Kaalan, a beloved Kerala classic, is a side dish made with tender chunks of raw bananas and yams simmered in a coconut yogurt gravy. It is an integral part of festive feasts like Vishu and Onam Sadya. The flavors of the vegetables and coconut base, infused with cumin and pepper, with a tang of beaten yogurt, come together perfectly, making every bite deeply satisfying!
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Why will you love this?
- Hearty and Satisfying - The combination of yams and raw bananas makes this dish very filling and comforting like avial, and a perfect wholesome meal.
- Rich and Balanced Flavors - The coconut gravy infused with cumin and pepper, along with the slight tang of beaten yogurt, creates a mildly spiced yet deeply flavorful dish that's a treat for your taste buds. Beaten yogurt makes great curries, like the raw mango curry.
- Simple and Quick to Make - With minimal ingredients and an easy preparation method, this recipe comes together quickly, making it perfect for busy days. Some other simple and easy-to-make side dishes to go along are kumbalanga pachadi, beetroot pachadi, olan, and payar thoran, almost making it a sadya feast.
- Perfect Vegetarian Option - This dish is naturally vegetarian and a great choice for anyone looking for a delicious, meat-free addition to their meal.
What will you need?
- Plantain or Raw Bananas - Fresh, cut into chunks.
- Yam - Use frozen or fresh; it's easier to use the frozen version that is already cut into pieces.
- Spices - Black pepper, Red chili, Turmeric, Cumin, Dry Red Chilies, Mustard.
- Yogurt - Use slightly sour, whisk it well before using.
- Grated coconut - Use fresh or Frozen.
How to make Kaalan?
- Step 1: Add the yam and plantain chunks to a wok with the spices and salt, then cook covered with just a little water on medium heat.
- Step 2: The vegetables will be tender after 10 to 12 minutes. Keep checking from time to time.
- Step 3: Grind grated coconut, cumin, and pepper to a paste in a mixer jar.
- Step 4: Reduce the heat and add the ground paste to the cooked yams and raw bananas.
- Step 5: Mix well, simmer, and add curry leaves.
- Step 6: Whisk the yogurt and add it to the cooked vegetables, taking care not to curdle it.
- Step 7: Temper in coconut oil with mustard seeds, dry red chilies, and curry leaves until aromatic.
- Step 8: Transfer to a serving bowl and serve.
Useful Tips
- Prevent discoloration- Soak the cut plantain chunks in water if not using them immediately to keep them from turning dark.
- Save prep time- Frozen yams and grated coconut work great for this recipe as they're pre-cut and grated, which makes the cooking process quicker and easier.
- Avoid curdling - Lower the heat before adding the ground coconut paste and beaten yogurt. This ensures you get a smooth and creamy gravy.
- Don't skip the tempering. The final tempering in coconut oil adds depth and authentic flavor, making it an essential step for the best, authentic taste.
Recipe FAQs
How to prevent Kaalan from curdling?
Make sure to reduce the flame when adding the whisked yogurt to the cooked vegetables. You can also switch off the flame and add it after the kaalan is cooled.
What vegetables are used to make Kaalan?
Yams and Raw bananas are the ideal vegetables to be used. But you can use yellow pumpkins, ash gourd (white pumpkins), or cucumber.
What is the difference between Kaalan and Kurukku Kaalan?
Kurukku Kaalan is a little thicker in consistency, whereas the regular kaalan can be a little less thick.
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Kaalan
A side dish made with tender chunks of raw bananas and yams simmered in a coconut yogurt gravy.
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Servings: 15 people
Calories: 100kcal
Ingredients
- 2 plantains medium sized
- 2 cups yam frozen chunks thawed
- 1.5 cup coconut grated
- 1.5 cup yogurt whisked
- 1 tsp cumin
- 1 tsp black pepper
- 1 tbsp red chili powder Kashmiri
- ½ tsp turmeric
- 1 tsp salt to taste
- 1 stalk curry leaves
- 1 tsp mustard seeds
- 3-4 red chilies dry
Instructions
- Cook the yams and raw banana cut into chunks with red chili powder, turmeric, and salt, adding very little water, and cook them well.
- Grind grated coconut, cumin, and black pepper to a fine paste.
- Add the ground coconut paste to the cooked yams and plantains.
- Simmer for a while, then add curry leaves.
- Add beaten yogurt and mix well.
- Heat coconut oil and add mustard seeds; once they splutter, toss in the dry red chilies and curry leaves.
- Transfer to a serving dish and serve.
Video
Notes
- Prevent discoloration- Soak the cut plantain chunks in water if not using them immediately to keep them from turning dark.
- Save prep time- Frozen yams and grated coconut work great for this recipe as they're pre-cut and grated, which makes the cooking process quicker and easier.
- Avoid curdling - Lower the heat before adding the ground coconut paste and beaten yogurt. This ensures you get a smooth and creamy gravy.
- Don't skip the tempering. The final tempering in coconut oil adds depth and authentic flavor, so it's an essential step for the best and authentic taste.
Nutrition
Serving: 40g | Calories: 100kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 176mg | Potassium: 383mg | Fiber: 2g | Sugar: 6g | Vitamin A: 549IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 1mg
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Thank you for sharing this recipe
This worked exactly as written, thanks!
I was so delightfully surprised by this recipe. This was a great dish with delicious flavors!
I tried this and the flavors are so comforting, the coconut yogurt gravy with the spices is incredible. It tastes so rich and satisfying, I can see why it’s such a festive favorite.
The coconut yogurt sauce with yam and plantain was tangy, comforting, and absolutely delicious over rice!
This recipe is so clearly written it's easy to follow and turned out great!