Kalan

Introduction
A thick, slightly sour yogurt-based curry with raw banana and yam, rich in coconut flavor and a must-have in Onam Sadya.

Ingredients

• 1 raw banana (cubed)

• 1 cup yam (cubed)

• 1 cup yogurt (thick, sour)

• ½ cup grated coconut

• 2 green chilies

• 1 tsp cumin seeds

• ½ tsp black pepper

• Salt to taste

• Curry leaves & mustard seeds for tempering

Instructions

1. 1. Cook banana and yam with turmeric and salt.

   2. Grind coconut, cumin, chilies, and pepper into a paste.

   3. Add paste to vegetables and cook well.

   4. Stir in yogurt and simmer till thick.

• Temper with mustard seeds and curry leaves in coconut oil.

Pro Tips

• • Use thick, sour curd for best taste.
    

• The curry should be thick, not watery.
  

Serving Suggestions
Perfect with steamed Kerala rice or as part of Sadya.

Fun Fact
Kalan is often cooked in large batches during Onam because it stays good for 2–3 days.