Kalan

Kalan is a sour-tasting Kerala yogurt preparation included in the Onam Sadya in Dassana Amit’s account. This selected version uses elephant-foot yam; her yam-and-plantain version is a separate choice.

The yam is peeled, rinsed and cubed, then cooked covered with turmeric, crushed black pepper, its initial salt and water. It cooks until tender, with more of the same cooking water added if needed.

Fresh coconut, green chili and cumin are ground smooth with separate grinding water. Sour yogurt is beaten smooth; any remaining yam-cooking water is evaporated before the coconut paste and yogurt are mixed in.

The chosen optional later water can loosen a very thick gravy, and the separate seasoning salt is added. The curry is brought gently to a simmer or boil and taken off the heat.

Mustard, dried red chili, curry leaves and lightly crushed fenugreek are tempered in coconut oil. The entire tempering joins the same curry, which rests covered briefly and is served hot with steamed rice.