KALAN RECIPE

     Kalan is a traditional Kerala dish specially prepared for a Sadhya.  It is usually prepared with Raw Plantain preferably Nendhra Kaya or Elephant Foot Yam or Taro.  But when serving for a Sadhya Kalan is preferably not prepared with Taro.  The preparation of Kalan is quite similar to Moru Curry/Pulissery with the only difference that the dish is thick & dry, slightly sour & spicy and it is served as one of the side dishes and not as an ozhichu curry/koottaan.  It is even colloquially called as Kurukku Kalan or Katti Kalan as the dish is thick in consistency.
     Kalan is a slightly dry side dish usually prepared with Raw Plantain/Yam, Coconut paste and Yogurt/Curd.  This Curry has a combined taste of Sour and Spicy nature.  Raw Plantain/Yam pieces are cooked with a hint of Turmeric & Red Chilli Powder until soft and then laced with ground coconut paste, Curd/Yogurt and finally tempered with local spices undoubtedly in Coconut Oil.  This gives the Kalan a typical Nadan Ruchi. Freshly dry roasted & ground Fenugreek seeds add a wonderful aroma to this Kalan.
     It is an easy recipe which can be prepared with any type of Tuber root vegetable or Raw Plantain. Kalan though goes unnoticed in the long list of side dishes in a Sadhya it is sure to grab your taste buds with its wonderful combination of taste & flavours. Kalan is a slightly dry side dish compared to Avial or Moru Curry and thus it can last longer when stored.  And some regions of Kerala add few peppercorns in Kalan Recipe which distinguishes it from Pulissery/Moru Curry. Serve this Kalan Recipe with steamed rice or Kerala Matta Rice and a Curry for a complete lunch or serve it as one of the side dishes in the long list of Sadhya Items.

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Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low- Moderate 
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15 - 20 Minutes


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HOW TO COOK KALAN

INGREDIENTS :

To Cook Raw Plantain :

Raw Plantain(Nendhra Kaya) - 1 Cup
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Salt - To Taste

To Grind :

Coconut - 1/2 Cup
Green Chillies - 2 Nos.
Cumin Seeds - 1/2 Teaspoon
Peppercorns - 4-5 Nos.

For Seasoning :

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 1 Nos.
Curry Leaves - 2 Sprig

For Kalan Recipe:

Yoghurt/Curd - 1 -11/2 Cups
Fenugreek Seeds Powder - 1/4 Teaspoon
Jaggery - a Small Piece

METHOD :

• Dry Roast the Fenugreek Seeds on a very low flame until it splutters.
• Grind the dry roasted Fenugreek Seeds into a fine powder and keep it aside.
• Clean, peel and dice the Raw Plantain(Nendhra Kaya).
• Add Turmeric Powder, Red Chilli Powder and Salt to Taste to the Raw Plantain(Nendhra Kaya) pieces.
• Add 1/2 Cup of Water and cook until Raw Plantain(Nendhra Kaya) pieces turn soft.
• Grind the ingredients mentioned under 'To Grind' with some water into a fine & thick paste adding very little water while grinding.
• Add the ground Coconut paste to the cooked Raw Plantain(Nendhra Kaya) pieces and allow it to boil on a low flame until the raw flavour goes.
• Whisk the Curd/Yogurt and pour it into the Raw Plantain(Nendhra Kaya)-Coconut Mix.
• Add Jaggery to the Kalan and mix well.
• Lower the flame and cook for a few minutes, stirring occasionally.
• Let the Kalan become thick and let the Raw Plantain(Nendhra Kaya) pieces get well coated with the Coconut-Curd Mixture.
• Meanwhile, heat Coconut Oil in another pan.
• Splutter Mustard Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering to the Kalan and give a quick stir.
• Sprinkle powdered Fenugreek Seeds and mix well.
• Serve Kalan hot with steamed rice or Kerala Rose Matta Rice, or as one of the side dishes in the long list of Sadhya Items.

NOTES :

• I have used the Raw Plantain(Nendhra Kaya), in this Kalan recipe.
• Can also prepare Kalan with Elephant Foot Yam/Chena, Taro/Chembu. 
• Can also use a combination of both Raw Plantain and Yam in Kalan.
• Use slightly sour Yogurt/Curd for the recipe.
• Instead of adding powdered Fenugreek Seeds can also splutter whole fenugreek seeds along with Mustard seeds while tempering.
• Adjust the number of spices to suit your taste preference.
• Adding Peppercorns & Jaggery are purely optional.
• Kalan is a slightly thick dish.  Adjust the consistency to suit your preference.