Wednesday, May 24, 2006

Recipe: Kalan

Sometime ago, I had written up the recipe for Rasakalan. Kalan is a more popular version of the curd (yoghurt) based dish, which is a must for Onam and other big occasions. This is also called "Kurukku kalan" as it is prepared by thickening (kurukking) beaten curds by boiling.

Raw banana(the kerala nendran banana is the best if available)1 no.
Chena(jameen kand/karunaikizhangu/suvarne gadde)200gms.
Beaten, thick sour curds6 cups
Turmeric powder2 tsp.
Pepper powder1 tbsp.
Salt to taste
Coconut1 cup
Green chillies6 nos.
Curry leaves2 sprigs
Methi seeds1 tsp.
Mustard seeds1 tbsp.
Red chillies3 nos.
Oil for garnish(In Kerala, coconut oil is used for garnishing, which imparts a special flavour to the dish)


Wash and cut the vegetables into 2" square pieces. They should be thick. Cook the vegetables, in just enough water, adding turmeric powder, pepper powder and salt(this could done in a pressure cooker).

Transfer the cooked vegetables to a wide mouthed thick bottomed heavy pan, and add the beaten sour curds and boil, stirring occasionally, until the gravy is thickened to a semi solid consistency.Remove from stove. Add a sprig of curry leaves.

Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and add to the gravy.

Heat oil in a pan. When it smokes add, the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and add to the gravy.

(The Kurukku kalan is usually prepared up to this stage and stored . It will keep good upto 1 month even under room temperature. Whenever needed, ground coconut and green chillies is mixed and used.)

Grind the coconut and green chillies to a thick paste, adding curds, if necessary. Do not add water while grinding. Mix to the thickened gravy.

Enjoy with boiled rice or chappathi or Poori.

This is the kurukku kalan.

Update: Based on a comment left here, I've posted an addendum up top along with my other Onam related posts.


Anonymous said...

I tried making this kalan. but the curd started separting while boiling. How to fix this

Ammupatti said...

Use sour curd to prepare kalan. Beat the curd well with little water so that the curd is of homogenous consistency. The curd will not separate. Happy cooking.

neethu said...

I made Kalan using this receipe and it came out really really well. Thanks for the recipe :-)

Ammupatti said...

Hi Neethu

I am glad ur Kalan came out well. Enjoy!

Parvathy said...

Hi Ammu.. Today i did kalan for onam.. Man.. came out just like my mother used to make.. Cheers.. Looking forward for more of ur recipes :)

Nisha said...

How to make curd sour, as here in US, I get curd or buttermilk which is not as sour as we get in India..I made kaalan twice, and both the times, the curd got seperated...pls help me..

pinkpearl said...

@ nisha well simple, buy milk boil it. When it reaches room temperature add 3 to 4 table spoons of what you call yoghurt, without lumps and keep away till the curd is done... usually takes overnight...
BTW, i am going to try this kalan today, hope it to come out well.. Fingers crossed!