Kalan

Kalan Recipe - Traditional Indian Dish with Yam, Yogurt, and Spices

Region / culture: India | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Kalan is a traditional Kerala dish that is made with yam and raw banana cooked in a yogurt and coconut gravy. This dish is a popular part of the Onam Sadhya, a traditional feast served during the festival of Onam in Kerala, India.

History

Kalan has been a part of Kerala cuisine for centuries and is believed to have originated in the royal kitchens of the region. It is a dish that is often served during special occasions and festivals, and is loved for its creamy texture and subtle flavors.

Ingredients

100 gm: yam, sliced into small pieces
0.5 litre: mashed yogurt (without water)
1 no: small raw banana
0.5 no: grated coconut
0.5 teaspoon: cumin seeds
1 teaspoon: pepper powder
1 cup: water
0.25 teaspoon: turmeric powder
0.5 teaspoon: fried and powdered fenugreek
3 no: green chillies (slit the edge)
3 teaspoons: ghee
2 no: dried chilli (split into 2)
1 teaspoon: mustard
1 teaspoon: ghee
1 sprig: curry leaves
salt to taste

How to prepare

Peel the skin off the plantain and slice it into small pieces.
Grind the coconut and cumin into a smooth paste without adding water. Set it aside.
Dissolve the pepper powder in 0.5 cup of water and strain it through a clean cloth. Cook the vegetables in this water.
Add the turmeric powder and salt. Stir well.
Once the water evaporates, add 1 tsp ghee. Pour in the yogurt and mix well. Reduce the heat.
When the yogurt boils and thickens, add the ground coconut mixture and fenugreek powder. Stir well.
Bring it to a boil and remove from heat. Season with mustard, dried chillies, and curry leaves.

Variations

You can add vegetables like carrots, beans, or pumpkin to the dish for added flavor and nutrition.
For a vegan version, you can use plant-based yogurt instead of dairy yogurt.
Adjust the spiciness of the dish by adding more or fewer green chillies.

Cooking Tips & Tricks

Make sure to cook the vegetables until they are tender but not mushy.

- Straining the pepper powder through a cloth helps to remove any impurities and ensures a smooth gravy.

- Be careful not to curdle the yogurt when adding it to the dish. Stir constantly and cook over low heat to prevent this from happening.

Serving Suggestions

Kalan is traditionally served as part of a Kerala Sadhya, along with other dishes like rice, sambar, and avial. It can also be enjoyed on its own with some steamed rice or chapati.

Cooking Techniques

Cooking the vegetables in the pepper-infused water helps to enhance the flavor of the dish.

- Be sure to stir constantly when adding the yogurt to prevent it from curdling.

Ingredient Substitutions

If you can't find yam, you can use potatoes or sweet potatoes as a substitute.

- Instead of raw banana, you can use plantains or any other starchy vegetable.

Make Ahead Tips

Kalan can be made ahead of time and stored in the refrigerator for up to 2-3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Kalan in a traditional Kerala-style banana leaf for an authentic touch. Garnish with fresh curry leaves and a drizzle of ghee for added flavor.

Pairing Recommendations

Kalan pairs well with steamed rice, chapati, or appam. It also goes well with other Kerala dishes like avial, sambar, and thoran.

Storage and Reheating Instructions

Store any leftover Kalan in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

A serving of Kalan typically contains around 150-200 calories, depending on the portion size and ingredients used.

Carbohydrates

Kalan is a carb-rich dish due to the yam and raw banana used in the recipe. Carbohydrates provide energy to the body and are essential for overall health.

Fats

The fats in Kalan come from the coconut and ghee used in the recipe. While fats are often demonized, they are an important part of a balanced diet and provide essential nutrients to the body.

Proteins

There is a small amount of protein in Kalan from the yogurt and coconut used in the recipe. Protein is essential for muscle growth and repair, as well as overall health.

Vitamins and minerals

Kalan is rich in vitamins and minerals, particularly from the yam, raw banana, and coconut. These ingredients provide essential nutrients like vitamin C, potassium, and fiber.

Alergens

Kalan contains dairy (yogurt) and coconut, which may be allergens for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Kalan is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying meal that can be enjoyed as part of a healthy diet.

Summary

Kalan is a delicious and nutritious Kerala dish made with yam and raw banana cooked in a yogurt and coconut gravy. It is a popular part of the Onam Sadhya and is loved for its creamy texture and subtle flavors. Enjoy this dish as part of a traditional Kerala meal or on its own with some steamed rice.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Kalan. It was a hot summer day, and I was visiting my friend Maria in her small village in Kerala, India. Maria's mother was a fantastic cook, known throughout the village for her delicious meals. As soon as I walked into their home, the aroma of spices and coconut filled the air, making my mouth water.

Maria's mother greeted me with a warm smile and a hug, and then she ushered me into the kitchen where she was busy cooking up a storm. She was making Kalan, a traditional Kerala dish made with yogurt, coconut, and vegetables. I had never heard of it before, but just looking at the colorful array of ingredients on the kitchen counter piqued my interest.

As Maria's mother expertly chopped vegetables and mixed spices, she explained the process to me in detail. She told me that Kalan was a dish typically made during special occasions like weddings or festivals, and that each family had their own unique way of preparing it. She also shared with me the secret ingredient that made her Kalan stand out from the rest - freshly grated coconut.

I watched in awe as Maria's mother cooked the Kalan, adding the coconut paste and yogurt to the simmering vegetables, creating a rich and creamy sauce that coated every piece of vegetable. The aroma wafting from the pot was intoxicating, and I couldn't wait to try the finished dish.

When the Kalan was finally ready, Maria's mother served it to us on a banana leaf, along with steaming hot rice. The first bite was a revelation - the flavors were complex and layered, with a subtle tanginess from the yogurt and a hint of sweetness from the coconut. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I spent the rest of my visit in Kerala shadowing Maria's mother in the kitchen, jotting down notes and asking questions as she cooked. She patiently taught me each step of the process, from grinding the coconut to tempering the spices, and I soaked up every bit of knowledge like a sponge.

When it was time for me to leave Maria's village and return home, I packed my bags with a newfound appreciation for Kerala cuisine and a determination to recreate the flavors of Kalan in my own kitchen. I knew that I had stumbled upon a gem of a recipe, one that would become a staple in my own cooking repertoire.

Over the years, I have made Kalan countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all fallen in love with its unique blend of flavors. Each time I make it, I am transported back to that hot summer day in Maria's kitchen, watching in awe as her mother worked her magic.

I am grateful for the opportunity to learn this recipe from such a talented cook, and I cherish the memories of that day in Kerala. Kalan will always hold a special place in my heart, a reminder of the culinary adventures that have enriched my life. And I hope that one day, I can pass on this recipe to the next generation, so that they too can experience the joy of creating something truly special in the kitchen.