Kaalan

Dear reader, We need your support to keep the flame of knowledge burning bright! Our hosting server bill is due on June 1st, and without your help, Bharatpedia faces the risk of shutdown. We've come a long way together in exploring and celebrating our rich heritage. Now, let's unite to ensure Bharatpedia continues to be a beacon of knowledge for generations to come. Every contribution, big or small, makes a difference. Together, let's preserve and share the essence of Bharat.

Thank you for being part of the Bharatpedia family!
Please scan the QR code on the right to donate.

0%

transparency: ₹0 raised out of ₹100,000 (0 supporter)

A kaalan preparation

Kaalan (Malayalam: കാളൻ [kaːɭan]) is a Keralite dish from South India, made of yoghurt, coconut and a raw fruit nendra kaaya or a tuber like the chena.

It is very thick, which distinguishes it from a similar curry known as pulisseri, and more sour than avial.^[1]^[2] For the same reason, 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 Sadya.