kaalan
{{Short description|Keralite dish from South India}}
{{For|the town in Guinea|Kaalan, Guinea}}
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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.[http://www.kothiyavunu.com/2009/07/kalan-kaalan-recipe-kerala-sadya-recipe.html Kalan preparation]{{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}} For the same reason, kaalan can last longer when stored. 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
References
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