Kalan Recipe | Kerala Kalan Curry
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (9)

Kalan Recipe | Kerala Kalan Curry

NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 8%
CARBS 19G43% OF CAL
3G FIBER0G ADDED5G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 10G50% OF CAL
7G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Kerala curry of yam, plantain, and vegetables in a coconut and yogurt sauce. Subtly spiced, comforting, and traditional to Kerala cuisine.

maincurrygluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 to 1.25 cups elephant foot yam (- chopped in small cubes (suran) - 150 grams)
  • ¼ teaspoon turmeric powder ((ground turmeric))
  • ½ to ¾ teaspoon crushed black pepper
  • ¼ teaspoon salt
  • ½ cup water (or add as required)
  • salt (as required)
  • ½ cup coconut (- fresh, grated and tightly packed)
  • 2 to 3 green chilies (- chopped or 1 teaspoon, chopped, add less or more according to taste)
  • ½ teaspoon cumin seeds
  • ¼ to ⅓ cup water (- for grinding)
  • 1 cup curd ((yogurt) - sour tasting)
  • ¼ cup water (- to be added later, add only if required and if the gravy is very thick)
  • 1 tablespoon coconut oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds (- lightly crushed)
  • 1 to 2 dried red chilies (- stems and seeds removed)
  • 10 to 12 curry leaves
PREP
10M
SODIUM
473MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.