How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
Prep time
Cook time
Total time
Kalan Recipe
Serves: 5 people
  • Ripe plantain, cut small- ½ cup
  • Ash gourd, cut small- ¾ cup
  • Green chilies chopped- 1
  • Turmeric powder- ¼ tsp
  • Red chili powder- ¼ tsp
  • Water- 1 cup
  • Salt - ½ to 1 tsp
  • Yogurt/Curd- ¾ cup
To Grind
  • Coconut grated- ½ cup
  • Green chilies chopped- 1
  • Garlic minced- ½ tsp
  • Cumin seeds- ¼ tsp
  • Turmeric powder-1/4 tsp
  • Curry leaves- 1 sprig
  • Salt- ½ tsp
  • Water- ½ cup
For Seasoning
  • Coconut oil- 1tbsp
  • Mustard seeds- 1 tsp
  • Whole dry red chilies- 2
  • Fenugreek seeds- ¼ tsp
  • Curry leaves- 1 sprig
  1. In a saucepan, cook ripe plantain/ash gourd in 1 cup water along with green chilies, turmeric powder, red chili powder, and salt, until the veggies turn soft.
  2. Grind the above-mentioned ingredients 'to grind' to a smooth paste.
  3. Add the ground coconut to the cooked veggies. Rinse the blender jar with ½ cup water and add that.
  4. Cook for 5 minutes.
  5. Remove the saucepan from the heat, add ¾ cup thick curd, and combine everything.
  6. Return the pan back to stove over low flame, stirring constantly for a couple of minutes.
  7. Place a frying pan over medium heat, add the oil, add mustard seeds, let it splutter, add red chilies, curry leaves and finally fenugreek seeds and saute for a second.
  8. Pour the seasoning over the kalan. Cover with the lid and let cool down.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at