Sunday, 7 August 2016

Kurukku Kalan !


Kurukku Kalan (aka Katti Kalan) is a yogurt(curd) and coconut based dish that is part of the delicious Onam sadya. I love to experiment with some of these traditional kerala dishes and I started loving this kalan for it has yam, my favourite veggie (tuber). Kurukku in Malayalam means to reduce, so as it means we keep cooking and reduce the curd that is added and then lot of freshly ground coconut is added to the dish, and tempered with lot of curry leaves in coconut oil.
First time I just used normal yogurt, though it tasted good it lacked the authentic sour taste. So always  try use sour curd/yogurt for this dish. 
Though the ingredients used in Kalan and Kurukku kalan are same, they only differ in their consistency. As the curd is cooked for long time and reduced kurukku kalan is a little time consuming dish but worth the time and effort.


INGREDIENTS
  • 1 big plaintain (raw banana)
  • 1 cup chopped yam
  • 1/2 tsp turmeric powder
  • 1/2 tsp pepper powder
  • 1 tsp red chilli powder
  • salt as needed
  • 2 cups sour curd (approx 500 gms)
  • 1 cup Grated / chopped coconut (approx one small coconut)
  • 2 - 3 Green Chillis
  • 1/2 tsp Jeera
  • 1 tbsp Ghee
  • 1/2 tsp Roasted Fenugreek powder

To Temper
  • 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 1/2 tsp jeera
  • a pinch of asafoedita
  • 2 -3 Dry red chillis (broken)
  • few curry leaves

STEPS
  • Peel the outerskin and Chop the raw banana   and yam and keep the immersed in water.
  • First take the yam in a vessel and immerse in water and cook for 4 - 5 minutes. As yam takes a little longer time to cook when compared to plaintain, we are adding this first.


  • After 5 minutes, add the raw banana, turmeric powder , chilli powder, pepper and salt and close and cook 


  • All the water should be absorbed and the veggies should be cooked almost. Then add the sour curd and give a mix. Allow it to cook in medium flame.


  • Meanwhile , when the curd is recuding, grind the coconut with green chillis and jeera to a smooth paste adding little water.


  • Once the curd / yogurt is reduced much, add the ground paste and curry leaves and allow to simmer for another 5 to 7 minutes, until the kalan is thick and no more runny.
  • Sprinkle roasted fenugreek powder and add a spoon of ghee and turn off stove.

  • Do a tempering with oil, mustars, jeera, hing, red chillis and lot of curry leaves and then pour this on the kalan and gently mix.



NOTES

  • Make sure you use very sour curd for this dish. Most of the yogurt we get here are really sweet , so I keep them outside for a day so that they become a little sour.
  • Curry leaves and fenugreek powder add very good flavour to the dish, so do not skip them.
  • Use fresh coconut always for most of the kerala dishes. Desiccated or frozen wont give you same results as fresh.
  • Instead of adding pepper powder or crushed pepper directly when cooking veggies, you can also add the pepper to 2 cups water and strain it and then use the water to cook veggies as we only need the pepper flavor.
  • Serve with rice or as side dish.



With Love,

1 comment:

  1. I was actually looking for some authentic Indian dish to try out, my husband is from India and he always ask me to cook Indian dishes for him. Will try this recipe soon. Hope he will love it !

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