Kaalan, a dish from the heart of Kerala, plays a vital role in any traditional feast, Sadya. Its rich flavors and comforting texture make it a perfect side dish with rice, especially when paired with thoran—a stir-fried vegetable dish. With the addition of papadum and pickles, you can create a meal that’s both satisfying and wholesome.
This dish typically features vegetables like raw banana and tubers such as yam or taro (chembu). The veges are cooked with a blend of ground coconut, spices, and thick sour yogurt. The sour yogurt not only infuses the dish with a unique tangy flavor but also extends its shelf life, making it an excellent option for meal prep. Kaalan often tastes even better the next day, which is why it’s usually prepared in advance for special occasions. When stored properly in the refrigerator, this dish can last up to a week, allowing this dish to be a perfect candidate for meal-prep.
For me, my mom undoubtedly makes the best version of this dish. So, whenever she visits, I always make sure to ask her to prepare a big pot of Kaalan. Then, I freeze it in batches, allowing me to savor it whenever I crave something made with her love. After all, there’s just something uniquely special about a dish cooked by mom, isn’t there?
Kaalan
Let's dive into how to cook Kaalan the way my mom does.
Ingredients
- 1 raw banana, peeled and diced
- 100 gms of yam (or taro)
- 1 cup water
- 1 teaspoon cracked black pepper
- 2 cups thick beaten yogurt
- 1 teaspoon turmeric powder
- Salt to taste
For the coconut paste:
- 1 packed cup grated coconut
- 1/2 teaspoon cumin seeds
- 3 green chilies (adjust according to spice level)
- 1/4 cup thick yogurt + 1-2 tbsp( if needed )
For tempering:
- 1 tablespoon melted coconut oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 2 dried red chilies
- 1 sprig curry leaves
- 1/8 teaspoon fenugreek powder
Instructions
- Cook the veges: In a pot, add the diced banana, yam, and 1 cup of water. Sprinkle in the cracked black pepper, cover, and cook until the vegetables are tender.
- Mix in yogurt: Stir in 2 cups of thick beaten yogurt, 1/2 tsp salt, and 1 tsp turmeric powder. Continue to cook until the mixture thickens, stirring occasionally.
- Prepare the coconut mixture: While the dish is cooking, grind 1 cup of grated coconut, 1 tsp cumin seeds, 3 green chilies, and 1/4 cup yogurt into a very fine paste. Add more yogurt or 1-2 tbsp of water as needed for grinding.
- Add the coconut paste: Add the coconut paste to the cooked vegetables and mix well. Let it cook for another 2 minutes. Check and adjust the salt to taste.
- Prepare tempering: n a separate pan, heat 1 tbsp melted coconut oil. Add 1/2 tsp mustard seeds and 1/4 tsp fenugreek seeds. Once the mustard seeds start to splutter, add 2 dried red chilies and 1 sprig of curry leaves. Cover to prevent splattering.
- Add the tempering: Pour this tempered oil over the Kaalan and mix in 1/8 tsp fenugreek powder.
- Rest and Serve: Cover the dish and let it sit for at least 1 hour before serving it with piping hot rice. For the best flavor, cook this dish a day in advance and let it rest overnight (no need to refrigerate for one night, but do refrigerate if storing longer).
Nutrition Information:
Serving Size: 100 gmsAmount Per Serving: Calories: 125Total Fat: 6gSodium: 200mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 3g
Variations of Kaalan
- Mampazha (Mango) Kaalan: A popular variation during Vishu when ripe mangoes are abundant.
- Pazham (Ripe Nendran Banana) Kaalan: Another favorite, especially among Keralites made with ripe Nendran bananas.
Try this authentic Kerala recipe and experience the flavors of a traditional feast in your home. Whether you make it for a special occasion or as part of your meal prep, Kaalan is sure to become a favorite. Don’t forget to share your cooking experience in the comments below! Also, if you make this dish, we’d love to see your creations! Share your photos on Instagram and tag us @Platefullofyumm