Kurukku Kalan-Katti Kalan|Sadhya Kalan recipe | Onam vishu recipes

kurruku kalan, onam , vishu recipes, sadya recipes
Kurruku kalan

Kurukku kalan is an inevitable dish in the grand sadya meal course served in Kerala during festivals of Onam and Vishu. There is another variety of kalan which is loose in consistency and is usually prepared for mixing with rice, whereas kurukku kalan is a concentrated thickened yogurt spiced gravy usually cooked with nendrankai, ( raw plantain variety ) and yam .

As much as it is a very delicious dish, it uses very few and simple ingredients, flavors coming mainly from pepper, green chillies and the aroma of cumin and coconut. The procedure of cooking the nendrankai ( raw banana ) and yam along with thick silky curd is the key to the flavor, giving it a smooth creamy texture . The dish is finished off with a blob of butter or ghee to the hot kalan, further making it smooth and creamy .

ingredients for kurukku kalan
ingredients for kurukku kalan

The trick to making good thick smooth kalan is to constantly stir after adding curds, which should be sour, thick and whisked well to prevent it getting curdled . usually curds are added all in one go after vegetables are cooked,but i add it in intervals to keep the kalan very thick and creamy .

a tbsp of ghee is added to kurukku kalan which further enhances the flavor and texture .

kurukku kalan .
coconut grated, green chillies and cumin to be ground to thick smooth paste .
kurukku kalan
kurukku kalan

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Kurukku Kalan-Katti Kalan|Sadhya Kalan recipe | Kurukku Kalan | katti kaalan | Onam vishu recipes
A delicious dish of thickened yogurt gravy that is usually cooked and served as one of the many dishes that forms of the part of the famed sadya of Kerala . Yam and raw banana are usually the vegetables used in this dish .
kurukku kalan,katti kalan,
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Prep Time 10 minutes
Cook Time 15 minutes
Servings
kurukku kalan,katti kalan,
Instructions
  1. Chop the vegetables in bigger uneven sizes , In a pan , add some water, add pepper powder , turmeric powder salt and the chopped vegetables, allow to cook till just soft, take care not to make it mushy . we need to see the whole chunks of vegetables in the final dish .
  2. allow to cook , till almost done , then add about a cup of the thick whisked curds , and allow to cook with vegetables, now at this stage you have to be constantly stirring to prevent the curds from getting curdled, which is not very pleasant , so keep stirring , till the mixture of vegetables along with the curds reduces a bit and begins to look thick.
  3. meanwhile grind to a very smooth thick paste coconut and green chillies with cumin . keep aside till needed to add in the dish .
  4. when the mixture has reduced and starts bubbling , add the ground coconut paste , don't add water , as this is the thickened gravy , and also add remaining curds if any , keep stirring on low heat after adding coconut and more curds . add a pinch of roasted fenugreek seed powder .mix well . add a tbsp of butter or ghee.
  5. switch off and prepare the tempering by heating coconut oil, crackle mustard seeds, curry leaves, red chillies , pinch of methi seeds, and pour over the fragrant kurukki kalan, and cover immediately to retain the aroma.
  6. this kalan will thicken further on cooling and can be refrigerated upto 3 days also . usually for feasts, this dish is prepared in advance and refrigerated . do not heat , but keep at room temperature and serve .
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