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# Kalan Recipe
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| **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
firstly, in a large kadai take 1 raw plantain and 1 cup suran.
add 1 chilli, few curry leaves, ½ tsp turmeric, ¼ tsp chilli powder, ¾ tsp pepper.
additionally, add 2 cup water and boil for 10 minutes.
once the plantain and suran are half cooked add ½ tsp methi powder and 1 tsp salt.
cover and boil for 5 minutes or until the vegetables are cooked completely.
now prepare the masala paste by taking 1 cup coconut, 1 chilli and 1 tsp cumin in a blender.
add ½ cup water and blend to smooth paste.
transfer the prepared coconut masala paste and mix well.
boil for 5 minutes or until the raw smell from coconut disappears.
turn off the flame and add 1 cup whisked curd.
mix well until the curry turns smooth and silky consistency.
further, prepare the tempering by heating ½ tbsp coconut oil.
once the oil is hot, add ½ tsp mustard, ¼ tsp methi, 1 dried red chilli and few curry leaves.
splutter the tempering and pour over kalan.
finally, enjoy **kalan** with hot steamed rice.
## 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.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/kerala-sadya-kalan-recipe-kurukku-kalan/](https://hebbarskitchen.com/kerala-sadya-kalan-recipe-kurukku-kalan/)
