Description
A regional dish boiling down yam (or taro) and plantains with overly sour old yogurt and coconut paste until moisture evaporates and it becomes thick.
Restaurants serving Kalan
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Yam
- Plantain
- Plain yogurt
- Coconut fine
- Green chilies
- Cumin
- Black pepper
- Turmeric
- Mustard seeds
- Fenugreek
- Red chilies
- Curry leaves
- Salt
- Coconut oil
Instructions
- Cube yam (or taro) and plantain, boil with turmeric, black pepper, a little water until soft.
- Whisk highly acidic plain yogurt well, add to pot with pasted coconut fine, cumin, green chilies; simmer on low while mixing to prevent burning until moisture evaporates and it thickens.
- Heat coconut oil in a pan, temper mustard seeds, fenugreek, red chilies, curry leaves, drizzle into pot to finish.
Learn more Spice, substitutes, tips
Key spices
Strong acidity of highly fermented yogurt and fenugreek aroma
Substitutes at Japanese supermarkets
Taro (as yam substitute yielding a gooey texture)
Pairing
Indica rice、Meals generally
Trivia
[Hardcore] The authentic style uses 'overly sour old yogurt' rather than fresh yogurt. Evaporating moisture to the limit makes it last very long, a crystallization of wisdom supporting Kerala homes since before refrigerators.
Eating tips & etiquette
[Unique Eating] Mix a little of the thick paste into rice, enjoying the condensed intense acidity as an accent!
Allergen
Dairy