Kaalan

A traditional Kerala dish made with yam and plantains

Kaalan is a traditional Kerala dish made primarily with yam and plantain cooked in a spiced yogurt sauce. It is a staple in the Onam sadhya, a festive meal served during the Onam festival in Kerala.

Ingredients

The main ingredients of Kaalan include:

• Yam (Chena)
• Plantain (Nendran)
• Yogurt
• Coconut
• Turmeric
• Chili powder
• Cumin
• Black pepper
• Curry leaves
• Mustard seeds
• Fenugreek
• Coconut oil

Preparation

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A serving of Kaalan, a traditional Kerala dish

The preparation of Kaalan involves several steps:

1. The yam and plantain are peeled and cut into small cubes.
2. These are then boiled with turmeric, chili powder, and salt until they are soft.
3. A paste is made from grated coconut, cumin, and green chilies, which is then added to the cooked vegetables.
4. The mixture is simmered until the raw smell of the coconut disappears.
5. Beaten yogurt is added, and the mixture is cooked on low heat, ensuring it does not curdle.
6. Finally, a tempering of mustard seeds, fenugreek, dried red chilies, and curry leaves in coconut oil is added to the dish.

Cultural significance

Kaalan is an integral part of the Onam sadhya, which is a grand vegetarian feast served on banana leaves. The dish is known for its tangy and spicy flavor, which complements the other dishes in the sadhya. It is also served during other festive occasions and family gatherings in Kerala.

Variations

While the traditional Kaalan uses yam and plantain, variations may include other vegetables such as pumpkin or ash gourd. Some recipes may also incorporate additional spices or adjust the level of heat according to personal preference.

Related pages

• Onam
• Kerala cuisine
• Sadhya
• Yogurt
• Coconut