Kurukku kalan / Kaalan recipe

   Kurukku kalan / Kaalan recipe

 

   

     Kurukku Kalan is a traditional Kerala dish, especially popular during the Onam Sadya feast. It is a thick, creamy yogurt-based curry made with raw banana (plantain) and  yam, cooked in a spiced coconut and yogurt gravy. The dish gets its characteristic sour taste from well-set curd, which is simmered until it thickens. Ground coconut, cumin seeds, green chilies, and black pepper are blended into a smooth paste and added to the cooked vegetables along with the curd, then simmered gently. Finally, a tempering of mustard seeds, dried red chilies, fenugreek seeds, and curry leaves in ghee is poured over the curry, enhancing its rich flavor. Kurukku Kalan is known for its long shelf life and is typically served with rice. It's a thick, mildly spiced curry usually prepared during Onam sadya and other special occasions.

 Ingredients

Vegetables:

* Raw banana (vazhakkai / nendran) – 1 small (peeled and cubed)

* Yam (chena) – 1 cup (peeled and cubed)

For cooking vegetables:

* Turmeric powder – ½ tsp

* Black pepper powder – ½ tsp

* Chilli powder - 1/2 tsp

* Salt – to taste

* Water – 1 to 1½ cups

For grinding:

* Grated coconut – 1 cup

* Cumin seeds – ½ tsp

* Green chilies – 2 to 3 (adjust to taste)

* Water – to grind

For yogurt mix:

* Sour thick curd (yogurt) – 1 to 1 1/2 cups (well beaten)

For tempering:

* Ghee – 2 tsp

* Mustard seeds – ½ tsp

* Fenugreek seeds – ¼ tsp

* Dried red chilies – 2

* Curry leaves – 1 sprig

 

Step-by-Step Instructions

Step 1: Cook the vegetables

* In a thick-bottomed pan, add the cubed yam and banana.

* Add turmeric, black pepper, chilli powder, salt and enough water to just cover the vegetables.

* Cover and cook on medium heat until the vegetables are soft but not mushy. (Takes ~10-15 minutes.)

* Once cooked, allow most of the water to evaporate. Keep it on medium heat. 

Step 4: Add the curd (yogurt)

* Add the well-beaten curd slowly, stirring continuously to avoid curdling.

* Cook on medium heat until it becomes thick. 

Step 2: Make the coconut paste

* In a blender, grind grated coconut, cumin seeds, and green chilies with a little water.

* Blend until smooth and thick. Set aside.

Step 3: Add coconut paste to vegetables

* Add the ground coconut paste to the cooked vegetables and curd mixture. 

* Mix well and cook on medium heat for 3–4 minutes, stirring occasionally. 

* Adjust salt and sourness.

Step 5: Prepare the tempering

* In a small pan, heat ghee. 

* Add mustard seeds and let them splutter.

* Add fenugreek seeds, dried red chilies, and curry leaves.

* Fry for a few seconds and pour this tempering over the kurukku kalan.

 Tips:

* Sour curd gives the best flavor. Fresh curd won’t work well.

* You can make kalan a day ahead—it tastes better as it sits.

* Traditionally, kalan is thicker than moru curry or pulissery.

 Serving Suggestion:

Serve Kalan with hot steamed rice, papadam, and other sadya dishes like avial, thoran, and sambar. 

ENJOY!!!!