Kalan brings the authentic flavors of South Indian cuisine right to your kitchen. This beloved traditional curry transforms simple raw bananas into something truly special. The magic happens when creamy coconut paste meets tangy yogurt, creating a rich and flavorful base that perfectly complements the mild sweetness of cooked bananas. What I love most about this recipe is how it uses everyday ingredients to create something extraordinary. The gentle spices and aromatic tempering make every bite a delightful experience. Whether you’re new to South Indian cooking or looking to expand your curry repertoire, this dish is wonderfully approachable and incredibly rewarding to make.
About the Recipe
This recipe deserves a spot in your regular meal rotation. Kalan offers the perfect balance of comfort and nutrition, turning humble raw bananas into a restaurant-quality dish. The beauty lies in its simplicity – you probably have most ingredients at home already. The coconut-cumin paste adds incredible depth, while the yogurt brings a lovely tanginess that cuts through the richness. What makes this special is the traditional tempering technique that infuses the curry with aromatic mustard seeds and curry leaves. It’s vegetarian, naturally gluten-free, and packed with wholesome ingredients that your family will surely love.
Why You’ll Love This Recipe
You’ll fall in love with how this curry transforms your kitchen into an aromatic haven. The combination of coconut and yogurt creates an incredibly creamy texture without any heavy cream. Raw bananas are surprisingly satisfying and absorb all those beautiful flavors perfectly. The tempering technique might seem fancy, but it’s actually quite simple and adds that authentic restaurant taste. This recipe is also very forgiving – if you’re nervous about the yogurt curdling, just keep stirring and maintain low heat. The result is a curry that’s both exotic and comforting, perfect for impressing guests or treating your family to something special. Plus, it’s budget-friendly and uses ingredients that are easy to find.
Kalan
Cooking Tips
Keep the heat low when adding yogurt to prevent curdling – patience is key here. Make sure your coconut paste is completely smooth for the best texture. Cut banana pieces uniformly so they cook evenly. Don’t skip the tempering step – those sizzling mustard seeds and curry leaves make all the difference in flavor. If your curry seems too thick, add a splash of warm water. Taste and adjust salt just before serving, as the flavors develop during cooking.
Serving and Storing Suggestions
This recipe serves 3-4 people and takes about 25 minutes to prepare and cook. Serve Kalan hot with steamed rice, chapati, or as part of a traditional South Indian meal. It pairs beautifully with sambar and rasam. Store leftovers in the refrigerator for up to 2 days – the flavors actually improve overnight. Reheat gently on low heat, adding a little water if needed. This curry tastes even better the next day, making it perfect for meal prep.
Similar Recipes
- Aviyal (Mixed vegetable curry with coconut)
- Olan (Black-eyed peas with coconut milk)
- Mor Kuzhambu (Yogurt-based curry)
- Sambar (Lentil curry with vegetables)
Nutrient Benefits
Raw bananas are nutritional powerhouses, packed with resistant starch, potassium, and vitamin C. They’re excellent for digestive health and provide steady energy. The coconut adds healthy fats and natural sweetness, while yogurt contributes probiotics and protein. Turmeric brings anti-inflammatory properties, and cumin aids digestion. This curry is naturally vegetarian and provides a good balance of carbohydrates, healthy fats, and protein, making it a wholesome addition to your meal.
Kalan
Ingredients
- 1/2 cup Raw Banana (peeled, chopped)
- 2 cups Curd (lightly beaten)
- 3 Green Chillies (slit)
- Turmeric Powder (a pinch)
- 1/4 tsp Red Chilli Powder
- 1/2 cup Coconut (grated)
- Cumin Seeds (a pinch)
- Salt as per taste
For the seasoning:
- 3 tsp Oil
- 1/2 tsp Mustard Seeds
- Fenugreek Seeds (little)
- 2 Dry Red Chillies (broken)
- Curry Leaves (few)
Instructions
- Heat 1/2 to 3/4 cup of water in a pan.
- Add the chopped raw bananas, green chillies, red chilli powder, salt and turmeric powder.
- Simmer for a minute or two.
- Grind the coconut with cumin seeds to a smooth paste.
- Add this to the pan and mix well.
- Gently bring this to a boil and reduce flame to low.
- Gradually add the curd, stirring all the time.
- guarantee it does not curdle.
- Remove the pan from flame.
- Heat oil for seasoning.
- Fry the seasoning ingredients for 30 seconds and pour over the banana mixture.
- Serve hot.
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Frequently Asked Questions
Can I use ripe bananas instead of raw bananas for this recipe?
Raw bananas work best because they hold their shape during cooking and have a mild, potato-like flavor that absorbs spices well. Ripe bananas would become mushy and overly sweet, changing the dish’s character completely.
What can I do if my yogurt curdles while cooking?
Keep the heat very low and stir continuously when adding yogurt. If it does curdle slightly, don’t panic – keep stirring gently and the curry will still taste delicious. The key is gradual addition and constant stirring.
Can I make this curry without coconut if I have allergies?
The coconut paste is essential for authentic Kalan, but you can try substituting with cashew paste for creaminess. However, this will create a different dish with a distinct flavor profile from traditional Kalan.
How do I know when the raw bananas are properly cooked?
The bananas should be tender when pierced with a fork but still hold their shape. They typically take 8-10 minutes to cook through. Avoid overcooking as they’ll become mushy and break apart in the curry.
