14 Traditional Kerala Sadya Recipes for Beginners

7. Kalan (Yogurt-Coconut Curry with Yam or Raw Banana)

Kalan is a thick, tangy yogurt-coconut curry usually made with yam (konna) or raw banana. It’s denser than pachadi and serves as a cooling, robust element on the leaf. Make a smooth coconut paste and add beaten yogurt; temper the pan with mustard and curry leaves before combining. The dish requires gentle heat after adding yogurt to avoid splitting; stir continuously and keep the flame low. The consistency should be thick, almost stew-like, so it complements the rice when mixed. Beginners should use full-fat yogurt for stability and a creamier mouthfeel, and temper the yogurt gradually by mixing in a ladle of the hot coconut-veg mixture before returning it to the pan. Regional families have variations on tamarind or salt levels; taste and adjust slowly. Kalan is an important technique lesson: how to handle dairy in hot preparations without curdling.