Sooji Thalipeeth, also known as Rava Thalipeeth, is a delightful and versatile Indian flatbread from semolina (sooji or rava) herbs and spices you choose.
Kalan or Kaalan is a tangy curry from Kerala the curry base is made of yoghurt, coconut and spices. This vegetarian delicacy is a must-have as it is not only delicious but a portion of gluten-free soothing comfort food.
Kalan is especially popular for the Onam Sadya but you can enjoy it all year round. Made using Yam or Raw Plantain it is a gluten-free recipe.
My Kerala-style Vegetable Stew inspired this recipe. Kalan can be served with boiled rice, appams, or dosa. When serving a festive vegetarian no onion and no garlic meal I will like to pair it with kalan Hesar Bale Gajjari Kosambri, Cabbage Salad Indian Style, Satisfying Pineapple Rasam, Tomato Saar Recipe, Puliyodharai Recipe.
These are your ingredients for quantities please check the recipe card.
- Yam: I have used only yam also called elephant’ foot, suran or suran gaddi. You can use raw green plantains chopped.
- Kokum: Traditionally not used but I have used it to reduce itching that the yam can give.
- Spices and seasoning: I have used turmeric powder, fresh pepper powder, mustard seeds, cumin seeds, curry leaves, green chilli and salt.
- Grated coconut: Use freshly grated or frozen coconut no desiccated coconut, please.
- Yogurt: Traditionally sour curds are used. But I have used regular ones freshly made dahi mainly since I had used kokum.
- Oil: Traditionally coconut oil is used but you can use sunflower oil.
- Soak the yam in water in which one kokum petal is added. This helps dissolve the itchy crystals that Yam has.
- Drain and boil the yam with salt, pepper and turmeric till tender in a pan.
- Blend to a fine paste of coconut, green chillies and cumin seeds with water. Add to the veggies.
- Beat yogurt with water and add to the pan. Simmer gently on low heat and keep stirring. This is important else the yogurt may split.
- Add a tempering with mustard seeds and curry leaves to the pan.
- Serve hot. Enjoy Kalan curry with boiled rice, steamed rice, appams or soft chapatis.
I have used Kokum to reduce the itching you can get from yam. Use any sour agent like tamarind or lemon.
- Yam: use raw bananas as a substitute. Even a mixture of yam and plantains can be used.
- Kokum: with tamarind anything that is sour. Soak for some time before draining and using the yam.
- To increase the protein content I generally add black chickpeas.
- For a spicy version use more green chillies.
- Chutney bowl of the mixer
- Knife and board
- Since Kalan is a curry that uses fresh coconut use it within 3 days. You can store it in an airtight container in the refrigerator.
- The texture will thicken on storing add some water and reheat gently before serving.
- In case your yam is itchy use some tamarind or kokum. Curd will not be enough to cut the itch.
- If you are using tamarind or kokum use fresh curd or Indian yogurt. Homemade and fresh is best.
- For a milder-tasting Kalan add lesser yogurt and more for a tangy one. Taste and adjust to suit your tastes.
- You can also adjust the tanginess and the creamy texture of the curry. Add more freshly grated coconut. Only remember to grind it well.
- The yam cooks fast just check it between. In case the yam is cooked and there is more water cook it till the water evaporates or strain it. Vice versa if the yam is not cooked add some water.
- Your yam is cooked when you can through it easily with a knife.
- I have used fresh yam, you can use frozen ones too. Also, if you plan to use plantain, use the green raw ones not even semi-ripe ones. Peel and cut them and place them in a bowl of water as they darken if left exposed to air.
- This curry never fails to remind me of my mother's ash gourd kadhi. I am planning to use ash gourd or bottle gourd next time along with the yam. I can add some boiled kala chana to the gravy. It will increase the protein content.
- This curry needs to be simmered gently, especially after adding the yogurt. High heat may cause the curds to split especially since we are not adding any flour to stabilise the curds.
- You can adjust the thickness to suit your need by adding more water. Keep in mind the curry will thicken later as it cools.
Can I make Kalan vegan-friendly?
Yes, you can use dairy-free yogurt or more coconut in place of yogurt.
Is Kalan gluten-free?
Yes, Kalan is gluten-free.
Can Kalan be made in advance and reheated later?
You can store Kalan in the refrigerator for 3 days in an airtight container. It thickens so add some water and reheat gently on the stovetop or microwave before serving.
Can I adjust the spiciness level of Kalan?
Yes, increase or decrease the green chillies to suit your spice preferences. You can also consider adding more coconut or yogurt. It will also help balance the taste and heat.
Can I serve Kalan for festive occasions like Onam Sadhya?
Kalan is a dish that is perfect for Onam Sadhya, of Kerala.
What should I serve Kalan with?
Pair Kalan with steamed rice, boiled rice or flatbreads like chapati or appam.
Looking for other recipes like this? Try these:
These are my favourite dishes to serve with Kalan Recipe:
Delicious Kalan Recipe
- 1 Kadhai/wok
- 1 Chutney bowl of the mixer
- Spoons and Ladles
- 1 Knife and board
- 1 Tempering Pan
- 1 cup yam chopped
- ¼ teaspoon turmeric
- ¼ teaspoon pepper
- ¼ teaspoon salt
- Water as needed
For the coconut paste:
- ½ cup coconut grated
- 2 green chillies slit
- 1 teaspoon cumin seeds
- water as needed
For the Yogurt:
- 1 cup yogurt
- water as needed
For the tempering:
- 2 tablespoon coconut oil
- 1 teaspoon mustard seeds
- A few curry leaves
- 2 green chillies slit, optional
- Soak the yam in kokum water for about 20 minutes. Drain, rinse and add to a pan.
- Boil the yam with turmeric powder, pepper and salt until tender in a closed pan. In case you want to use plantains add them to the pan.
- Once cooked open the pan and let the water evaporate.
- Meanwhile, in a blender, grind coconut, cumin seeds, and green chillies. Use water as needed to make a smooth paste.
- Add to the pan of veggies. Mix well.
- Blend the curd till smooth with a little water and stir into the pan. Mix well and simmer gently for 4-5 minutes.
- Heat coconut oil in a separate pan, and splutter mustard seeds. Add curry leaves and green chillies pour the tempering over the curry and mix gently.
- Serve hot with steamed rice or chapati.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
I am making this delicious Kalaan because for Shhhhh Secretly cooking I am paired with Aruna of Vasusvegkitchen this month. My secret ingredients for her were coconut and cashew nuts. Arnua has a small baby made Paripu Payasam, I am sure he enjoyed the healthy protein-rich payasam.
Aruna gave me yogurt or curds and cumin as my secret ingredients. So Kalan which we had enjoyed as a street-food on our route to Munnar.
Conclusion: This delicious Kalan is a soothing and delicious curry. Creamy and aromatic Kalan pairs well with a variety of dishes from appam to rice. Why wait for. a festive occasion make it regularly. Try it today!
For a variety of mouthwatering dishes from around the world check out our recipe index. Happy cooking!