Aug 24, 2011


Here's the recipe of How to make Creamy and Thick Kaalan.


A very popular traditional dish in Kerala. This is a must have during social events like marriages, festivals etc ... Excellent combo with rice.

Serves: 2 - 3

(If one need a creamy Kaalan, try this method -Tie 250 ml curd in a clean muslin cloth tightly. Hang it for draining water ( liquid from curd ) for 2 hours. You will get thick curd and kaalan will be creamy)

You will need

1 raw banana (big size)
175 ml water
3 green chillies, slit lengthwise
1/2 teaspoon salt
200 ml thick curd
1/4 teaspoon uluva podi / methi powder

For coconut paste:

75 g grated coconut
1/2 teaspoon jeera (cumin seeds)
2 pinches turmeric powder


Make a paste of grated coconut with jeera and turmeric powder. Add 1 - 2 tablespoon water when making the paste. It should be thick and smooth in consistency. Keep aside.

Wash and clean banana. Peel off the skin and cut into 1/2 - inch cubes. In a wide pan, boil banana cubes in water with salt and green chilli.

When the banana cubes are well cooked / water dries up, add thick curd. Do not add extra water. Mix well and cook on a very low heat for 8 - 10 minutes (Once you add the curd, please try this method - Cook over a double boiler ( double boiler -a pair of saucepans, one of which fits above and partly inside the other: food is cooked in the upper one by water boiling in the lower and it helps even cooking and curd won’t curdle ).

Finally add coconut paste and cook again on a low heat 5 minutes. Sprinkle uluva podi and mix well.

For seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon methi (fenugreek seeds / uluva)
1 spring dark green curry leaves
2 dried red chillies, broken


In a pan, heat oil. Add mustard seeds. When they crackle, add methi, curry leaves and broken red chillies. Saute on a low heat for 3 - 4 minutes or until crisp. Pour the seasoning over kaalan and serve with rice and other accompaniments like sambar, rasam ...

1 comment:

Aarthi said...

i love this...This looks perfect...Thanks for the recipe dear.....