Meena's Taste Mantra

Kalan - A traditional festive Kerala Recipe

Kalan is yet another Kerala special cuisine. Amma loves this. she enjoys Kalan along with steamed rice and Papadams! A wonderful combination. The type of Kalan Amma makes is very traditional, just like how my Pershammai used to make. This Kalan is a bit thick and can last for atleast 2 weeks under refrigeration! Amma's Kalan is quite famous among family and friends who wish this is in stock when they visit us!

This is a festive dish which is a sure shot in occassions suach as Onam, Vishu and weddings!

Appa and I enjoy this but more we enjoy watching Amma relish this!

INGREDIENTS

150 gms Senai | Suran | Yam
1 ltr Curd, thick, whisked to smooth consistency
2 1/2 tsp Salt | To taste
2 tsp Red Chilli Powder
1 tsp Haldi | Turmeric Powder
1 1/2 tsp Kali Miri | Black Pepper Powder
For Masala Paste
3/4th Fresh Coconut, grated
4 Green Chillies
1/2 tsp Methi | Fenugreek Seeds, dry roasted
8 Kadhi Patta | Curry Leaves
For Tempering
1 tsp Oil
1 tsp Rai | Mustard Seeds
1/4 tsp Methi | Fenugreek Seeds
2 Sukhi Lal Mirch | Dried Red Chilli, broken to 3 pieces
2 sprig Kadhi Patta | Curry Leaves

METHOD

Preparing Masala Paste

Grind all the ingredients mentioned for Masala Paste without adding any water. Keep aside.

Crack open the Yam with the tip of the knife to 1 1/2" chunk, Wash well and drain.
In a thick bottomed kadhai, add the Yam pieces and add water just enough to cook the Yam. switch on the gas and place it on medium flame.
Add red chilli powder, haldi and black peepr powder. Mix well.
Once the Yam is almost done, add whisked curd and mix well.
Add salt and stir it. Stir occasionally.
When this gets to a thick gravy stage, switch off the gas.
Combine the Masala paste to the cooked Yam.
Prepare the tempering by heating oil and add rai, methi seeds, red chilli and curry leaves.
When rai crackles, pour the tempering on top of Kalan.
Mix well.
Transfer to a serving bowl.
Serve along with Steamed Rice and Papadams.

Kalan when refrigerated, can stay fresh for 2 weeks. Beyond that it is time to make a fresh batch at home! We enjoyed Kalan as part of Vishu Sadya.

We have used:

1. Everest Tikhalal Red Chilli Powder

2. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.