>Monkbot m Task 18 (cosmetic): eval 1 template: hyphenate params (1×); |
CleanupBot (talk | contribs) m →External links: clean up, add source tag |
||
| Line 24: | Line 24: | ||
{{india-cuisine-stub}} | {{india-cuisine-stub}} | ||
{{en-Wikipedia}} | |||
Revision as of 02:52, 2 June 2021
 | This article needs more citations. (April 2016) |
Kaalan (Malayalam: കാളന് [kaːɭan]) is a Keralite dish from Southern India, made of yogurt, coconut and a vegetable like nendran (plantain) or a tuber like the yam.
It is very thick, which distinguishes it from a similar curry known as pulisheri, and sourer than avial.[1][2] For the same reason, the kaalan can last longer when stored. [2] 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 sadhya.
See also
References
- ↑ Kalan preparation
- ↑ 2.0 2.1 "Onam special: Here's what a traditional Onam sadhya consists of". The Indian Express. 13 September 2016. Retrieved 13 September 2016.
External links
 | This Indian cuisine–related article is a stub. You can help Bharatpedia by expanding it. |