Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Kalan

Traditional 5. Kalan recipe

🧺 Ingredients

• 1 raw plantain (150g), cubed
• 1 cup elephant yam (suran), cubed
• 1 cup grated fresh coconut
• 3/4 cup yogurt, whisked
• 1 tsp cumin seeds
• 3/4 tsp black pepper, crushed
• 1/2 tsp turmeric powder
• 1/4 tsp Kashmiri chili powder
• 1 tsp salt
• 1/2 tsp fenugreek powder

👩‍🍳 How to make Kalan

1. Boil vegetables (15 mins, medium-high heat): Add plantain and yam cubes to 2 cups water with turmeric. Cook until 70% tender. Visual: vegetables can be pierced but still have firmness.
2. Prepare coconut paste (2 mins, no heat): Grind grated coconut with cumin seeds, pepper to smooth paste. Add 1/4 cup water if needed for grinding.
3. Make yogurt mixture (1 min, no heat): Whisk yogurt, add fenugreek powder, salt, chili powder. Keep aside.
4. Combine (10 mins, medium heat): Add coconut paste to vegetables, stir well. Cook 3 minutes. Visual: raw coconut smell disappears.
5. Final step (5 mins, low heat): Reduce heat, slowly pour yogurt mixture, stirring constantly. Heat through but do NOT boil. Visual: smooth, silky texture forms.

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