Kalan is always prepared for onam sadya but its a great dish for anyday.mine is adapted because i put in several veggies and legumes to to make it a dish that can be a complete meal. you can substitute some of these items. LEAVE OUT THE DRUMSTICKS if you prefer AND USE doodhi instead of ash gourd, red peas instead of black eyed peas.


  • 200 grams raw banana peeled and diced into 1/2 inch pieces
  • 250 grams peeled and diced ash gourd in 1 inch pieces
  • 10 2 inch long pieces of drumsticks, moringa or shevya che shenga
  • 1 cup black eyed peas soaked in water overnight

For Coconut Paste

  •  stalks removed
  • ½ teaspoon mustard or cumin seeds
  • ¼ to ⅓ cup water – for grinding

Other Ingredients

  • 1 cup sour curd
  • ¼ cup water to be added later – add only if required and if the gravy is very thick


For Tempering Kalan

  • 1/2
  • 1  tablespoon vegetable oil
  •  lightly crushed
  •  2 dried red chilies
  • 10 to 12 fresh green curry leaves


Put  5 cups of water in a pressure cooker and add the black eyed peas, drumsticks, turmeric, 1 tsp salt and black pepper. Cook on medium heat for 2 whistles. Add remaining veggies and more water if required and pressure cooker for another whistle.

While vegetables are cooking grind ingredients for coconut paste and whisk the yogurt to a smooth consistency

Put the coconut paste and yogurt in a skillet on medium heat. keep stirring or it will split. Cook  until it comes to a rapid heat then pour over the veggies and stir. . Add more water if required and cook 5 minutes stirring from time to time. Add salt and jaggery if required to balance flavours.

Heat oil in a heatproof pan on high hear. Add all the spices and cook till they sizzle.

Pour over Kalan and mix well. Serve with boiled rice or chapatis.


Ingredients for 4

2 peeled and Grated Beetroot
1 tsp grated fresh peeled Ginger root
3 indian Green chillies
1/4 cup freshly grated white meat of Coconut
1 tsp black Mustard seeds
1 cup Plain  Yogurt /Curd
8-10 fresh green Curry leaves
Salt to taste
1 teaspoon Coconut Oil

2 tsp vegetable oil


Steam the grated beetroot with 1/2 cup water for 3-4 minutes until softened but not mushy.

Grind 1/2 the black mustard seeds to a fine powder. Add the grated coconut, green chillies ginger and grind again into a smooth paste . Add yogurt or curd a little at a time to facilitate grinding.
Add the coconut paste to the beetroot with one cup of water and cook on a slow flame, stirring from time to time for 10-12 minutes.  Remove from the fire.
Heat both oisl for tempering in a small frying pan or tempering spoon and add the remaining mustard seeds and cook till they splutter about 1 minute. Add  curry leaves and 2 green chillies and cook 1 minute. Pour over the pachadi. Mix well.

Serve with steamed rice.


Ingredients serves 6
100 g of Suran or  elephant yam peeled and diced into 1/2 inch pieces
1 raw banana peeled and diced into 1/4 inch pieces
1 cup of full fat or low fat plain yoghurt/curd thoroughly whisked
2-3 Indian green chillies stalks removed
3.5 tsp. of ghee or vegetable oil plus 1 tsp
½ tsp. turmeric powder
½ tsp. fenugreek seeds
½ tsp. mustard seeds
1 teaspoon black pepper powder
3 dry whole red chillies (Kashmiri ir. Bedgi)
10 fresh green curry leaves
For the masala paste grind together
1 1/2 cups of fresh grated white meat of coconut
½ tsp. whole cumin seeds

Method of Preparation
Grind the  fenugreek  and cumin seeds to a smooth powder  without water in a spice grinder. Then add the green chillies and coconut and grind again adding a little water to facilitate grinding until you have a smooth chutney like paste.

Cook all the vegetables in 6 cups of water with  turmeric powder, 1 tsp ghee or oil and 1 teaspoon salt for 6 minutes on a medium flame.

Add yoghurt and stir well. Lower the flame.

When the vegetables are just tender add the ground coconut mixture and stir well. Bring to a boil and then remove from flame.

Heat 3.5 teaspoons of ghee or oil in a small frying pan. Add  mustard seeds and sauce 1 minute. Then add dry red chillies and curry leaves and cook until fragrant and golden. Pour over the vegetables and stir well. Adjust for salt.

Serve hot with rice or chapatis.