Sadya
Kalan
Yam or ripe nendran in thick yoghurt and coconut, pepper-hot — a sadya classic.
About
Kalan (including pazham kalan with ripe banana) is a thick yoghurt-coconut curry with black pepper and fenugreek. Yam kalan and pazham kalan both appear on the banana leaf; it is sour, dense, and meant to be eaten in small spoons with rice.
Course
Feast
Region
Statewide
Typically with
Sadya rice
More dishes
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Other famous plates from Kerala’s kitchen.
Onam Sadya
The banana-leaf vegetarian feast of Onam — a dozen or more dishes in one sitting.
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Avial
Mixed vegetables in coconut and yoghurt, thickened with curry leaves and coconut oil.
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Olan
Ash gourd and cowpeas in thin coconut milk — a quiet, pale dish of the sadya.
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Erissery
Pumpkin or yam with cowpeas, coconut, and a fried-coconut topping.
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Thoran
Finely chopped vegetable stir-fry with coconut, mustard, and curry leaves.
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Moru curry
Seasoned yoghurt curry of the sadya, with or without coconut.
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