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
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