Kya Baat Hai! Let’s Make Kalan – A Taste of Kerala in Your Kitchen!

Namaste and Aadab to all my lovely readers! Chef Curry Do’pyaza here, ready to whisk you away on another flavourful journey. Today, we’re travelling south to the beautiful state of Kerala to learn about a dish that’s as comforting as a warm hug: Kalan.

This creamy, dreamy curry is a staple in many Malayali homes, especially during Onam and Vishu, the vibrant harvest festivals. It’s also a regular feature at weddings (kalyanams, get it?) and other auspicious occasions. Kalan is more than just food; it’s a celebration of togetherness and good fortune.

A Little Trip Down Memory Lane

The history of Kalan is intertwined with the agricultural heart of Kerala. Made with readily available ingredients like yam, plantain, and coconut, it’s a testament to simple, wholesome cooking. It’s been passed down through generations, each family adding their own special touch to the recipe.

Get Ready to Cook!

Preparation Time: 20 minutes
Cooking Time: 35 minutes

What You Need (Ingredients List)

Chenna Kizhanghu (Yam): 250 grams, peeled and cubed
Ethakka (Plantain): 2 medium, peeled and cubed (slightly unripe ones work best!)
Thenga (Coconut): 1 cup, grated
Pachamulaku (Green Chillies): 2-3, slit lengthwise
Inji (Ginger): 1 inch piece, finely chopped
Karuveppila (Curry Leaves): 2 sprigs
Kadugu (Mustard Seeds): 1 teaspoon
Uzhunnu Paruppu (Urad Dal): 1 teaspoon
Vendaya (Fenugreek Seeds): 1/4 teaspoon
Manjal Podi (Turmeric Powder): 1/2 teaspoon
Jeerakam (Cumin Seeds): 1/2 teaspoon
Puliyin Sara (Tamarind Pulp): 1 tablespoon (soaked in 1/4 cup warm water, extract the pulp)
Velichenna (Coconut Oil): 2 tablespoons
Uppu (Salt): To taste

Let’s Get Cooking! (Step-by-Step Instructions)

Cook the Veggies: In a pot, combine the yam and plantain with enough water to cover them. Add turmeric powder and salt. Bring to a boil, then reduce the heat and simmer until the vegetables are tender but not mushy (about 15-20 minutes).
Grind the Coconut: In a blender, grind the grated coconut with cumin seeds and a little water to form a smooth paste.
Add the Magic: Pour the coconut paste into the pot with the cooked vegetables. Add the green chillies, ginger, and tamarind pulp. Mix well and simmer for another 5-7 minutes, stirring occasionally.
Tempering Time: Heat coconut oil in a small pan. Add mustard seeds. Once they splutter, add urad dal, fenugreek seeds, and curry leaves. Fry until the dal turns golden brown.
Pour and Serve: Pour the tempering over the Kalan. Mix well and simmer for a minute. Your delicious Kalan is ready to be served!

Chef Curry’s Top Tips for the Best Kalan

Use fresh ingredients: The fresher the ingredients, the better the taste!
Don’t overcook the vegetables: They should be tender, but still hold their shape.
Adjust the spice level: Add more or fewer green chillies depending on your preference.
Let it sit: Kalan tastes even better the next day as the flavours meld together.

Cooking Kalan Your Way

Gas Stove/Induction Stove: Follow the recipe as described above.
Pressure Cooker: You can pressure cook the yam and plantain for 2 whistles. Be careful not to overcook them. Release the pressure naturally before opening the cooker.
Slow Cooker/Crockpot: Combine all ingredients (except the tempering) in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the tempering before serving.

Nutritional Goodness

Kalan is packed with nutrients! Yam and plantain are good sources of carbohydrates and fiber. Coconut provides healthy fats, and the spices offer various health benefits.

Serving Suggestions

Kalan is traditionally served with steamed rice. It also tastes great with chapati or roti. You can also serve it as a side dish with other Kerala delicacies like Avial or Thoran.

Your Turn to Cook!

So, there you have it! A simple yet flavourful recipe for Kalan that you can easily make at home. I encourage you to try this recipe and share the joy of Kerala cuisine with your friends and family. Cooking is an act of love, so go ahead and spread the love with a delicious bowl of Kalan!