Here’s a traditional Kerala Kalan recipe made with raw banana, yam, and curd (yoghurt) – a thick, mildly sour curry usually part of Sadya:
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🍲 Kalan (Raw Banana – Yam – Curd Curry)
Ingredients:
Raw banana – 1 medium (peeled & cubed)
Elephant yam (chena) – 1 cup (cubed)
Green chilies – 3–4 (slit)
Turmeric powder – ½ tsp
Black pepper powder – ½ tsp
Salt – to taste
Thick curd (yoghurt) – 1 ½ cups (well beaten)
Water – as needed
To grind:
Grated coconut – 1 cup
Cumin seeds – ½ tsp
Black peppercorns – ½ tsp
Green chili – 1 (optional)
For tempering:
Coconut oil – 2 tbsp
Mustard seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Dry red chilies – 2
Curry leaves – 2 sprigs
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Method:
1. Cook vegetables
In a pan, add yam and raw banana cubes.
Add green chilies, turmeric powder, pepper powder, salt, and just enough water to cook.
Cook until the vegetables turn soft but not mushy.
2. Add ground paste
Grind coconut, cumin, black pepper into a fine paste with little water.
Add this paste to the cooked vegetables. Simmer for 5 minutes.
3. Add curd
Lower the flame. Add beaten curd slowly while stirring.
Keep stirring continuously to prevent curd from splitting.
Cook on low flame till the curry thickens and oil starts appearing on top.
4. Tempering
Heat coconut oil in a small pan.
Splutter mustard seeds, add fenugreek seeds, dry red chilies, and curry leaves.
Pour this over the curry and mix gently.
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✅ Tips:
Kalan should be thick (not watery) and slightly sour.
Traditionally, more pepper is added for flavor.
Tastes best after a few hours of resting.
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