• Servings: 4-serving
  • Time: 30 mins
  • Difficulty: medium
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Kalan Recipe by Indu Mathew


  • Cuisine: kerala
  • Course: side dish
  • Cooking Time: 30 mins


2 cups curd
1/2   cup raw banana  (skinned and cubed)
¼ cup yam  (cubed)
sprig 1 curry leaves
¼ cup green chili  (slit open lengthwise) 
¼ teaspoon turmeric powder
¼ teaspoon red chili powder
1 teaspoon black pepper powder
½ cup About water
To taste, salt
½ coconut shredded
¼ teaspoon cumin seeds small
2 tablespoons coconut oil
3 dried red chilies
1 teaspoon mustard seeds
sprig 1 curry leaves
1 teaspoon fenugreek powder (Dry roasted and powdered)


  1. Grind ingredients labeled B to a smooth paste.
  2. Combine all ingredients labeled A, and pressure cook till the yam and banana are just cooked. One whistle would be enough. Open the cooker and boil off most of the water on a high heat because the Kalan should be thick.
  3. Beat curd in a mixi or processor. On a low heat, add curd to the pressure cooker. Keep stirring for a few minutes, taking care the curd does not curdle.
  4. Add the coconut paste to the kalan. Take off fire when it just starts boiling. Add more salt if required.
  5. For seasoning, fry all ingredients labeled C in hot coconut oil in a small pan. Add the seasoning to the kalan and mix well. When it has cooled down, add powdered fenugreek to it and mix well.

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