how to make sadya special kalan?

 Here’s the authentic Kerala Sadya-style Kaalan (കാളൻ) recipe — thick, creamy, slightly tangy, and full of coconut flavor. 🌿🥥

This is one of the must-have curries in a traditional Onam or Vishu Sadya.

---

🌾 KAALAN – Kerala Sadya Special Recipe

🧂 Ingredients (for 4–5 servings)

Main Vegetables:

• Raw banana (plantain / kaya) – 1 cup (peeled and diced)

• Elephant yam (chena / suran) – 1 cup (diced)

Other:

• Curd (thick yogurt) – 1½ cups (slightly sour preferred)

• Water – ½ cup (adjust as needed)

• Turmeric powder – ½ tsp

• Black pepper powder – ½ tsp

• Salt – to taste

To grind (for coconut paste):

• Grated coconut – ¾ cup

• Green chilies – 2–3

• Cumin seeds (jeerakam) – ½ tsp

For tempering:

• Coconut oil – 2 tbsp

• Mustard seeds – ½ tsp

• Dry red chili – 2 (broken)

• Curry leaves – 2 sprigs

• Fenugreek seeds (uluva) – a small pinch (optional)

---

🍳 Preparation Steps

1. Cook the Vegetables

• In a heavy-bottomed pan, add diced raw banana and yam, turmeric powder, black pepper powder, salt, and about ½ cup water.

• Cook covered on medium flame till the vegetables turn soft and water is almost absorbed.

  💡 Don’t overcook — they should hold shape.

---

2. Grind the Coconut Paste

• Grind grated coconut, green chilies, and cumin seeds with little water into a smooth paste.

---

3. Add Coconut Paste to Cooked Veggies

• Add the ground coconut paste to the cooked vegetables.

• Mix well and simmer for 3–4 minutes so the raw taste goes away.

---

4. Add Curd (Yogurt)

• Beat the curd well before adding.

• Lower the flame completely and slowly mix in the beaten curd.

• Stir continuously to prevent curd from splitting.

• Cook on very low flame for 2–3 minutes (do not boil).

  Kaalan should be thick and creamy, not watery.

---

5. Temper the Kaalan

• In a small pan, heat coconut oil.

• Add mustard seeds; let them splutter.

• Add fenugreek seeds (optional), dry red chili, and curry leaves.

• Pour this tempering over the kaalan and mix gently.

---

6. Final Touch

• Drizzle a little more coconut oil on top for authentic aroma.

• Cover and let it rest for 15–20 minutes before serving — this enhances the flavor.

---

🍛 Serving Suggestion

Serve Kaalan as part of a Kerala Sadya with:

• Rice

• Parippu curry

• Sambar

• Avial

• Thoran

• Pachadi

• Olan

• Pappadam and Payasam 🍌

---

Would you like me to share the Kottayam-style thick kaalan (more black pepper, less curd, aged flavor) or the Thrissur-style mild kaalan (creamy and slightly tangy) version next?