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 .
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 .