Kalaan recipe

Kalan or kalaan is traditional recipe of gravies included in the traditional Kerala feast banquet or as it is called Sadya. The curry is based in coconut and yogurt giving a sweet and sour taste. It is a very easy recipe to do when you have less time to cook. Lets go on to the recipe ...

Cucumber Kalan

I used cucumber in my version, since that is what I had in the fridge. You can also use plantain/raw banana, yam, different types of gourds etc. or mango or pineapple for a sweet and sour version. Raw Plantains are the best choice in my opinion.

Ingredients

• 1 large cucumber skinned and seeded and cut into large cubes (I used the green cucumber for this recipe but you can use any other vegetable like raw banana or plantain/yam/mango/pineapple)
• 3 small Thai green chilies slit
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• salt to taste
• 3 Tbsp yogurt (I used greek yogurt)
• To Grind
• 3/4 cup grated coconut (I used desiccated coconut)
• 1/4 tsp cumin seeds
• For Seasoning
• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 3 whole dry red chilies
• a few curry leaves

Method

1. Grind the coconut and cumin seeds with just enough water to make a really smooth paste.

2. Cook the vegetables with the green chilies, red chili and turmeric powders, salt and a cup of water in a large saucepan till the vegetables are tender.

3. Add the ground coconut paste to the saucepan and bring to a boil. Reduce the heat and cook for two minutes. Take off the gas and Stir in the yogurt and mix well.

4. Cook on very low heat till the liquid is heated through, but do not let it boil otherwise the yogurt will curdle. Remove from the heat.

5. In a tempering pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown. Pour this over the curry and mix well.

6. This curry keeps well in the refrigerator for couple of days. Do not reheat, just bring it back to room temperature before serving with warm rice.