Chef.Foodie's picture

Feb. 25, 2011

Kalan, a Onam special dish from Kerala, is a spicy preparation made of curds, plantain and coconut. The dish is finished off with a flavorful tempering of mustard seeds, chillies and curry leaves. Kalan is a side dish and is served for sadhya, during the Onam celebrations.


Cooking bananas/Raw elephant yam 225 Gram
Chili powder 1 Teaspoon (Leveled)
Turmeric 1/2 Teaspoon
Salt To Taste
Coconut 100 Gram (About 1/2)
Peppercorns 4 (A Few)
Small red onion 5 Gram
Cumin 1 Pinch
Curds 225 Gram
For tempering
Oil 30 Milliliter
Fenugreek 1 Pinch
Mustard seeds 1 Pinch
Red chilies 3 , broken


1. Peel and slit bananas and then cut into 2.5 cm. (1") pieces.

2. Mix together bananas, chilli powder, half the turmeric, part of the salt and enough water to cook bananas fairly dry.

3. Grind together to a very fine paste, coconut, peppercorns, rest of turmeric and cumin.

4. When bananas are cooked, add ground ingredients, well beaten curds and more salt.

5. Simmer, stirring occasionally, till the mixture becomes quite thick (10 to 15 minutes).

6. Remove from fire. Add whole fresh curry leaves.

7. Heat oil. Add fenugreek, mustard seeds and broken red chillies. When seeds crackle, add curry leaves and sliced onion. When onion browns pour over and mix well.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 250Calories from Fat 157

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 137 mg5.71%

Total Carbohydrates 21 g7%

Dietary Fiber 4 g16%

Sugars 11 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet