 |
This article needs additional citations for verification. Please help improve this articlebyadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Kaalan" – news · newspapers · books · scholar · JSTOR (April 2016) (Learn how and when to remove this message) |
Kaalan (Malayalam: കാളൻ [kaːɭan]) is a Keralite dish from South India, made of yoghurt, coconut and a raw fruit nendra kaaya or a tuber like the chena.
It is very thick, which distinguishes it from a similar curry known as pulisseri, and more sour than avial.[1][2] For the same reason, 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 Sadya.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
