Kalan – Onasadya Recipe
Kate 29 August 2014 0 comments
Onam is around the corner, right? You can expect some sadya recipes here in the coming weeks. Let’s start with one of my fav item in sadya, Kalan. Wait there is some correction in the previous sentence, my first and foremost fav item in sadya is payasam, especially jaggery based payasams. I’m craving some payasam as I write this, sigh! What about you? Do you have any favourite sadya dish?
- Raw Banana (Vazhakka/Pachakaya) – 1.5 cups, cubed/diced
- Small onion – 2, sliced
- Green chilli – 3, chopped
- Chopped ginger and garlic – ½ -1 tsp each
- Water – 1 cup
- Coconut – 1 cup
- Cumin (jeera) – a pinch
- Turmeric powder – ½ tsp
- Whisked yogurt – 3 cups @ room temp
- Small onion – 3, sliced
- Mustard – ½ tsp
- Curry leaves
- Coconut oil
- Cook the diced banana, with sliced small onion (2), chopped green chillies, ginger, garlic and salt. Bring it to a boil and let it simmer till the banana is cooked.
- Grind together coconut, cumin and turmeric powder with 3-5 tbsp of water to a smooth paste. Start grinding with 2-3 tbsp of water and add more if required.
- Combine the whisked yogurt and coconut paste. Remove the cooked banana from fire and add the yogurt coconut mixture. Mix well. Bring it back to fire and let it simmer. Stir continuously until steam comes from the back of the spoon, around 5-7 mins.
- Heat oil in a small pan and crackle the mustard seeds. Add sliced small onion (3) and curry leaves. Fry it till the small onion turns golden brown. Add this to the curry.
You can also use medium ripe ethakka (Kerala banana) to make this. I’ve seen some people using a combination of vazhakka and ethakka.
Also in some places chena (yam) is also added along with banana to make kalan. The gravy tends to thicken as it rests. While reheating, it’s better to use double boiler method, otherwise it may curdle.