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This thick and creamy curry, made from yogurt, coconut, and vegetables like raw banana and yam, holds a special place on the banana leaf spread.
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Kalan offers a unique combination of sourness from the yogurt, subtle sweetness from coconut, and a mild spiciness from black pepper.
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Each dish in Onam Sadhya has symbolic significance, and Kalan is associated with prosperity and good health. It has been a part of the feast for generations, representing Kerala's rich culinary heritage.
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-1 to 1.25 cups elephant foot yam -¼ teaspoon turmeric powder -½ to ¾ teaspoon crushed black pepper -¼ teaspoon salt -½ cup water -Salt -½ cup fresh, grated coconut -2 to 3 green chilies, chopped -½ teaspoon cumin seeds -¼ to ⅓ cup water
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-1 cup curd (sour-tasting yogurt) -¼ cup water -1 tablespoon coconut oil -½ teaspoon mustard seeds -¼ teaspoon fenugreek seeds -1 to 2 dried red chilies -10 to 12 curry leaves
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Cook chopped elephant foot yam with turmeric, black pepper, salt, and water until tender.
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Grind coconut, green chilies, and cumin seeds into a paste and whisk sour curd until smooth.
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Mix the coconut paste and beaten curd into the cooked yam, then add tempered mustard seeds, red chilies, curry leaves, and fenugreek seeds, and serve with steamed rice.
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When will you try making kalan curry?
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