Kaalan
A tangy, thick sadya curry of yam or raw plantain in a sour yogurt-coconut base, spiked with fenugreek and finished with roasted coconut oil.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 190 kcal
Equipment
- •Heavy-bottomed pot
- •Mixie
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 10 g
- carbs
- 20 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 190 kcal
Instructions
- 1
Boil the yam cubes with turmeric, salt and slit green chillies until tender.
- 2
Grind the coconut with cumin seeds into a smooth paste.
- 3
Stir the coconut paste into the boiled yam. Simmer for 5 minutes.
- 4
Turn the heat down low. Stir in the whisked sour yogurt constantly so it does not split.
- 5
Sprinkle in the roasted fenugreek powder and mix well.
- 6
Heat the coconut oil in a small pan and sizzle the mustard seeds and curry leaves.
- 7
Pour this sizzling spiced oil over the curry and turn off the heat immediately.
Chef's tips
Turn the heat down before adding yogurt and never let it boil, or the curry will curdle. Roasted fenugreek powder gives kaalan its signature bitter-sour depth.
Ingredient substitutions
- yam → raw plantain
Storage
Refrigerate up to 1 day.
Reheating
Warm on very low flame while stirring gently.
Common mistakes to avoid
- •Boiling the curry after adding the yogurt.
Serving suggestions
Cooked Kaalan?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Kerala
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
