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Kaalan or Banana kaalan is one of the traditional dish of Kerala which is prepared by using banana nendran, coconut and yogurt. Kaalan plays a major role in the onam sadhya. There are many recipes of kaalan with slight variations in the ingredients used. Some people uses plantain (raw banana) or elephant yam to prepare this dish. I had used banana nendran, which is sweet as I basically loves sweet curries with hot rice.
The consistency of this curry is little thick. This curry, which plays an integral part of onam sadhya is easy and simple to make. This curry has a long shelf life and you can prepare and refrigerate it for a week. When needed, you can just reheat it. Kaalan is served with hot boiled rice or Kerala matta rice along with sambar, thoran, etc.
This creamy dish is a must try recipe at home. This curry is almost similar to pulissery. But pulissery texture is a bit loose compared to kaalan. The total time taken to cook this dish is approximately 30 minutes.
Here, the bananas are peeled and then cut into small cubes. These banana pieces are then boiled with salt and green chillies to become more soft and tender. When the bananas are getting cooked, you can prepare the coconut paste. Coconut paste is prepared by blending grated coconut, cumin seeds, shallots and garlic along with water. Then this coconut paste is added to the cooked bananas.
Bring the curry to boil and add fresh curd also to this curry. Curd need not be blended. Thicker consistency is always good for kaalan. So I had poured the curd directly without blending. Mix the curd well with the gravy. Once the curry is hot, you can switch off the flame. Kaalan becomes more thicker when cooled. So, if you need a pouring consistency, you may add water to adjust the thickness of the gravy.
The last and the final step is tempering. Heat coconut oil in a Tadka. Coconut oil provides a better taste than other vegetable oil. Splutter mustard seeds, fenugreek seeds, dry red chillies and curry leaves. Be careful not to burn. You can pour the tempering over the prepared banana kaalan kept aside. Serve this delicious curry with hot rice along with pickles.
Fresh curd – 2 cups
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