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


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