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Main Course

Kaalan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 cup Papaya/Ash gourd/Bottled gourd(Churakka)(cut into small pieces) Kumbalam
4 nos Green chillies
Curry leaves A, a few
1/2 tsp Turmeric powder
1 cup Water
1 cup Coconut — grated
1 tsp Cumin seeds (Jeerakam)
4 nos Garlic
2 tbsp Small onions — finely chopped (Kunjulli)
1 tbsp Oil
4 nos Split red chillies
1 tsp Mustard seeds
1 tsp Fenugreek seeds (Uluva)
Curry leaves A, a few

Preparation

Step 1
Mix all the vegetables, chillies, curry leaves, turmeric powder and water and allow it to cook.
Step 2
Grind together to a fine paste grated fresh coconut, cumin seeds and garlic pods.
Step 3
Mix it with the vegetables together with salt and Bring to a rolling boil.
Step 4
Allow it to cool for 5 min.
Step 5
Stir in 3 cups of thick butter milk and warm the mixture again on slow fire. Do not boil. Remove from fire.
Step 6
Warm the oil in a pan. Add mustard seeds and fenugreek seeds to it and allow it to crackle. Then add dry red chillies and the curry leaves.
Step 7
Add this seasoning to the above mixture.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Kaalan

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

2 cup Papaya/Ash gourd/Bottled gourd(Churakka)(cut into small pieces) Kumbalam
4 nos Green chillies
Curry leaves A, a few
1/2 tsp Turmeric powder
1 cup Water
1 cup Coconut — grated
1 tsp Cumin seeds (Jeerakam)
4 nos Garlic
2 tbsp Small onions — finely chopped (Kunjulli)
1 tbsp Oil
4 nos Split red chillies
1 tsp Mustard seeds
1 tsp Fenugreek seeds (Uluva)
Curry leaves A, a few

Preparation

Step 1
Mix all the vegetables, chillies, curry leaves, turmeric powder and water and allow it to cook.
Step 2
Grind together to a fine paste grated fresh coconut, cumin seeds and garlic pods.
Step 3
Mix it with the vegetables together with salt and Bring to a rolling boil.
Step 4
Allow it to cool for 5 min.
Step 5
Stir in 3 cups of thick butter milk and warm the mixture again on slow fire. Do not boil. Remove from fire.
Step 6
Warm the oil in a pan. Add mustard seeds and fenugreek seeds to it and allow it to crackle. Then add dry red chillies and the curry leaves.
Step 7
Add this seasoning to the above mixture.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.