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 .
Servings Prep Time
5 10minutes
Cook Time
15minutes
Servings Prep Time
5 10minutes
Cook Time
15minutes
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 .