easy kalan recipe | kerala sadya kalan recipe | kurukku kalan curry
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.