KURUKU KALAN

Kurukku Kalan recipe is a  coconut based yogurt gravy, usually take in Onam sadhya. Sadhya is incomplete without Kalan. This is made by concentrating (kurukku) sour curds. This can be prepared and stored for about a week. It gets very thick and tasty with time. 

INGREDIENTS:

Raw Plantian/ Nentra Kaya - 1

Yam/chena - 1 cup

Pepper powder - 1 tsp
Green chilli - 3

Water - 2 cup

Fenugreek seeds - 1 & 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Curd/Yogurt - 1 cup

Ghee - 1/4tsp

Curry Leaves

Grated coconut - 1 cup

Cumin seeds - 1/4 tsp

For Seasoning:

Coconut Oil - 1 tbsp
Mustard seeds - 1/4 tsp

Curry leaves 

METHOD:

1. Peel and cut the plantain and yam into medium pieces.

2. Fry fenugreek seeds in 1/8 tsp ghee for few mins.

3. Grind this in a pestle/mortar and keep it aside.

4. Make a fine paste of coconut and cumin seeds.

5. In an uruli/kalchatty add water, green chili and boil for few mins.

6. Add the vegetables, curry leaves, red chili powder and pepper powder, turmeric powder, salt.

7. Let it cook until vegetable get soft not mashable.

8. Now add 1/8 tsp ghee and cook till it thickens.

9. Put the flame to low and add curd. Mix well continuously till it start boiling.

10. Then allow to thicken. Cook in medium heat.

11. When the curd become thick, add grounded paste to this and mix well.

12. Allow the curry to boil for few more minutes. 

13. Switch off the flame and keep it aside. It gets thicker when it cools down. 

14. In another pan heat coconut oil and add mustard seeds and curry leaves.

15. Pour this to the kalan.

16. In the same pan add little ghee and just heat the fenugreek powder(step 1).

17. Add this to the kuruk kalan and mix well.

18. Now the tasty kuruku kalan is ready.