Warm, richly spiced, and built for a satisfying meal, kalan recipe | kerala sadya kalan recipe | kurukku kalan curry is a vegetarian kerala curry made with coconut, chilli, and cumin / jeera in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: kerala
Ingredients
for masala paste:
- 1 cup coconut (grated)
- 1 chilli
- 1 tsp cumin / jeera
- ½ cup water
other ingredients:
- 1 raw plantain / pachakkaya (cubed)
- 1 cup suran (cubed)
- 1 chilli (slit)
- few curry leaves
- ½ tsp turmeric
- ¼ tsp kashmiri red chilli powder
- ¾ tsp pepper (crushed)
- 2 cup water
- ½ tsp methi powder / fenugreek powder
- 1 tsp salt
- 1 cup curd / yogurt (whisked)
for tempering:
- ½ tbsp coconut oil
- ½ tsp mustard
- ¼ tsp methi / fenugreek
- 1 dried red chilli
- few curry leaves
Method
- firstly, in a large kadai take 1 raw plantain and 1 cup suran.
- add 1 chilli, few curry leaves, ½ tsp turmeric, ¼ tsp chilli powder, ¾ tsp pepper.
- additionally, add 2 cup water and boil for 10 minutes.
- once the plantain and suran are half cooked add ½ tsp methi powder and 1 tsp salt.
- cover and boil for 5 minutes or until the vegetables are cooked completely.
- transfer the prepared coconut masala paste and mix well.
- boil for 5 minutes or until the raw smell from coconut disappears.
- turn off the flame and add 1 cup whisked curd.
- mix well until the curry turns smooth and silky consistency.
- splutter the tempering and pour over kalan.
- finally, enjoy kalan with hot steamed rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
