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Kaalan, sweet potato, and plantain with yogurt and coconut

Kaalan, yam and plantain in yogurt and coconut

Main dishes

A Kerala-style curry served as a starter: mashed elephant foot yam and green plantain, cooked with spices and then blended into a yogurt-based sauce, comb…

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Recipe from Manojk, Junaidpv, Jessepfrancis and 1 other contributors, adapted by Recette de cuisine · · updated on

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Kaalan is one of the dishes served at the sadya, a traditional Keralan feast. It is prepared in advance and requires a long cooking time: it is thick and can be stored for several days, with its sour flavour developing over time.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Total1 hr
  • DifficultyEasy
  • Cooking methodsaucepan
  • Vegetarian

Ingredients

4 people
  • $0.24
  • $0.27
  • $0.05
  • $0.03
  • $0.76
  • $0.24
  • $0.25
  • $0.03

Directions

  1. Cook the sweet potato and banana with turmeric, pepper, chili pepper, and a little water until they are tender.
  2. Add the yogurt and salt, mix well, and simmer until the sauce thickens.
  3. Finely mix the coconut with the cumin and green chili peppers, then add this mixture. ≈ 4 min
  4. Add a few curry leaves, mix well, and sprinkle with fenugreek. ≈ 4 min
  5. Heat the coconut oil, add the mustard, stir in the dried chili flakes and the remaining curry leaves, and pour over the kaalan.

Equipment

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Before you start

Ingredients

  • 250 g of elephant’s foot yam (chena), peeled and diced
  • 1 green plantain, diced
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of ground black pepper
  • 1/2 teaspoon of chili powder
  • 500 g of whipped sour cream
  • salt
  • 100 g of shredded coconut
  • 1/4 teaspoon of cumin
  • 3 green chili peppers
  • 2 sprigs of curry leaves
  • 1/4 teaspoon of ground fenugreek
  • 2 tablespoons of coconut oil
  • 1 teaspoon of mustard seeds
  • 2 dried red chili peppers
  • water

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