Kalan – Onam Sadya Special

Kalan - Onam Sadya Special
Kalan – Onam Sadya Special

Onam, one of Kerala’s most important festivals, is just around the corner. It has always been my wish to cook  a full sadya (festive meal) on Onam but for assorted reasons it has not been possible. This year too, I will be away at a Gruhapravesham on Onam and so making the Onasadya (sadya made on Onam) takes a back seat. However, feasting on Onasadya will be on full-force.

One of the must-haves in Onasadya is Kalan; a buttermilk, raw banana and elephant yam based curry.

Do try other dishes from this Collection of Onam Sadya Recipes.

How to Make Kalan for Onam Sadya

Serves: 4

Time: 30 Minutes

Ingredients

  1. Raw Banana – 1
  2. Yam – 150 gms
  3. Sour Curd or Yoghurt – 2 Cups
  4. Turmeric – 1/2 tsp
  5. Black Pepper – 1/2 tsp
  6. Fenugreek Seeds – 1/3 tsp
  7. Cumin Seeds – 1 tsp
  8. Grated Coconut – 1/2 Cup
  9. Green Chillies – 2 or 3
  10. Red Chillies – 2 or 3
  11. Coconut Oil – 1 tsp
  12. Curry Leaves – A Few
  13. Salt to Taste

Method

  1. Grind the black pepper into a fine powder. Set aside.
  2. Dry roast the fenugreek seeds till they start to change colour.
  3. Grind the fenugreek seeds into a fine powder. Set aside.
  4. Grind the coconut, green chillies, and cumin seeds to a fine paste.
  5. In a vessel, boil 2 cups of water.
  6. When the water starts to boil, turn the heat to low.
  7. Peel and cut the raw banana into 1/2″ cubes.
  8. Add to the boiling water.
  9. Peel and cut the yam into 1/2″ cubes.
  10. Add to the boiling water.
  11. Add the pepper water to the vegetables.
  12. Over medium heat, boil till the vegetables are cooked and the water is almost evapourated.
  13. Beat the yoghurt till it is smooth.
  14. Add salt, turmeric, and yoghurt to the cooked vegetables.
  15. Over medium heat, cook the mixture for about 5 to 7 minutes.
  16. Add the coconut-chilli-cumin paste.
  17. Mix well.
  18. Turn off the heat.
  19. Add the fenugreek powder.
  20. In a ladle, heat the coconut oil.
  21. Add mustard seeds and wait till they splutter.
  22. Add split red chillies and curry leaves.
  23. Stir-fry for 10 seconds.
  24. Pour over the kalan.