Kaalan or Banana Kaalan is a traditional Kerala dish made using Nendran bananas, coconut, and yogurt. It plays a vital role in the Onam Sadhya, a grand feast celebrated in Kerala. While there are many variations of the Kaalan recipe, the one I’m sharing uses sweet Nendran bananas, as I love the balance of sweet curries paired with hot rice.
This curry is a bit thick in consistency and is typically served with hot boiled rice or Kerala matta rice along with sambar and thoran. It’s easy to prepare and can last for a week in the fridge, making it a great dish to prepare in advance. You can simply reheat it when needed.
Although this dish is similar to Pulissery, the texture of Kaalan is thicker and creamier. The preparation time is approximately 30 minutes, making it a quick and flavorful addition to any meal.
Ingredients
For Boiling Bananas:
- 2 Nendran bananas, cut into cubes
- 2 Green chillies, split
- 3 Shallots, chopped
- 1/4 teaspoon Turmeric powder
- 1/2 to 3/4 cup Water (enough to cover the banana cubes)
- 1/2 teaspoon Salt
For Coconut Paste:
- 2 cups Grated coconut
- 1/2 teaspoon Cumin seeds
- 3 to 4 Shallots
- 3 Garlic pods
- 1/2 cup Water
For Adding Curd:
- 2 cups Fresh curd
For Tempering:
- 1 tablespoon Coconut oil
- 1/4 teaspoon Fenugreek seeds
- 1/2 teaspoon Mustard seeds
- 3 Dry red chillies
- 1/4 teaspoon Kashmiri chilli powder
- 1 sprig Curry leaves
Method of Preparation
- Boiling Bananas:
Peel, rinse, and chop the bananas into small cubes or squares. Add them to a pan along with the split green chillies, turmeric powder, chopped shallots, and salt. Pour in 1/2 to 3/4 cup of water, ensuring that it covers the banana pieces.
Close the lid and cook on a low to medium flame until the bananas are tender and the water has evaporated. - Making Coconut Paste:
While the bananas are cooking, prepare the coconut paste. In a mixer, add grated coconut, cumin seeds, shallots, garlic pods, and water. Grind the mixture to a fine paste and set it aside. - Combining Banana and Coconut Paste:
Once the bananas are cooked and tender, lower the flame and add the coconut paste to the pan. Allow the mixture to boil. - Adding Curd:
Once the curry begins to boil, add the fresh curd. You do not need to blend the curd; just add it directly to the curry and mix well. If the curry seems too thick, you can adjust the consistency by adding a little water. Remember, Kaalan thickens as it cools, so adjust accordingly. - Tempering:
For the tempering, heat coconut oil in a tadka (small pan) and add fenugreek seeds, followed by mustard seeds. Keep the flame low. Once the mustard seeds splutter, add the Kashmiri chilli powder, dry red chillies, and curry leaves. Be cautious not to burn the spices.
Pour the tempering over the prepared Kaalan and mix well. - Serving:
Serve the delicious Banana Kaalan hot with steamed rice, accompanied by pickles or other side dishes.
This creamy and flavorful curry is a must-try at home. It pairs wonderfully with rice and offers a unique blend of flavors from the sweet bananas, tangy yogurt, and the aromatic coconut paste. Perfect for family meals or festive occasions like Onam, this dish will surely become a favorite in your kitchen!
