Kalan is a side dish served in Kerala Sadya; kalan cooked in the Instant Pot…
Kalan is made by cooking ash gourd or winter melon and plantain along with coconut & yogurt. This is a Kerala specialty vegetarian dish.
Cooking video
Instant Pot Kalan Recipe- Kerala Kalan- Instant Pot Kerala Sadya Recipes
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 6 People
Ingredients
For Saute cooking
- Plantain, cubed- ½ cup (not too ripe plantain)
- Ash gourd or winter melon, diced- ¾ cup
- Green chilies halved- 1
- Turmeric powder- ¼ tsp
- Chili powder- ½ tsp
- Water- 1 cup
- Salt – 1 tsp
To Grind:
- Coconut grated- ½ cup
- Green chilies- 1
- Garlic minced- ½ tsp
- Cumin seeds- ¼ tsp
- Turmeric powder-1/4 tsp
- Curry leaves- 1 sprig
- Water- ½ cup
Other Ingredient
- Yogurt/Curd- ¾ cup
For Seasoning
- Coconut oil- 1tbsp
- Mustard seeds- 1 tsp
- Whole dry red chilies- 2
- Fenugreek seeds- ¼ tsp
- Curry leaves- 1 sprig
Instructions
- Into the stainless steel pot, add plantain/ash gourd in water along with green chilies, turmeric powder, red chili powder and salt.
- Select saute setting at medium temperature.
- Cover the stainless steel pot with a glass lid.
- Cook for 10 to 15 minutes till veggies have turned soft.
- If the water dries off, add ½ cup more water and cook.
- Grind the above-mentioned ingredients ‘to grind’ to a smooth paste.
- Add the ground coconut to the cooked veggies and combine well.
- Rinse the blender jar with ½ cup water and add to the pot.
- Cook in saute setting for 5 to 8 minutes.
- Whisk the yogurt well with a spoon, add to the cooked veggies & coconut mixture.
- Cook for 2 minutes.
- Remove the pot from the main pot and keep it covered.
- In a small frying pan, heat the oil, add mustard seeds, let it splutter, add red chilies, curry leaves and finally add fenugreek seeds and saute for a few seconds.
- Pour the seasoning over the cooked kalan. Cover with the glass lid and let cool down.
- Serve along with rice.
- This is one of the side dishes served in Sadya.
