Kaalan (കാളൻ) is one of the default side dish for Kerala-Sadya especially for mid/northern Kerala. Kaalan is prepared in two ways, in liquid form or thick (Kurukku Kaalan). The traditional Kaalan recipe adds elephant yam (ചേന) and plantain (നേന്ത്രക്കായ് ) as vegetables along with yogurt and coconut.    In this recipe I list the steps for Kurukku kaalan. Also note, if you are refrigerating Kaalan for later use, make sure not to reheat it, as it may split the curry. Allow it to get to room temperature and then serve.

Ingredients

1. Curd  : 3 cups
2. Plantain/nenthrakka        : 1cup
3. Green chilly         : 2
4. Turmeric powder              : ½ T sp.
5. Pepper powder                 : 1 ½ T sp.
6. Water    : 1 cup
7. Ghee      : 1 Tbl sp.
8. Curry leaves        : 2 sprigs
9. Fenugreek (ഉലുവ ) powder :2 pinch
10. salt for taste

For grinding:-

1. Grated coconut : 2 cup
2. Jeera     : ½ T sp.

For tempering:-

1. Coconut oil         : 1 Tbsp
2. Mustard seeds    : 1Tsp
3. Curry leaves        :1 sprig
4. Dried red chilly   : 2

Method

• Remove the skin of the plantain and cut into small slices (cut into two parts from the center and slice it).
• In a mixie/ blender add the grinding ingredients and  grind it to a smooth paste using enough water( don’t add too much water)
• In a kadai/ pan (preferably  earthen pot) add the plantain pieces, green chilli , pepper powder and turmeric along with water.
• Cook it until the plantains are cooked well (not smashed- can see the water is reduced as can be seen the pic).
• Add salt at this point along with the curry leaves.
• Add the ghee and stir it in a low flame for about 2-3 minutes, can see the ghee is oozing.
• Take the curd and smooth it with a spoon to avoid lumps.
• Keep the flame low and add the curd while mixing. Adding and mixing should be the same time to avoid curdling.
• Stir it continuously until it boils well.
• Once boiled well can stop stirring.
• Keep the flame medium and boil it until the mixture gets half.
• Then add the ground paste and cook it for another ~5 minutes.
• Add the fenugreek powder and switch off the flame. 

• In a kadai/pan add the coconut oil add the mustard seeds , let it splutter.
• Then add the dried chilli, curry leaves and fry it.
• Add this to the kaalan and mix it.

Tips:-

• Use thick sour curd for this dish, don’t add any water to it.
• Use coconut oil for the authentic taste.