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Kalan Puli

Kalan Puli

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Kalan Puli is a majestic, robust, and profoundly aromatic Kerala heritage yogurt-coconut curry, uniquely celebrated for its thick consistency and intense sour-spicy profile. This recipe features specifically simmered cubes of yam and raw banana in a spiced yogurt base flavored with ground coconut and black pepper. Known for its sophisticated long shelf life and status as a premier staple in traditional Kerala Sadhya, it represents the soulful heart of heritage healthy vegetarian curries. The taste is intensely tart and creamy, with the black pepper Providing a unique professional-grade sharp lift. Best enjoyed with hot steamed rice. A Mandatory staple for every celebratory Malayali banquet.

Prep Time20 mins
Cook Time30 mins
Servings4 People
DifficultyMedium
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Ingredients

1 cup Yam (Chena), cubed
1/2 cup Raw banana, cubed
2 cups Thick Yogurt (Curd), whisked
1 cup Fresh Coconut, grated
1 tsp Cumin seeds
2 Green chilies
1 tsp Black peppercorns, crushed
1/2 tsp Turmeric powder
1 sprig Curry leaves
1 tsp Mustard seeds
2 tbsp Coconut oil
Salt to taste
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Cooking Instructions

Tips & Secrets

  • Using very sour and thick yogurt is mandatory for achieving the most professional-grade authentic Kalan profile.
  • Ensuring the water is completely dried before adding yogurt provides the absolute secret to achieved a long shelf life.
  • The addition of plenty of black pepper provides the essential professional-grade spicy depth found in heritage recipes.
  • Always stir in one direction specifically to ensure the professional-grade uniform creamy emulsion.

Nutritional Information(Per 1 bowl (200g))

Calories

140 kcal

Protein

3g

Fat

10g

Carbs

12g

Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.