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SideChef
Recipes
Gluten-Free
Kaalan
Recipe

15 INGREDIENTS • 5 STEPS • 20MINS

Kaalan

4.7
3 ratings
The classic Kerala vegan delight - Kaalan.
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Kaalan
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Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
The classic Kerala vegan delight - Kaalan.
20MINS
Total Time
$0.64
Cost Per Serving
Ingredients
Servings
4
US / Metric
Winter Melon Gourd
1 cup
Cut Winter Melon Gourd
Dahi
1 cup
Dahi
Desiccated Coconut
1/2 cup
Desiccated Coconut
Green Chili Pepper
3
Green Chili Peppers
up to 4 peppers
Cumin Seeds
1/4 tsp
Cumin Seeds
Fresh Ginger
1/4 in
Fresh Ginger
optional
Ground Turmeric
1/4 tsp
Ground Turmeric
Red Chili Powder
1/4 tsp
Red Chili Powder
Coconut Oil
2 Tbsp
Coconut Oil
Mustard Seeds
1/4 tsp
Mustard Seeds
Fenugreek Seeds
1/4 tsp
Fenugreek Seeds
Dried Chili Pepper
3
Dried Chili Peppers
up to 4 peppers
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Curry Leaf
to taste
Curry Leaves
Salt
to taste
Salt
Nutrition Per Serving
VIEW ALL
Calories
233
Fat
17.2 g
Protein
5.6 g
Carbs
17.6 g
Add to plan
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Kaalan
Save
author_avatar
Anju's Recipe Book
Hi, I'm Anjali. Though I wish to cater to all kinds of palates, you’ll mainly find the Indian cuisine here, especially Malabari (North Kerala) style, as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/

Author's Notes

Serves 4-5 people.

Kalan is also prepared by substituting elavan (Ash gourd) with raw Nendran banana or with Chena (Yam). Each gives a different tasting kaalan.
Cooking InstructionsHide images
step 1
Cook the Winter Melon Gourd (1 cup) together with Ground Turmeric (1/4 tsp), Red Chili Powder (1/4 tsp), and Salt (to taste).
step 2
Grind together the Desiccated Coconut (1/2 cup), Green Chili Peppers (3), Cumin Seeds (1/4 tsp), and Fresh Ginger (1/4 in). Add this to the cooked Ash gourd and boil well. Once boiled, reduce the flame.
step 3
Whip the Dahi (1 cup) and add this to the curry. Add Curry Leaves (to taste) as well. Heat the curry through and switch off the flame, do not boil after adding curd.
step 4
Pour Coconut Oil (2 Tbsp) into a pan and add Mustard Seeds (1/4 tsp) and Fenugreek Seeds (1/4 tsp). Once this starts to pop add the Dried Chili Peppers (3).
step 5
Once the chili changes color switch off the flame and season with Ground Black Pepper (1/2 tsp). Pour this into the curry.
step 5 Once the chili changes color switch off the flame and season with Ground Black Pepper (1/2 tsp). Pour this into the curry.
Tags
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Gluten-Free
Lunch
Low-Carb
Shellfish-Free
Dinner
Vegetarian
Indian
Quick & Easy
Side Dish
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