Kerala kalan

Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian


  • 250 gms Elephant foot yam cleaned and peeled
  • 500 ml Thick curd
  • 1 cup Coconut grated
  • 3 tbsp Black pepper
  • 1 tsp Salt
  • 1 tbsp Turmeric


  • 4 tbsp Coconut oil
  • 1 tsp Fenugreek
  • 2 pieces Red Chilli
  • 10 leaves Curry leaf
  • 2 pieces Green chilli Optional


  • Grind the coconut and pepper into a smooth paste. Set aside.
  • Beat the curd with a whisk and set aside.
  • Cut the yam into small 1/4th inch cubes.
  • Cook the yam in 2 cups of water and turmeric.
  • Cook till the yam is soft to cut and well cooked. Approx 15 min.
  • Add the curd, cook in low heat.
  • The curd curdles and cooks until mos it is absorbed.
  • Add the ground paste of coconut.
  • Cook for another 5 minutes in low heat.
  • Season with fenugreek, red chili, curry leaf in coconut oil.
  • Can store it in an airtight container in the fridge for a month.
  • Serve with rice, dosa, and a part of the Onam Sadhya.
Keyword Kerala Kalan, Kerala Kalan Onam Sadhya Special

No comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

error: Content is protected !!