Tuesday, September 6, 2011

Kalan/ Onasadhya





Two more days to go for Onam. Generally preparation for the Onam feast would start 2 to 3 days before the D day, like Frying Chips, making the pulinji.

 Kalan or Kurukku kalan is also one such item which can be prepared half way through and the final touches can be given on the day you want to consume it.  No sadhya is complete without Kalan. This is made by concentrating (kurukku) sour curds. Vegetables like Raw Banana and Yam (Chenai) are used to prepare this yummy dish.

My father used to love this. So Kalan was made very often in my house.  But with changing times this has become a rarity. So here is the recipe:

Serves:  4
What you’ll need:
1.       Raw Banana or Plantains – ½ cup
2.       Yam/Chenai – 1/2 cup
3.       Sour thick curd – 2 cups
4.       Freshly ground pepper – 1 tsp
5.       Turmeric powder – a big pinch
6.       Jaggery – a small piece
7.       Salt to taste

To Grind
1.       Scraped Fresh Coconut – 1 cup
2.       Green Chillies – 3 to 4 (Adjust spice according to taste)

For Seasoning
1.       Coconut oil – 1 tsp
2.       Mustard Seeds – ½ tsp
3.       Fenugreek Seeds – ¼ tsp
4.       Dried Red Chillies – 1 or 2
5.       Curry Leaves

Method

  1. Wash and peel the raw banana and yam. Dice them into 2” square pieces.
  2. Heat a heavy bottom Kadai, cook the raw bananas and yam pieces in just enough water with turmeric powder and pepper powder. (You could pressure cook it too).
  3. Whisk the sour curds well and dilute it with 1/2 cup of water add it to the cooked veggies. 
  4. Now let it cook in slow flame for about 25 to 30 minutes. Keep stirring once in a while. (Make sure that you use really sour curds, else the curds may start splitting.) The curds should reduce to almost ¼ of what you started with. At this stage you can switch off the flame and store in a vessel for further use. This will keep good for even about a month.
  5. If preparing for immediate use, then grind the coconut and green chillies to a fine paste using a tbsp or 2 of curd. Now add this paste to the concentrated curds and mix well. Add salt and a small piece of jaggery. Mix well.  Let it come to a boil then remove from flame. Do not boil for a long time.
  6. Heat a Kadai with oil, add mustard seeds, once they splutter add the fenugreek seeds and dried red chillies. Take care not to burn the fenugreek seeds. Pour over the Kalan. Garnish with curry leaves.
Yummy Kalan is ready to be served with some steaming hot white rice.




Note:
Since it is very concentrated, it is mixed in small quantities with rice and eaten.

Sending this to Kerala Kitchen hosted by Divya

37 comments:

Uma said...

Super. Thanks for the recipe. Yummy.

Cheers,
Uma

Prathima Rao said...

Delicious recipe dear...This version is new to me :))
Prathima Rao
Prats Corner

khushi said...

that is very interesting recipe!! Have never thought of using raw banana like this...lovely recipe kaveri
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Ramya said...

for us kaalan is watery and we call this one kurukku kaalan..loved the recipe...


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Premalatha Aravindhan said...

Wow this so delicious recipe,wanted to try it...luks yum.

Now Serving said...

kaveri, I am inviting myself over to your place for Onam :) kalan looks mouthwatering yum!!!

aipi said...

Very new recipe for me and I want to try n eat some right now :)
USMasala

julie said...

Reminds me that Onam has reached the door step..Looks superb !!

Kalpana Sareesh said...

wow so delicious..

Food Glorious Food! said...

Great pics and wonderful recipe! Thanks for sharing dear!

Crumpled Chillies said...

Looks yummy Kaveri.. but I wanted to ask you about the flavor that mixing sour curd and banana would give out! How is it? Just curious... :) :)

http://www.crumpledchillies.blogpsot.com

Neha said...

Lovely looking Kalan...

Swathi said...

Looks delicious. kuruku kalan is my hubby's favorite.

Vidhya said...

I made Kalan yesterday and I am planing to make Puliinji today.My recipe is a lot different than yours. Isn't it funny how each city in Kerala has a different version of the same thing. I would love to travel all over Kerala and try out the different versions one day.Lovely presentation and click.

Vimitha Anand said...

Delicious looking recipe. Thanks dear

Pushpa said...

Looks delicious..

Sobha Shyam said...

sadya without kalan is incomplete, this looks simple great..!!

Priya said...

Wat an authentic dish, sooo delicious and inviting..

sangee vijay said...

wow...this looks so inviting...drool worthy recipe...lovely clicks dear !!

Suja said...

Looks awesome dear..makes me drool

Kalyani's Platter said...

Delicious recipe ..... Happy onam in advance !!!! Glad to follow u ...

SouthIndianHome said...

Looks super delicious and yummy

Santosh Bangar said...

lovely thanks for sharing

Jay said...

completely new n very interesting dish..:P
Tasty Appetite

c n natarajan said...

Great recipe. It is very useful when curd got accumulated.

Ramya said...

Cute Triple Award waiting for you at my blog. Please collect :-)

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revathi said...

Yummy dish... very traditional:)
Reva

anthony stemke said...

Don't have access to yams and not sure what sour curd is (yoghurt?) but the dish as shown in the photo looks very good.

Prabhamani said...

Thanks for stopping in my space!!Interesting recipe..Pics r too gud :)

Chandrani Banerjee said...

Kalan looks delicious and yummy..

Suchi said...

looks yum! I always wanted to try this out and your dish is an inspiration :)

divya said...

looks fantastic.

SouthIndianHome said...

Nice authentic recipe.Looks delicious

Ria Samuel said...

This is quite interesting recipe to try out this onam.

Ranjanis Kitchen said...

So good the kalan looks...

sadyamaker said...

Hi Kaveri

What amount does this make? How much should I make for a 30 ppl ona sadya? Do reply.Thanks

Kaveri Venkatesh said...

Hi Sadyamaker,

If making this dish for a sadya with all other sadya items, then the said amount should easily serve 8 to 10 people. For 30 ppl I would say prepare Kalan using about 6 cups of thick curd.

A Very Happy Onam to you.

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