Kerala Kurukku Kalan recipe is a coconut based yogurt gravy, usually take in Onam sadhya menu. I haven’t explored much into authentic Kerala recipes, but this time i wanted to try out some popular Onam sadhya recipes. My mami, from whom i learnt chakka varati recipe, whose cousin i met in India during a wedding. She is basically from Cochin and shared with me few authentic Onam sadhya recipes. Later i clarified my doubts over phone before trying out the recipe. Thank you so much Viji for sharing the recipes and patiently answering my queries. Let’s learn few more Kerala style recipes in this week.
Traditionally Kerala kalan is made with yam and nendram banana. Since i didn’t get the Nendram banana nearby my place, i added only yam. You can add raw banana(vazhakkai) too.
Check out some collection of Kerala Onam sadhya recipes from Jeyashris kitchen.
Traditionally Kerala kalan is made with yam and nendram banana. Since i didn’t get the Nendram banana nearby my place, i added only yam. You can add raw banana(vazhakkai) too.
Check out some collection of Kerala Onam sadhya recipes from Jeyashris kitchen.
Kerala Kalan recipe
Preparation Time : 15 mins | Cooking Time : 20 Mins |Serves: 3
Yam| Sennai kizhangu 1 cup (cubed)
Sour yogurt 1 cup + 1 tblsp
Pepper powder 1 tsp
Turmeric powder 1/2 tsp
Coconut 3 tblsp
Green chili 1-2
Ghee 1 tsp
Coconut oil 2 tsp
Mustard seeds 1/4 tsp
Red chili 1-2
Curry leaves few
Roasted venthaya powder 1/2 tsp
Method:
- In a pan add the cut yam, turmeric powder and pepper powder.
- Add salt once the yam is half cooked.
- Add 3/4 cup of water to this and cook till the yam gets cooked and also the water completely drained up.
- Add the ghee and cook for a minute.
- Whisk 1 cup of yogurt and add to the cooked yam mixture.
- Add little salt to this.
- Cook in a low flame till the mixture shrinks, it will curdle. It will become watery.
- No need to panic, it will thicken after 10 minutes. Cook in a medium flame.
- Grind the coconut and green chili into a very fine paste, using 1 tblsp of yogurt.
- Add this to the pan. Check for consistency and salt.
- Do not boil this. When it starts frothing switch off.
- Add the roasted venthaya powder to this. Mix well.
- In a small tadka pan add coconut oil and add mustard seeds, red chili and curry leaves.
- Add this to the kalan and switch off the flame.
- You can add a small piece of jaggery to this too.
- Cover this immediately and keep it covered till you serve.
Method:
- In a pan add the cut yam, turmeric powder and pepper powder.
- Add salt once the yam is half cooked.
- Add 3/4 cup of water to this.
- Cook till the yam gets cooked and also the water completely drained up.
- Add the ghee and cook for a minute.
- Whisk 1 cup of yogurt and add to the cooked yam mixture.
- Add little salt to this.
- Cook in a low flame till the mixture shrinks, it will curdle. It will become watery.
- No need to panic, it will thicken after 10 minutes. Cook in a medium flame.
- Grind the coconut and green chili into a very fine paste, using 1 tblsp of yogurt.
- Add this to the pan. Check for consistency and salt.
- Do not boil this. When it starts frothing switch off.
- Add the roasted venthaya powder to this. Mix well.
- In a small tadka pan add coconut oil and add mustard seeds, red chili and curry leaves.
- Add this to the kalan and switch off the flame.
- You can add a small piece of jaggery to this too.
- Cover this immediately and keep it covered till you serve.
Notes:
- Once you add the yogurt, the mixture may curdle but do not worry, it will be ok once it shrinks after 10 minutes.
- If you want little more spicy add one more green chili.
- Traditionally kurukku kalan is made in bulk and kept for a month too. They cook it till yogurt shrinks. Coconut mixture is added just on the day it is consumed.
- During Onam time, even in shops in Kerala sell the katti kalan. We can buy this and add ground mixture to this.
