Kaalan

{{Short description|Keralite dish from South India}} {{For|the town in Guinea|Kaalan, Guinea}} {{Use dmy dates|date=August 2019}} {{refimprove|date=April 2016}} thumb|A kaalan preparation '''Kaalan''' ({{langx|ml|കാളൻ}} {{IPA|ml|kaːɭan|}}) is a Keralite dish from South India, made of yoghurt, coconut and a raw fruit nendra kaaya or a tuber like the chena (yam).

It is very thick, which distinguishes it from a similar curry known as ''pulisseri'', and more sour than avial.<ref>[https://www.kothiyavunu.com/2009/07/kalan-kaalan-recipe-kerala-sadya-recipe.html Kalan preparation]</ref><ref name="Indianexpress">{{cite web|url=http://indianexpress.com/article/lifestyle/food-wine/onam-special-heres-what-a-traditional-onam-sadhya-consists-of-3028642/ |title=Onam special: Here's what a traditional Onam sadhya consists of |publisher=The Indian Express|date=2016-09-13 |access-date=2016-09-13}}</ref> For the same reason, kaalan can last longer when stored. <ref name="Indianexpress"/> In many preparations, more pepper and/or chillies are added to make the kaalan spicy, in addition to its signature sour taste.

Kaalan is typically served as part of the Sadya.

==See also== * Cuisine of Kerala

==References== {{Reflist}}

==External links== {{commons category|Kaalan}}

Category:Kerala cuisine