Kalan Recipe

Time and servings

Prep time	10 min
Cook time	25 min
Total time	35 min
Serves	4 servings

​

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

​

Instructions

1. firstly, in a large kadai take 1 raw plantain and 1 cup suran.
2. add 1 chilli, few curry leaves, ½ tsp turmeric, ¼ tsp chilli powder, ¾ tsp pepper.
3. additionally, add 2 cup water and boil for 10 minutes.
4. once the plantain and suran are half cooked add ½ tsp methi powder and 1 tsp salt.
5. cover and boil for 5 minutes or until the vegetables are cooked completely.
6. transfer the prepared coconut masala paste and mix well.
7. boil for 5 minutes or until the raw smell from coconut disappears.
8. turn off the flame and add 1 cup whisked curd.
9. mix well until the curry turns smooth and silky consistency.
10. splutter the tempering and pour over kalan.
11. finally, enjoy kalan with hot steamed rice.

​

Step-by-step

​

Video

​

Notes

• firstly, the curry thickens once cooled, so adjust consistency as required.
• additionally, use sour curd as the tanginess is attained with the addition of curd.
• also, cook the suran and pachakkaya well before adding masala paste.
• finally, kalan recipe tastes great when prepared slightly spicy and thick.