Kerala

Kalan

Name: Kalan
Total time: 45 min
Yield: 6 servings
Cuisine: Kerala
Ingredients: 1 cubed raw banana (green plantain); 1 cup cubed elephant foot yam; 1 1/2 cups sour curd (plain yogurt, natural yoghurt); 1 cup fresh grated coconut; 3 green chilli; 1 tsp black pepper; 1/2 tsp cumin seeds; 1/2 tsp turmeric (ground turmeric); 1 1/4 cups water; 1 tbsp coconut oil; 1 tsp ghee; 1/2 tsp mustard seeds; 1/2 tsp fenugreek seeds; 2 dried red chilli; 2 sprigs curry leaves; Salt, to taste

Raw banana and yam in thick, sour curd and coconut. Onam sadya's grown up dish.

45 minTime

4 gProtein each

mediumSpice

The sadya keeper2 chapters · 1 min read

Make it your way

Grandma's waySour curd, raw banana and yam, reduced thick.

The original

191kcalsame

4 gproteinsame

4 gfibresame

45minutessame

Kalan as served at a sadya.

Per serving, worked out from the ingredient table.

Ingredients

Raw banana (green plantain)1, cubed

Elephant foot yam1 cup, cubed

Curd (plain yogurt, natural yoghurt)1½ cups, sour

Fresh grated coconut1 cup

Green chilli3

Black pepper1 tsp

Cumin seeds½ tsp

Turmeric (ground turmeric)½ tsp

Water1¼ cups

Coconut oil1 tbsp

Ghee1 tsp

Mustard seeds½ tsp

Fenugreek seeds½ tsp

Dried red chilli2

Curry leaves2 sprigs

Saltto taste

Method

5 steps

1Cook raw banana and yam with turmeric, pepper and salt in water until soft and the water nearly dries.
2Grind coconut, green chillies and cumin to a fine paste.
3Add the beaten curd and cook on low, stirring, until it thickens and reduces.
4Add the coconut paste and simmer 3 minutes, stirring.
5Temper mustard, fenugreek, red chillies and curry leaves in coconut oil and ghee and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala

Kalan

Raw banana and yam in thick, sour curd and coconut. Onam sadya's grown up dish.

45 minTime

4 gProtein each

mediumSpice

The sadya keeper2 chapters · 1 min read

Make it your way

Grandma's waySour curd, raw banana and yam, reduced thick.

The original

191kcalsame

4 gproteinsame

4 gfibresame

45minutessame

Kalan as served at a sadya.

Per serving, worked out from the ingredient table.

Ingredients

Raw banana (green plantain)1, cubed

Elephant foot yam1 cup, cubed

Curd (plain yogurt, natural yoghurt)1½ cups, sour

Fresh grated coconut1 cup

Green chilli3

Black pepper1 tsp

Cumin seeds½ tsp

Turmeric (ground turmeric)½ tsp

Water1¼ cups

Coconut oil1 tbsp

Ghee1 tsp

Mustard seeds½ tsp

Fenugreek seeds½ tsp

Dried red chilli2

Curry leaves2 sprigs

Saltto taste

Method

5 steps

1Cook raw banana and yam with turmeric, pepper and salt in water until soft and the water nearly dries.
2Grind coconut, green chillies and cumin to a fine paste.
3Add the beaten curd and cook on low, stirring, until it thickens and reduces.
4Add the coconut paste and simmer 3 minutes, stirring.
5Temper mustard, fenugreek, red chillies and curry leaves in coconut oil and ghee and pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kalan

Make it your way

Ingredients

Method

Kalan

Make it your way

Ingredients

Method

Make it a meal