Kaalan is a buttermilk-based curry for rice. It is usually made with cucumber and yam. It can also be made slightly sweet by using ripe plantain, pineapple or mango.


First group
800 gms plantain (or other vegetable/fruit)
1 ltr buttermilk

Second group
1 tsp cumin powder
1 tsp turmeric powder
1 tsp fenugreek powder
Salt, to taste
1 green chilli (deseeded)
Curry leaves
200 ml water

 Third group

1 tsp mustard seeds
2 tsps black gram
2 tsps fenugreek seeds
3 tsps ghee
Curry leaves

Cube the desired vegetable or fruit and cook in a pot with all the ingredients from the second group. After it is well cooked add buttermilk and stir constantly until the mixture boils. If not properly stirred the buttermilk might curdle. Once it has come to a rolling boil, take the pot off the stove.

Heat a skillet, add ghee and fry well. Once the ghee is bubbling, add ingredients from the third group except for the curry leaves, and let them splutter. Add curry leaves and take off the stove.

Add the cooked vegetable mixture to this skillet and mix well. Kaalan is ready!

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