Kalan – Onasadya Recipe

Here is the recipe…

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. Add this to the whisked yogurt…


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…

Kalan Recipe
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Kalan - Onasadya Recipe

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Course: Side Dish
Cuisine: Indian, Kerala, Onam, South Indian
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 1.5 cups Raw Banana (Vazhakka / Pachakaya) ( cubed / diced)
  • 2 Small onion (sliced)
  • 3 Green chilli (chopped)
  • 1/2 - 1 tsp Chopped ginger and garlic (each)
  • 1 cup Water
  • 1 cup Grated Coconut
  • A pinch Cumin (jeera)
  • 1/2 tsp Turmeric powder
  • 3 cups Whisked yogurt (@ room temp)
  • 3 Small onion (sliced)
  • 1/2 tsp Mustard
  • Curry leaves
  • Salt
  • Coconut oil

Instructions

  • 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.

Notes

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.
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Kalan Recipe
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8 thoughts on “Kalan – Onasadya Recipe”

    • hhmm, it’s primarily a yogurt based curry. However you can make it without yogurt, just add a little more coconut and add more water and continue the rest of the recipe.

      Reply

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