Saturday 14 April 2018

Kalan / Kaalan (Plantain cooked in Yogurt based Curry)

Kalan / Kaalan is a traditional and  easy to prepare yogurt based curry from Kerala cuisine.  Plantain and yam are the  preferred vegetables to prepare this curry; but here I have used only plantain.

This curry need to be semi thick in consistency to go well with rice.

All the yoghurt based kerala dishes are enjoyed by me and my husband; this is also one among them.  Try this; enjoy your  meal!

15 min
30 mins
Recipe for Kalan  / Kaalan 
Recipe type: Main course

Cuisine: Kerala
Serves: 4 to 5(approximately)


Plantain / Raw banana  - 1½ to 2 cups
Sour  curd - 2 cup
Turmeric powder - ¼ tsp
Salt - to taste

Pepper  powder - ¼ to ½ tsp
Fenugreek powder -  ¼ tsp (dry roast and grind)

To Grind:
Cumin seeds – ½ tsp
Coconut - 
¾ to 1 cup
Green chillies – 2 to 3

For seasoning:
Mustard seeds –½ tsp
Fenugreek seeds - ¼ tsp
Small onions / shallots - 4 to 5 (sliced)
Red chilly - 1
Curry leaves – 1 sprig
Coconut oil - 2 tsp


Grind the coconut, green chillies and cumin seeds into a fine paste by adding water; keep aside.

Wash, peel the raw banana; cut into bite sized cubes. 

Allow to cook in a pan along with water, turmeric powder and salt. Close the pan with the lid and allow to cook till it become soft. 

Once it is cooked add the grounded coconut paste. 

Mix well and allow to cook for 2 to 3 minutes.

Next add pepper powder; give it a mix.

Add the the beaten curd into the gravy and mix well, allow to cook for a minute in a medium flame. (Don't allow to boil)

At last add fenugreek powder and switch off the gas.

Heat oil in a pan, season it with mustard seeds, fenugreek seeds, sliced small onions red chilly and curry leaves. Once the mustard seeds crackles and onions becomes translucent  pour it over the gravy.

Mix well and Serve it with Rice.


Adjust the amount of pepper powder and green chilli according to your taste bud.

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