How to make Kalan -

Mixed vegetables in a yogurt and coconut curry

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yam (सूरन), Raw Banana (कच्चा केला)

Cuisine : Kerala

Course : Main Course Vegetarian

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For more recipes related to Kalan checkout Undhiyo, Suran Aloo Subzi, Eriseri, Suran Kuttu . You can also find more Main Course Vegetarian recipes like Eggplant Roll Amras Ke Aloo Honeyed Sichuan Paneer With Sesame Mathanga Erissery

Kalan

Kalan Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kalan Recipe

  • Yam 300 grams

  • Raw Banana 2

  • Bottle gourd (lauki/doodhi) 200 grams

  • Coconut scraped 1 cup

  • Green chillies 4

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Yogurt 2 cups

  • Curry leaves 10-12

  • Coconut oil 2 tablespoons

  • Mustard seeds 1 to serve

  • Dried red chillies broken 2

Method

Step 1

Peel and cut the yam, raw bananas and bottle gourd into medium sized fingers. Grind the coconut with green chillies to a smooth paste. Boil one cup of water in a deep pan with little salt and turmeric powder.

Step 2

Add the vegetables and simmer till half cooked. Add the whisked yogurt and stir well. Bring to a boil and continue simmering. With a flat perforated spoon keep skimming the cream layer from the top and reserve.

Step 3

Continue doing this till only the whey is left in the curry. Add the curry leaves and salt to taste and cook till the liquid reduces by half. Mix the coconut-chilli paste with the skimmed cream and add to the vegetables.

Step 4

Cook for a couple of minutes and remove from heat. Heat the coconut oil in a pan, add the mustard seeds. When they splutter add the red chillies and add this tempering to the curry. Cover immediately to trap the aroma. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.