Kaalan Recipe

Yields: 3 cups (Serves 4 to 6 People)
Preparation Time: 20 Minutes
Pressure Cooking Time (For Yam): 10 Minutes

Buttermilk – 2 cups
Yam (Chena or Sooran) – 1/2 cup (chopped into 1 inch square pieces)
Grated Coconut – 1 cup
Peppercorn – 1/2 tbsp
Red Chilli or Green Chilli – 3 or 4 nos
Turmeric Powder – 1/2 tsp
Water – 1 cup
Jaggery – 1 tsp
Salt as per taste

Oil – 2 tsp
Mustard Seeds – 1 1/2 tsp
Urad Dal – 1 tsp
Red Chilli – 1 nos
Curry Leaves – 3 or 4 nos


  1. Boil the buttermilk till it reduces to 3/4th to 1/2 the original quantity, stirring intermittently.
  2. Add 1/4 tsp turmeric powder.
  3. Meanwhile, pressure cook the chopped yam with 1/4 tsp turmeric powder, salt and water.
  4. Grind the grated coconut, peppercorns and chillies into a thick, fine paste with a little water or buttermilk.
  5. Add the cooked yam to the boiled buttermilk.
  6. Add the chilli paste and jaggery to the boiled buttermilk and saute well.
  7. Temper the mustard seeds, urad dal, chilli and curry leaves in oil and pour over the buttermilk mixture.
  8. Add salt.
  9. Serve.


Pour over rice and serve or as a side dish in traditional food spread on plantain leaf.


  1. Do not add salt to the buttermilk before boiling it as it will make the buttermilk churn and thus affect the texture of the dish.
  2. You can boil and keep the buttermilk ready the previous day.

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