Kaalan is an ozhichukari (curry for rice) and is one of the most important dishes of the traditional Kerala feast known as the sadya. The vegetables used are banana and papaya (or mango) that is just starting to ripen, and plantain of the Paalayan kodan variety. These are chopped into small pieces and cooked with slit green chillies, chilli powder, turmeric powder, salt and curry leaves. When the vegetables are cooked and all the water content has evaporated, mix in well-set curds that have been stirred, salt and asafetida powder. Lower the flame and wait for the curry to become thick. As a final step, add spluttered mustard seeds to the curry and then remove from the fire.
