Saturday, October 10, 2009

KAALAN കാളന്‍


KAALAN Enchanting curry from Kerala

If anyone can create magic using minimal number of spices and simple ingredients, it is Malayalis . Give a free run to a Palaghat Iyer and he or she will show how to prepare best dishes out of anything using very few spices. Aviyal or Kaalan come to any one as big and tasty surprise. Though these simple dishes do not tingle the mouth , they remain in your memory as wonderful food.I am posting my fav recipe of Kaalan here for you.

Magic Potion Called Kaalan


Closer View


Raw plantain 1 no.
Elephant Yam/suran (Amorphophallus) 350 gms
Curry leaves 1 sprig
Turmeric powder 1/2 tsp
Black pepper powder 1/2 tsp
Coconut oil 3 spoons
Red chillies 1 to 2 nos.
fenugreek seeds 1/2 tsp
Mustard seeds 1/2 tsp
Sour curd 2 cups
Salt to taste


Coconut 1/2 Grated
Green chillies 4 to 5 of medium hot variety
Cumin seeds 1 tsp


First prepare paste of coconut, cumin seeds and Green chillies. You can use an oriental blender to do this but in my opinion, if the paste is made using mortar and pastel. the taste is far far better. Make 1" cubes of elephant yam (suran) Raw Banana and pressure cook along with pepper powder, turmeric powder, salt and curry leaves. Take care not to over cook as yam has a tendency to get overcooked very fast. You can cook directly instead of Pressure cooking, in a pan. When done, add the ground paste of coconut and chilies along with curd and heat till it starts to simmer.

Temper it with fenugreek, mustard and red chilies heated in Coconut oil.Some orthodox cooks prefer to fry fenugreek seeds and powder them and add along with coconut paste. When mustard seeds start to crackle, pour over Kaalan and immediately cover the vessel. After a minute, heat Kaalan on a medium flame and bring to boil. Use water judiciously as Kaalan must not be watery like Kadhi

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