Kurukku kaalan is an unavoidable item in the traditional Kerala sadya (vegetarian feast). Interestingly, this dish is cooked in many ways across the state. However, making thick and delicious kaalan with curd, yam, plantain and pepper is the most authentic way. Homemade curd that is curdled overnight suits best for this recipe. Check out the pretty simple recipe of kurukku kaalan.
Ingredients
2 litres curd (without any lumps)
2 medium sized plantains
750 gms yam
70 gms pepper corns
3 tbsp turmeric powder
2 coconuts
5 green chillies
1 tsp cumin powder
2 tbsp fenugreek powder
2 palm full curry leaves
30 - 40 gms mustard seeds
4 -5 tbsp coconut oil
Salt as required
Preparation
The fatty and sour curd must be stirred to avoid any lumps
Take the curd in a thick bottomed vessel
Add some turmeric powder
Mix well
Keep it over the flame
Soak the pepper corns for 2 -3 hours
Grind then into smooth paste
Pressure cook the yam pieces and plantain with 1 tsp turmeric, some salt and pepper paste until two whistles
When the curd boils and becomes frothy, scoop out the froth using a spoon
Keep this froth aside to be used later
After two whistles, turn off the flame and allow the steam to be released completely
Now add the cooked veggies into the boiling curd
Mix well
Add some curry leaves too
Keep stirring until the gravy thickens up
Meanwhile, grind the grated coconut with green chillies
Add this paste into the kaalan
Add cumin powder
Stir until the water reduces completely
Turn off the flame and set it aside
Heat coconut oil in a pan
Splutter mustard seeds
Roast some curry leaves
Add this tempering into the thick kaalan
Sprinkle some fenugreek powder as the last step
Delicious and fragrant kurukku kaalan is ready.
