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
- Raw Banana – 1
- Yam – 150 gms
- Sour Curd or Yoghurt – 2 Cups
- Turmeric – 1/2 tsp
- Black Pepper – 1/2 tsp
- Fenugreek Seeds – 1/3 tsp
- Cumin Seeds – 1 tsp
- Grated Coconut – 1/2 Cup
- Green Chillies – 2 or 3
- Red Chillies – 2 or 3
- Coconut Oil – 1 tsp
- Curry Leaves – A Few
- Salt to Taste
Method
- Grind the black pepper into a fine powder. Set aside.
- Dry roast the fenugreek seeds till they start to change colour.
- Grind the fenugreek seeds into a fine powder. Set aside.
- Grind the coconut, green chillies, and cumin seeds to a fine paste.
- In a vessel, boil 2 cups of water.
- When the water starts to boil, turn the heat to low.
- Peel and cut the raw banana into 1/2″ cubes.
- Add to the boiling water.
- Peel and cut the yam into 1/2″ cubes.
- Add to the boiling water.
- Add the pepper water to the vegetables.
- Over medium heat, boil till the vegetables are cooked and the water is almost evapourated.
- Beat the yoghurt till it is smooth.
- Add salt, turmeric, and yoghurt to the cooked vegetables.
- Over medium heat, cook the mixture for about 5 to 7 minutes.
- Add the coconut-chilli-cumin paste.
- Mix well.
- Turn off the heat.
- Add the fenugreek powder.
- In a ladle, heat the coconut oil.
- Add mustard seeds and wait till they splutter.
- Add split red chillies and curry leaves.
- Stir-fry for 10 seconds.
- Pour over the kalan.
Anjana @ At The Corner Of Happy & Harried says
I do hope you get to do a full Onam sadya some time. Kaalan looks lovely, Aruna!
Aruna Panangipally says
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. 🙂
Anjana @ At The Corner Of Happy & Harried says
Awesome! My hubby is a Mallu and I grew up in Kerala, so we make Onam sadya. It’s almost here now!!
Aruna Panangipally says
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. 🙂
Aneela Mirchandani says
One of the many kadhi recipes of India! My ambition is to try each of them. Pinned.
Aruna Panangipally says
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.
Lori says
Wow Aruna…I love the sound of this recipe! Saving it for sure…would love to try it!
luckystaranise says
Wow this looks delicious. Is the raw banana just a regular banana or some kind of plantain?
srividhya says
Love the cuisine. the aromatic coconut oil yummy.. great recipe
Aruna Panangipally says
Sometimes, I think I cook Kerala food only for the flavour of coconut and coconut oil, Srividhya. 🙂
Traditionally Modern Food says
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
Aruna Panangipally says
What a lovely thing to say, Vidya. 🙂 Thank you.
Chitra Jagadish says
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
swathiiyers says
Kalan looks delicious Lovely recipe, while seasoning try to add little mustard too that is must
swathiiyers says
I saw mustard seeds in picture but not in the ingredients list. that is why I commented.