Kaalan | Kerala Kurukk Kalan | Katti Kaalan

A thick curry made with yam and banana, with a yogurt and coconut base…




For the second post for the theme “A dish for each course of a meal” for the Blogging Marathon #138, I am going to post the recipe of a dish, which is impossible to read correctly with the English spelling, so if you can read Malayalam, I am leaving it here – കാളന്‍. Anyway, not digressing too much into its name, Kaalan is a very thick stew made with yam and raw banana – yes, the same vegetables as the Koottucurry -, with a base of a sour yogurt and coconut base. The interesting bit in this recipe is the addition of fenugreek, which is not a very common ingredient as far as vegetarian cooking is concerned.


This curry uses sour curd along with a ground coconut mixture. I kept the yogurt out on my countertop overnight to make it sour. The process is quite easy with very limited spices. There are two ways of serving this – as a loose curry simply called Kaalan or as a thick side dish called as Kurukk Kaalan. I have mentioned the difference in the notes in the recipe card. After I made this curry and tasted it, I realized that this was one curry umma used to make once upon a time. I really don’t think she has made it anytime in the near future, since the taste felt really nostalgic to me. I am glad that I came across a dish that I can make as a repeat for my lunch menus now… Off to the recipe…




5 from 2 votes

Kaalan | Kerala Kurukk Kalan | Katti Kaalan

Course Afternoon Side
Cuisine Kerala
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8
Author Rafeeda AR


  • 1 large raw banana around 250-300 gm
  • 250-300 gm yam
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tsp pepper powder
  • 1 cup sour yogurt refer notes


  • 1 cup grated coconut
  • 3 green chillies
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds


  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 5-6 dried red chillies
  • 1-2 sprigs curry leaves


  • Roughly peel (not completely) and chop the raw banana. Peel and chop the yam too in similar sized pieces. Wash well and set aside to drain.
  • In a chatti (earthern pot), add the chopped vegetables along with water upto its level, turmeric powder and salt. Bring to boil.
  • Cook till the vegetables are almost done.
  • Meanwhile, grind the coconut with the other ingredients under "for grinding" till it is nice and smooth. Add a little water as needed.
  • Keep the flame on simmer. Whisk the yogurt well along with pepper powder and add into the cooked vegetables. Give a good mix.
  • Add the coconut paste and mix well. Simmer for around 5-8 minutes till the raw smell is gone. Switch off and adjust seasoning.
  • To temper, heat coconut oil, splutter mustard seeds. Fry the dry chillies and curry leaves briefly and add into the gravy.
  • Close and allow the mixture to rest till the time of serving.


To make sour curd, measure the curd and keep it on your countertop overnight. 
This recipe will give a thick gravy. For a looser gravy like the regular kaalan, grind 1/2 cup more of coconut and add 1/2 cup more of sour curd, add a little less than 1 cup of water to adjust the sauce. Adjust salt and pepper accordingly. 


Join the Conversation

  1. 5 stars
    You are posting recipes of my fav foods one after another! My mother used to make kalan a lot, so it’s always a nostalgic dish for me..

  2. 5 stars
    Another favorite of mine! I love the festive sadya recipes you have shared and I am thinking to knock your door to enjoy these curries hehe…. Now with this recipe, I will be making and enjoying.

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