Kaalan | How to make Kaalan

By Sheena Omana Narayanan  |  21st Sep 2016  |  
5.0 from 1 review Rate It!
  • Kaalan, How to make Kaalan
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

56

1





About Kaalan Recipe

Kalan -Kaalan is the most popular traditional Kerala dish made of yogurt, coconut, and Nedrapazham(Kerala Banana). It is served as part of the sadya, the traditional Kerala feast. Many people prefer also Elephant yam(Chena) to make Kalan dish. But I Prefer little raw and ripe Plantain as these recipe of mine is like by many of my friends and family….

Kaalan, a deliciously finger licking recipe to treat your family and friends. This recipe of Kaalan by Sheena Omana Narayanan will definitely help you in its preparation. The Kaalan can be prepared within 15 minutes. The time taken for cooking Kaalan is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Kaalan step by step. The detailed explanation makes Kaalan so simple and easy that even beginners can try it out. The recipe for Kaalan can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kaalan from BetterButter.

Kaalan

Ingredients to make Kaalan

  • Plantain (Nedrapazham) Kerala banana 2 (Ripe)
  • yoghurt - 2 cups
  • turmeric powder 1/2 tsp
  • red chilli Powder - a pinch
  • Roasted fenugreek powder - 1/2 tsp
  • salt to taste
  • To Grind: Grated coconut - 1/2 cup
  • cumin seeds - 1/2 tsp
  • green chillies 4-5
  • For Seasoning: mustard seeds- 1 tsp
  • Whole dry chillies - 3
  • coconut oil as required
  • curry leaves - a sprig

How to make Kaalan

  1. Wash and cut the vegetables into square pieces (Bite size pieces).
  2. Keep the coconut puree ready. Grind grated coconut, cumin seeds, green chillies with a little yoghurt to a thick paste and keep it aside. (Do not add water, instead we are using yoghurt for grinding).
  3. Whisk yoghurt nicely avoiding any lumps and keep it ready.
  4. Now cook the plantain in water, add little turmeric and salt. (Please note - Your water proportion is just to cover your plantain.)
  5. Once plantain is cooked well and becomes soft you shall add ground paste and allow to cook for a minute.
  6. Add whisked yoghurt to cooked plantain ( Reduce the flame of your stove when adding yoghurt). Allow it to boil, stirring continuously until the gravy is thickened to a pouring consistency.
  7. For seasoning: Heat coconut oil, splutter mustard seeds, curry leaves and red chillies.
  8. Pour the seasoning to the Kalan and now you can add pinch of fenugreek powder and cover the dish for 10-15 minutes. Let the flavor set.
  9. Serve with rice along with some spicy mezhukkupuratti as this plaintain kalan has a little sweet flavor.

Reviews for Kaalan (1)

Annam Shri2 years ago

sounds nice
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