Mango Cucumber Kalan Recipe – Kerala Coconut Curry & Kanji

Last Updated on 2 months by Neha Deshmukh

Mango Cucumber Kalan Recipe – Kerala Coconut Curry & Kanji

Introduction

Oh, Kalan! Just the name conjures up memories of sunny Kerala afternoons and the incredible aromas wafting from my grandmother’s kitchen. This Mango Cucumber Kalan is a dish that’s close to my heart – a beautiful blend of sweet, tangy, and savory flavors, all swimming in a creamy coconut curry. It’s traditionally served with Kanji, a simple rice porridge, and honestly, it’s a match made in culinary heaven. I first made this myself when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! I’m so excited to share this recipe with you.

Why You’ll Love This Recipe

This isn’t just another curry; it’s an experience. The Kalan is wonderfully refreshing, thanks to the mango and cucumber. The coconut milk adds a richness that’s incredibly comforting. Plus, the tempering spices give it a lovely aromatic kick. And let’s not forget the Kanji – it’s the perfect canvas for the flavorful Kalan. It’s a complete meal that’s both satisfying and light.

Ingredients

Here’s what you’ll need to make this Kerala classic:

• 3 ripe mangoes
• 1 cucumber
• ?? teaspoon salt (start with 1 tsp and adjust to taste – about 5-7g)
• ?? teaspoon turmeric powder (about 1/2 tsp – 2g)
• 1 cup coconut, grated (about 150g)
• 7-10 peppercorns
• 2 red chilies
• 1 green chili
• ?? teaspoon cumin seeds (about 1 tsp – 5g)
• 1 cup yogurt (about 240g)
• 1 tablespoon coconut oil (about 15ml)
• ?? teaspoon mustard seeds (about 1 tsp – 5g)
• ?? teaspoon fenugreek seeds (about 1/2 tsp – 2g)
• 10 curry leaves
• ?? cup broken boiled rice (about 180g)
• 2 tablespoons raw rice (about 20g)
• 3 tablespoons field beans (about 30g)
• ?? cup thick coconut milk (about 240ml)
• 2 tablespoons grated coconut (for garnish)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Mangoes: Traditionally, mampazham (a specific variety of Kerala mango) is used – it’s slightly tart and firm. If you can’t find it, use any ripe but firm mango. Alphonso or Kent mangoes work beautifully.
• Coconut: Freshly grated coconut is always best. It adds a sweetness and texture that pre-shredded coconut just can’t match.
• Coconut Oil: Don’t even think about substituting this! Coconut oil is essential for that authentic Kerala flavor.
• Curry Leaves: These little leaves pack a huge punch of flavor. They’re a staple in South Indian cooking.
• Spice Level: Feel free to adjust the number of red and green chilies to your liking.
• The Sweet & Savory Balance: This dish is all about balance. The sweetness of the mango, the tang of the yogurt, and the savory spices all play a crucial role.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Cook the Mango & Cucumber: Chop the mangoes and cucumber into bite-sized pieces. In a pot, combine them with the salt, turmeric powder, and 3.5 cups of water. Bring to a boil, then reduce heat and simmer until the mango and cucumber are soft – about 15-20 minutes.
2. Make the Spice Paste: While the mango and cucumber are cooking, let’s make the magic paste. Grind the coconut, red chilies, green chili, peppercorns, and cumin seeds with about ?? cup of water (around 60ml) until you have a smooth paste. Then, mix this paste with the yogurt.
3. Combine & Simmer: Once the mango and cucumber are cooked, add the yogurt-coconut paste to the pot. Give it a good stir and bring it to a gentle boil. Let it simmer for just a minute – you don’t want to overcook it.
4. Temper the Spices: This is where the aroma really comes alive! Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the fenugreek seeds, red chilies (broken into pieces), and curry leaves. Fry for a few seconds until fragrant. Pour this tempering over the Kalan.
5. Prepare the Kanji: Now for the Kanji! In a separate pot, cook the broken boiled rice and raw rice with enough water (about 4-5 cups) until the rice is very soft and porridge-like.
6. Add Field Beans & Coconut Milk: Roast and crush the field beans. Add them to the cooked rice. Pour in the thick coconut milk and continue to cook until the Kanji reaches a creamy consistency.
7. Serve & Enjoy: Ladle the Kanji into bowls, top with the Mango Cucumber Kalan, and garnish with grated coconut.

Expert Tips

• Don’t skip the tempering! It’s what gives the Kalan its signature flavor.
• Adjust the amount of water in the Kanji to get your desired consistency. Some people like it thicker, others prefer it more runny.
• Taste as you go! Adjust the salt and spice levels to your preference.

Variations

• My Family’s Secret: My aunt always adds a pinch of asafoetida (hing) to the tempering – it adds a lovely depth of flavor.
• For a Tangier Kalan: Add a squeeze of lime juice at the end.
• Adding Vegetables: Feel free to add other vegetables like carrots or beans to the Kalan.

Vegan Adaptation

Easy peasy! Simply substitute the yogurt with coconut yogurt. It works beautifully and maintains the creamy texture.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have severe allergies.

Spice Level Adjustment

• Mild: Reduce the number of red and green chilies, or remove the seeds before grinding.
• Medium: Use the recipe as is.
• Spicy: Add an extra red chili or a pinch of chili powder.

Festival Adaptations

Kalan is a popular dish during Onam and Vishu, the major festivals of Kerala. It’s often part of the elaborate sadya (feast) served on these occasions.

Serving Suggestions

Mango Cucumber Kalan and Kanji is a complete meal on its own. However, it also pairs well with:

• Pappadums (crispy lentil wafers)
• Pickles
• Thoran (a dry vegetable stir-fry)

Storage Instructions

• Kalan: Leftover Kalan can be stored in an airtight container in the refrigerator for up to 3 days.
• Kanji: Kanji is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days. You may need to add a little water when reheating to restore its creamy consistency.

FAQs

What is Mampazha Kalan and where does it originate from?

Mampazha Kalan is a traditional Kerala dish made with mangoes, cucumber, coconut, and yogurt. It originates from the Malabar region of Kerala and is a staple in many households.

Can I use unripe mangoes for this recipe?

While traditionally made with ripe mangoes, you can use slightly unripe mangoes for a tangier flavor. Just adjust the amount of salt and spices accordingly.

What is Kanji and how does it complement the Kalan?

Kanji is a simple rice porridge. Its mild flavor and creamy texture perfectly complement the flavorful and slightly tangy Kalan. It’s a classic pairing!

Can I make the Kanji ahead of time?

Yes, you can! Kanji actually tastes better the next day. Just reheat it with a little water to loosen it up.

What is the best way to temper spices for Kalan?

The key is to heat the oil properly and let the mustard seeds splutter before adding the other spices. This releases their aroma and flavor.

How can I adjust the consistency of the Kalan?

If the Kalan is too thick, add a little water. If it’s too thin, simmer it for a few more minutes.

What side dishes pair well with Mango Cucumber Kalan and Kanji?

Pappadums, pickles, and thoran are all excellent side dishes.