Kalan is a very popular and traditional Kerala dish. Sadhya’s are not complete without Kalan. It is prepared in two ways, either its of liquid consistency or a thick gravy. The Kalan I have prepared is the thick variety and it’s called Kurukku Kalan. If you plan to make Kalan be sure you have really sour curd. Since in my home none of us like sour curd, i plan it at least 2 days in advance, so i have enough sour curd. The method to prepare Kalan is simple but time consuming. Prepare a little extra Kalan and store it. It’s said that kalan tastes better when you have it the next day rather than the day you prepared it.

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