KALAN/ KATTI KALAN/ KURUKKU KALAN is a very famous Kerala recipe, that is part of every Sadhya meal served on a banana leaf. Every Sadhya meal has an array of dishes ranging from Parippu curry, Kerala Sambar, Olan, Eriserry, Avial, Thoran, Puli Inji and Kalan. Of this, Kalan is made with a combination of vegetables like green banana and yam along with sour buttermilk, freshly ground pepper corns and a fresh coconut paste.
Though may seem alike the pulissery, it is completely different in taste with its strong pepper flavors and sourness from the buttermilk. It is also much thicker in consistency making it a distinct one in the sadhya meal. If you love Kerala food just like us, then try this and you will instantly fall in love with this.
For other Kerala recipes, follow the links, Kerala Pathiri, Kerala Olan, Pineapple Pulissery, Parippu Curry
Ingredients
- To grind to a fine paste
- Tempering Ingredients
Instructions
- In a pan, add cubed green banana and yam. Make sure to cut them Ito uniform medium sized cubes. Add turmeric powder and boil them.
- Meanwhile, grind coconut, green chili and Jeera Seeds in a mixer jar. Add two teaspoons of curd and make them into a fine paste.
- While the vegetables are half- cooked, add half a cup of thin butter milk to it along with salt and freshly ground pepper.
- Now add in the coconut paste and cook for 3 - 4 mins until raw smell goes off and Kalan gets thickened.
- In a small pan, add coconut oil. Once it turns hot, add mustard seeds, red chili and curry leaves.
- Add in the tempering to the thickened Kalan. Serve it as a part of your sadhya meal.
Notes
- Traditionally, this Kalan is made with both green banana and yam. You can also make it with just one of them.
- I prefer to use freshly ground pepper in this recipe. The fresh smell and the strong flavor enhances the taste of the Kalan.
- Use sour curd/ butter milk to make Kalan which makes it unique from pulissery.