Chena is yam or suran and Kalan is a coconut and yogurt based curry. This recipe has its own place in every Kerala sadhya (banquet). You can use other vegetables like ash gourd and pumpkin as well. It’s a very healthy recipe and very light on the stomach. It’s a no onion no garlic recipe. A plate of warm rice and this Kalan along with papad feels like heaven.

Ingredients

Yam / chena – 1 cup

Coconut – 1/2 cup

Green chilly – 1 no

Crushed black pepper – 1 tsp

Water – as required

Salt – as per taste

Coconut oil – 1 tbsp

Curry leaves – few

Mustard seed – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Cumin seeds – 1/2 tsp

Curd – 1 cup

Turmeric powder – 1/4 tsp

Method

1. In a vessel add half cup water, chopped yam, salt as per taste, crushed black pepper and turmeric powder. Mix well and allow to boil till the yam is cooked well.

2. Then grind coconut, cumin seeds, few curry leaves and green chilly to a very fine paste.

3. Once the yam is well cooked add this mixture and mix. Boil for five minutes. Then add beaten curd and switch off the flame. In a tempering pan add coconut oil, mustard seeds, fenugreek seeds and curry leaves. Fry well and add it to the gravy.

4. Delicious Kalan is now ready. Serve it with warm rice and fried papad.