Kaalan

 Kaalan is a thick curry made with raw banana/yam, coconut, and yogurt, forming an essential part of Kerala’s Onam Sadya.

Historical Relevance
Kaalan evolved as a preservation dish—yogurt and coconut slow-cooked with vegetables ensure longer shelf life in hot Kerala climate. It represents balance between sourness and creaminess in Sadya meals.

1. Cooking Vegetables
   Ingredients:

• • 1 raw banana or yam
    

• ½ tsp turmeric, salt, water
  

Instructions:
Boil vegetables with turmeric and salt.

2. Making the Curry
   Ingredients:

• 1 cup yogurt

• ½ cup coconut paste (coconut + cumin + green chili)

• Curry leaves, black pepper

Instructions:
Mix paste with yogurt, add to boiled veggies, simmer till thick. Temper with curry leaves and mustard seeds.

Pro Tips
Ensure yogurt is sour and beaten well to prevent curdling.

Serving Suggestions
Served on banana leaf during Onam with rice.

Fun Fact
Kaalan is one of the few Sadya dishes that gets better as it ages, often eaten the next day for deeper flavor.