raw banana, coconut, chillies and curd.
Q. Can I use frozen yam ?
Yes, you can use frozen if you don’t find fresh ones. But make sure to wash and clean the yam properly to remove dirt and avoid itchiness.
Q. Can I use other oil for tempering ?
Coconut oil tempering gives the authentic taste and flavour to the recipe. You can also use any other oil of your choice like sesame oil, vegetable oil, canola oil, but the taste and aroma will completely differ.
Q. How to avoid curdling after adding curd ?
First of all, whisk the curd to avoid lumps while cooking and also simmer the flame to low after adding curd. Just cook for a minute and turn off the stove.
Q. Can I steam the vegetables instead of boiling ?
Absolutely! Steaming is also a great option to cook the vegetables and it helps the vegetable to stay firm and hold the shape without turning mushy. Place the chopped vegetables in a steamer basket and cook for 10 to 15 minutes.
Variations
Aviyal : Mixed vegetable aviyal is a traditional recipe.
Raw banana kootu : Raw banana kootu is a traditional recipe in South India. It is a no onion no garlic recipe. It is prepared using raw banana with dal, spices, and coconut masala paste. It is a great accompaniment for rasam rice, sambar rice.
Yam fry : Yam fry is a spicy and crispy recipe. It is prepared by cooking the yam and then mixing it with spices, flour and salt. Then it is deep fried or shallow fried in oil. It is a great side dish for rasam rice, curd rice, sambar rice or it can be served as an evening snack.
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📖 Recipe Card
Kalan Recipe | Kerala Kurukku Kalan Recipe
Equipment
- Cooking pot
- Blender
Ingredients
- ½ cup Yam / Senai Kizhangu peeled and chopped
- ½ cup Raw Plantain peeled and chopped
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 cup Plain Yogurt (Curd)
- Salt to taste
- Water as needed
To Grind
- ½ cup Fresh Coconut grated
- 1 teaspoon Cumin Seeds
- 1 no Green Chillies
- ½ teaspoon Whole Black Pepper
For Tempering
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 2 sprig Curry leaves
- 1 no Dry Red Chilli broken into small pieces
Instructions
- Take all grinding ingredients in a blender and make it into smooth paste.
- Take chopped yam and plantain in a kadai. Add in chilli powder, turmeric powder and salt.
- Add in water, cover and cook till the veggies are done.
- If there is any water, evaporate it.
- Add in coconut masala and mix well. Cook for 2 mins.
- Add in beaten curd and mix well. Simmer for a min and turn off the heat.
- Heat oil for tempering, add in all the ingredients and let it splatter. Pour this over the curry and mix well.
- Serve.
Video
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.
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