Kaalan
 A kaalan preparation | |
| Alternative names | Kurukku kalan |
|---|---|
| Type | Curry |
| Place of origin | India |
| Region or state | Kerala |
| Main ingredients | Yam or raw plantain, yoghurt, coconut, pepper |
Kaalan (Malayalam: കാളൻ [kaːɭan]) is a Keralite dish from South India, made from yoghurt, coconut and either raw plantain (nendra kaaya) or a tuber such as elephant-foot yam (chena). It is thick and sour, and is one of the dishes of the Kerala sadya, the traditional vegetarian feast.[1][2]
Preparation
[edit]The plantain or yam is diced and boiled with turmeric, pepper, green chillies and salt until soft. A paste of grated coconut, cumin and green chillies is stirred in, followed by sour curd, and the mixture is cooked down until it thickens.[1][3] The curd is added over low heat, and the dish is simmered rather than boiled, since boiling makes it curdle; it is stirred in one direction as it reduces.[3] A tempering of mustard seeds, fenugreek, dried red chillies and curry leaves fried in oil or ghee is stirred in at the end.[1] Pepper is the dominant flavour, set against the sourness of the curd.[3]
Characteristics and variations
[edit]Kaalan is much thicker than the related Kerala yoghurt curry pulissery and more sour than avial. Because so much of its liquid is cooked off, it keeps longer than a thinner curry and is often made in advance.[2] The well-reduced version prepared for the sadya is commonly called kurukku kalan, after its concentrated consistency, and is cooked in larger quantities.[4] Recipes vary across Kerala, and some cooks raise the level of pepper or chillies against the signature sour base.[4]
Serving
[edit]Kaalan is served as part of the sadya.[5] It is a standard dish at the feasts held for Onam and Vishu.[1][6]
See also
[edit]References
[edit]- 1 2 3 4 "Kaalan". Kerala Tourism. Department of Tourism, Government of Kerala. Retrieved 17 July 2026.
- 1 2 "Onam special: Here's what a traditional Onam sadhya consists of". The Indian Express. 13 September 2016. Retrieved 13 September 2016.
- 1 2 3 Mathew, K. M. (30 June 2018). "Kalan". OnManorama. Malayala Manorama. Retrieved 17 July 2026.
- 1 2 "Onam special kurukku kaalan". OnManorama. Malayala Manorama. 14 August 2021. Retrieved 17 July 2026.
- ↑ "How Kerala serves its grand Onasadya in style". OnManorama. Malayala Manorama. 28 August 2020. Retrieved 17 July 2026.
- ↑ Mathew, K. M. (13 April 2020). "Banana kurukku kaalan". OnManorama. Malayala Manorama. Retrieved 17 July 2026.
External links
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