Kalan is a traditional Kerala dish of Banana and Yam cooked in a coconut flavoured yogurt gravy. This mellow dish is a must-have for Onam Sadya and a particular favourite of mine.
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 raw banana and elephant yam curry cooked in a yogurt gravy flavoured with a coconut-cumin-green chilli paste. In addition, this dish uses both pepper powder and fenugreek powder that provide a bit of heat and a hint of bitterness.
Onam Sadya Recipes
Here are some other recipes that are a part of Onam Sadya:
- Pal Payasam in a Pressure Cooker: Pink, Creamy and Decadent
- Elaneer Payasam | Tender Coconut Kheer (3 Variations)
- Mathanga Erissery | Pumpkin and Black-Eyed Peas in Coconut Gravy
- Olan | Ash Gourd & Pumpkin in Coconut Milk
- Kerala Parippu Curry (With Whole Green Moong)
How to Make Kalan for Onam Sadya
- Making the Fenugreek Powder
- Dry roast 1/4 tsp fenugreek seeds till they start to change colour.
- After the roasted seeds cool, grind them to a fine powder. Set aside.
- Dry roast 1/4 tsp fenugreek seeds till they start to change colour.
- Making the Coconut Paste
- Grind 1/3 cup grated coconut, 2 green chillies, 1/2 tsp cumin seeds and 2 tbsp yogurt to a fine paste.
- Grind 1/3 cup grated coconut, 2 green chillies, 1/2 tsp cumin seeds and 2 tbsp yogurt to a fine paste.
- Making the Kalan
- In a vessel, boil 2 cups of water.
- When the water starts to boil, turn the heat to low.
- Grease your palms with a little oil. This prevents the gum in the banana peel from sticking to your fingers and blackening them.
- Peel and cut the raw banana into 1/2″ cubes, and add to the boiling water.
- Next, peel and cut the yam into 1/2″ cubes, and add to the boiling water.
- Add 1/2 tsp pepper and 1/2 tsp turmeric to the water and vegetables, and mix well.
- Over medium heat, boil the vegetables till they are cooked and the water is almost evapourated.
- Turn the heat to low.
- Add the coconut-chilli-cumin paste, and mix well.
- Beat 3/4 cup yoghurt till it is smooth.
- Add salt and beaten yogurt to the cooked vegetables, and mix well.
- Over medium heat, cook the mixture for about 5 to 7 minutes.
- Turn off the heat.
- Now, add the fenugreek powder and mix well.
- Adding the Tempering
- In a ladle, heat 1 tsp coconut oil.
- Add 1/2 tsp mustard seeds and wait till they splutter.
- Add 2 split red chillies and some curry leaves.
- Stir-fry for a few seconds.
- Pour the tempering over the Kalan.
- Serving Suggestions
- Serve the Kalan with steamed rice (Matta Rice preferred) and Papad.
Recipe for Kalan: Kerala Yam and Banana in Yogurt Gravy
Kalan: Raw Banana and Yam in Sour Yogurt (Onam Sadya)
Kalan is a traditional Kerala dish of vegetables such as yam and banana cooked in a gravy of sour yogurt spiced with a coconut-cumin-green chilli paste. The roasted fenugreek and pepper powder add a lovely depth of flavour to this dish that is an essential part of the traditional Sadya.
Equipment
- Heavy Bottomed Vessel
- Chopping Board
- Knife
- Grinder
- Small pan
Ingredients
Vegetables
- 1 Raw Banana
- 150 gms Yam
For the Coconut Paste
- 1/2 tsp Cumin Seeds
- 1/2 Cup Grated Coconut
- 2 Green Chillies
For Tempering
- 2 Dried Red Chillies
- 1 tsp Coconut Oil
- A Few Curry Leaves
Other Ingredients
- 1 Cups Sour Curd or Yoghurt
- 1/4 tsp Turmeric
- 1/2 tsp Black Pepper Powder
- 1/3 tsp Fenugreek Seeds
- Salt to Taste
Instructions
Making the Fenugreek Powder
- Dry roast 1/3 tsp fenugreek seeds till they start to change colour.
- Grind the fenugreek seeds into a fine powder. Set aside.
Making the Coconut Paste
- Using a little yogurt, grind 1/2 cup grated coconut, 2 green chillies, and 1/2 tsp cumin seeds to a fine paste.
Making the Kalan
- In a vessel, boil 2 cups of water.
- When the water starts to boil, turn the heat to low.
- Grease your palms with a little oil. This prevents the gum in the banana peel from sticking to your fingers and blackening them.
- Peel and cut the raw banana into 1/2″ cubes, and add to the boiling water.
- Peel and cut the yam into 1/2″ cubes, and add to the boiling water.
- Add 1/2 tsp pepper and ¼ tsp turmeric to the water and vegetables.
- Over medium heat, boil the vegetables till they are cooked and the water is almost evapourated.
- Turn the heat to low.
- Beat the yoghurt till it is smooth.
- Add salt and beaten yogurt to the cooked vegetables, and mix well.
- Over medium heat, cook the mixture for about 5 to 7 minutes.
- Add the coconut-chilli-cumin paste, and mix well.
- Turn off the heat.
- Now, add the fenugreek powder and mix well.
Adding the Tempering
- In a ladle, heat 1 tsp coconut oil.
- Add 1/2 tsp mustard seeds and wait till they splutter.
- Add 2 split red chillies and some curry leaves.
- Stir-fry for a few seconds.
- Pour the tempering over the Kalan.
Serving Suggestions
- Serve the Kalan with steamed rice (Matta Rice preferred) and Papad.
Nutrition
Calories: 201 kcalCarbohydrates: 36 gProtein: 5 gFat: 5 gSaturated Fat: 4 gPolyunsaturated Fat: 0.1 gMonounsaturated Fat: 0.3 gCholesterol: 1 mgSodium: 711 mgPotassium: 713 mgFiber: 5 gSugar: 7 gVitamin A: 157 IUVitamin C: 34 mgCalcium: 140 mgIron: 1 mg
I do hope you get to do a full Onam sadya some time. Kaalan looks lovely, Aruna!
Me too…. But it is ok. We often make avial, Pulissery, Puli Inji and the like. And I always have a stock of Guruvayoor Appalam. 🙂
Awesome! My hubby is a Mallu and I grew up in Kerala, so we make Onam sadya. It’s almost here now!!
You are just trying to make me jealous. 🙁 It is my guru’s housewarming on Sunday so hopefully there will be a wonderful Iyengar lunch to compensate. 🙂
One of the many kadhi recipes of India! My ambition is to try each of them. Pinned.
Absolutely. I have been told that this recipe with a slightly ripe nendraparam ( banana) is simply awesome. Do try Pulissery. That is more akin to kadhi. Kalan is almost cooked till it is like Dahi consistency.
Wow Aruna…I love the sound of this recipe! Saving it for sure…would love to try it!
Wow this looks delicious. Is the raw banana just a regular banana or some kind of plantain?
Love the cuisine. the aromatic coconut oil yummy.. great recipe
Sometimes, I think I cook Kerala food only for the flavour of coconut and coconut oil, Srividhya. 🙂
My fav recipe:-) you made me remember onam sadya I use to have in friend’s place.. I adore you Aruna, you are master in all cuisine
What a lovely thing to say, Vidya. 🙂 Thank you.
oh my i jsut love onam Sadya and this recipe of your is just making me drooool dear Aruna…will pin it up…thanx for sharing this….yummmmm
Kalan looks delicious Lovely recipe, while seasoning try to add little mustard too that is must
I saw mustard seeds in picture but not in the ingredients list. that is why I commented.