Kaalan

Kaalan which is also known as Moru Curry, Kallan or Kalan refers to a vegetarian dish from Kerala, India. It is also one of the traditional curry dishes in Kerala. Kaalan is a very traditional Malayali dish which makes use of yoghurt and coconut cream/milk with various fruits and vegetables and lots of spices, such as Cheena (Yam), Kaya/Vazhakka (Raw Plantain), Kumbalanga (Ash Gourd). Vella Mathanga (White Pumpkin and Vellarikka (Sambar Cucumber/Yellow Cucumber) can also be added if desired. Some of the spices used to make Kaalan, that makes it so delicious are chilis, Mustard seeds, Fenugeek seeds, Turmeric powder, Cumin, and Curry leaves. Kaalan has a very thick in consistency with very little gravy. It has to be stirred for a long time until the gravy from coconut milk and yoghurt thickens. Another variety of Kaalan is Mambazha Kaalan which makes use of Mangoes instead of yam and banana. Kaalan is always a part of the Onam Sadhya/Sadya, a feast in Kerala. Back home, we never used to make Kaalan. Instead, Pulisshery was made using Yogurt and Coconut. The main vegetables used for making Kaalan are Ash Gourd, Raw Plantain and Yam. You can also add Pumpkin and Cucumber. The main difference between Kaalan and Pulisshery is that Kalan is very thick in consistency with very little gravy. You need to stir Kaalan for a long time till the gravy thickens. If Kaalan is prepared properly, it doesn’t require refrigeration and will stay fresh upto one week. Whereas, for pullishery, you add curd and remove it from heat immediately and it is has lot of gravy. Semi Ripe Plantain diced -1 Elephant Yam/Suran (chena) diced – 1 cup Pepper powder – 1/2 tsp Ghee – 1/2 tsp(Optional) Lightly beaten curd(preferrably sour)-2 cups Turmeric Powder – 1/4 tsp Salt – to taste Oil- as needed For Grinding:- Jeera seeds – 1/2 tsp Grated coconut – 1 cup Green chillies – 5 Grind the above together to a very smooth paste. For popping:- Mustard Seeds – 1 tsp Curry leaves -a sprig Red Chillies Split- 3 Fenugreek powder – a pinch