Kalan Recipe is a part of Onam Sadya Menu , a traditional , popular and a must in sadya menu.Kalan is nothing but plaintain and yam cooked and added to a yogurt coconut based sauce which is a thick and creamy curry.As onam is there today, tried Kalan curry which is one of the dishes in Sadhya menu.

Time: 30 minutes


  • Raw green plantain – 1/4 cup chopped
  • Elephant yam – 1/4 cup chopped
  • Turmeric powder – 1/2 tsp
  • Chilly powder – 1/2 tsp
  • Pepper powder – 1/4 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Sour yoghurt – 2 cups
  • Fenugreek powder – 1/4 tsp (Dry roast 1/2 tsp of fenugreek and grind it to a fine powder)

To grind:

  • Grated coconut – 3/4 cup
  • Cumin seeds – 1/2 tsp
  • Green chilies – 1

To temper:

  • Coconut oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Dry red chilli – 1
  • Curry Leaves – a small sprig


  • Remove the skin of the veggies and chop it into bite sized pieces, Keep immersed in water and rinse it well.Cook the vegetables in required water with pepper,red chilli and
  • turmeric powder till soft and is slightly mushy. Drain water.
  • Grind the ingredients listed under ‘to grind’ to a semi fine paste.Transfer the cooked veggies to a pan and add the coconut paste along with spice powders,fenugreek powder
  • and required salt.
  • Saute until raw smell leaves.Beat curd and keep aside.Then finally add yogurt.
  • Keep stirring in between to avoid curdling. When it reaches a semi thick consistency switch off. Heat oil in a pan and temper the items under ‘to temper’, add it to the curry
  • and give a quick stir.
  • Serve with rice!

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