Kalan is the curd based curry of Kerala which is a must for all big functions like marriages or festivals like Onam. The word 'rasa' in Tamil and Malayalam means 'taste' so Rasakalan means tasty kalan. Rasakalan is the original dish of Namboodiris the native brahmins of Kerala. They were using pepper for the dish but the iyers have modified it by including red chillies instead of pepper.
Vegetables like pumpkin, ash gourd, yellow cucumber, raw mango, yam, drum stick and raw banana goes into this dish. The different vegetables add a unique flavour to the dish and all these vegetables blend together to give this tasty kalan.
This dish can be prepared with only few of the vegetables as well. In my recipe since raw mango which gives sourness to the kalan was not available, I have used tamarind. But if mango is available then its better to use it. Here is the recipe.
Diced vegetables like Pumpkin, drum stick, raw banana - 1 cup
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - Small piece
Yogurt or butter milk - 1 cup
Grated coconut - 1/2 cup
Dried red chilies - 2
Fenugreek - 3/4 tsp
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek - 1/2 tsp
Use large pieces of diced vegetables. Put all the above vegetables into a pressure cooker with turmeric powder, salt & chili powder & cook for 10 min(till 1-2 whistles). Keep aside.
Heat one teaspoon oil & roast fenugreek & red chilies until they turn brown.
In a blender combine coconut & the above spices & make a fine paste.
Add the coconut paste to the vegetables & continue simmering for a few more minutes.
Add the yogurt or butter milk & mix well. Adjust the liquid by adding more water or buttermilk.It should have good amount of gravy or liquid. Simmer for a few minutes & remove from the stove. Do not boil for long as the yogurt will seperate.
Heat the oil & saute mustard. When the mustard splutters add few grains fenugreek & curry leaves. Garnish the rasakalan with this.
Serve hot with rice.
Preparation Time: 30 min
Serves: 2 people