Taste It - Kaalan - A traditional Kerala delicay : Global Organisation for Pravasis Urakam (GOPUR)

Published On: Wednesday, May 16, 2012

Taste It - Kaalan - A traditional Kerala delicay

- 1 Raw banana ( Kerala Nendran Banana, if available)
6 cups of beaten thick curd, sufficiently sour to make  Kalan tasty
200 gms of Chena (Yam)
1 cup of Coconut
2 teaspoon full of Turmeric powder
1 tablespoon of Pepper powder
3-6 Red chillies
 2-3 Green chillies
1 tablespoon Mustard seeds
 ½ spoon of Cumin Seed
1 tablespoon Methi  (Fenugreek) seeds
 Few Curry leaves
Coconut oil, sufficient to season the mustard seeds
Salt to taste

  •  Wash and cut the vegetables into big pieces approximately 1-2" size. They should be thick. 
  • Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
  • Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep aside.
  •  In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.
  • When the water dries, add 1tablespoon of ghee
  •  Add the beaten sour curd to the cooked vegetables and continue to boil.
  • Stir occasionally and carefully that the vegetables does not get smashed in the process.
  • Continue this process until the gravy is thickened.
  • Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring gently and continuously.
  • When sufficiently thick gravy is formed, remove the vessel from flame.
  • Add sufficient salt to your taste.
  • Heat oil in a pan. When it smokes add the mustard seeds.
  • When the mustard splutters, add the red chillies broken into small pieces and curry leaves, sufficient small quantity to add flavour.
  • Season the gravy with the above and keep the container closed for some time for the seasoning to spread uniquely and spice up the taste.
 Kalan is best enjoyed with boiled rice. Since pepper and other spices are added in this preparation, Kalan or Kurukku Kaalan (thicker form) remain tastier and preserved for a few days. Hence it is a good preparation to carry along, if you are planning a long train journey to have it along with curd rice (thairu sadam) or even chappathi. 

Presented to us by:  Jaya Kannoli, assisted by Diya Nair Kannoli  (Gr 4 Student). Photography by Dinesh Kannoli

Prepare it, Taste it and revert to us with your comments.

Note: Recipes presented to you at www.gopur.in are as much possible, simple home-made and tested delicacies. The recipes that you submit will be your own, or made by someone else, in which case you must say who they are by and confirm that you have tried and tested it out. You may submit recipes taken from other recipes web sites, as long as you site the source. By submitting your recipes to us you grant us the right to publish your recipes.We may publish your recipe anywhere on our website. We may also change where it appears, including the category, at any time.Submitting your recipes to us does not entitle you to financial compensation of any kind. You will not receive compensation from us or the users of our web site.Photographs submitted along with recipes should be original and of high resolution quality.Recipes must be spell-checked and proof read for grammatical errors prior to submitting. Do not submit recipes filled with spelling errors and bad grammar. Submitting a recipe in no ways guarantees inclusion in our directory. We reserve the right to reject a recipe submission for any reason.We do monitor recipe submissions and we will reject content that doesn't meet this requirement.Thank you for your interest.

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