Video guide for making Kerala's Onam special mixed vegetable Kalan curry

Preparation Time: 10 minutes

Cooking time: 20 minutes

Serves: 4



125 gms of elephant foot yam (cut into cubes)

125 gms raw plantain (cut into pieces)

½ tsp black pepper powder

¼ tsp turmeric powder

1 ½ cups of yoghurt

Salt for taste


To grind

1 cup of grated coconut

2 green chillies

½ tsp cumin seeds


To temper

1 ½ tbsp of coconut oil

½ tsp mustard seeds

½ tsp fenugreek

1 to 3 dried red chillies

1 sprig of curry leaves



Step: 1

Peel, rinse and chop the elephant foot yam in cubes. Keep it aside.


Step: 2

Peel off the skin of the raw banana and cut it into 1-inch pieces.


Step: 3

Take the yam and banana pieces in a pan or an earthen pot (preferably), and sprinkle black pepper powder and turmeric powder. Cover and cook it with the required amount of water.


Step: 4

Grind the grated coconut, green chillies, and cumin seeds with a little water, into a thick paste, and keep aside.


Step: 5

Add the beaten yoghurt to the cooked vegetables and combine well. Allow them to boil over a medium flame. Stir continuously. 


Step: 6

Once the mixture starts boiling, add the ground coconut paste. Combine well and then allow to boil. Stir continuously until the gravy is thickened to a pouring consistency. Add salt for taste.


Step: 7

Finally, heat coconut oil in a pan, splutter the mustard seeds, add fenugreek, and saute it until it becomes light brown. Add dried red chillies and curry leaves. Saute until the dry red chillies are a little brown, then pour it over the curry. Serve with hot rice.



  • For Kalan, the yoghurt used must be sour.
  • When it cools down, it thickens further; therefore, you have to decide on the consistency while adding the water.
  • You can store this curry in the refrigerator for more than a week.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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