KAALAN | KERALA SADYA RECIPE | ONAM RECIPES

Kaalan is a Keralite dish  made of yogurt, coconut and a vegetable like raw banana , pumkin ,yam etc It is very thick, which distinguishes it from a similar curry known as pulisheri, and sourer than avial. For the same reason, the kaalan can last longer when stored. It is served as part of the sadya, the traditional Kerala feast.

 

INGREDIENTS

• Raw Plantain/Banana /Pachakkaya : 1 medium sized 
  
• Yellow pumpkin 1/2 cut into square
• Thick Sour Yogurt  1/2 cup
• Turmeric Powder : 1 tsp
• Curry Leaves : a sprig
• Salt to taste

TO GRIND

• Grated Coconut : 1/2 cup
• Cumin Seeds : 1/2 tsp
• Green Chilies:  2 nos 

For Seasoning :

• Mustard Seeds : 1 tsp
• Whole Dry Red Chilies : 3
• Coconut Oil : 1 tsp
• Curry leaves : handful

METHOD

• Wash and cut the vegetables into square pieces.
• Grind the grated coconut,cumin seeds,green chilies with  yogurt to a thick paste and keep it aside.(Note: Do not add water while grinding.)
• Cook the vegetables in water with turmeric powder and salt
• Once the vegetables are cooked well 
• Add coconut paste  reduce the flame and allow to boil, stirring occasionally until the gravy is thickened
• In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown.
• Pour the seasoning to the kaalan and cover the dish for 10-15 mins. Let the flavor set.

Then serve with rice