This unique dish is a speciality for the feasts that are served at the famed Guruvayur Temple, dedicated to Lord Krishna, in Kerala's Thrissur district. It is an upgraded version of the regular kalan being served at Kerala sadyas. Rich with vegetables and a burst of flavours, it would be a wonderful addition to your midday meal. Here is how to male rasakalan at home in the Guruvayur style:
Ingredients
¼ kg pumpkin (cut into small cubes)
½ kg ash gourd (cut into small cubes)
2 green chillies (sliced)
½ cup grated coconut
1 tsp cumin seeds
2 green chillies
1 cup yoghurt
1 cup buttermilk
Salt as required
¼ tsp turmeric powder
¼ tsp pepper powder
3 tsp crushed red chillies
2 sprigs of curry leaves
1 tsp cumin powder
1 tsp ghee
1 tsp mustard seeds
Preparation
Cook pumpkin, ash gourd, green chillies, crushed red chillies, pepper powder, turmeric powder, salt and curry leaves together
Grind the grated coconut with cumin seeds, 2 tbsp yoghurt and green chillies
Add the coconut paste into the cooked veggies
Add yoghurt and cumin powder too
Mix well
Heat coconut oil in a pan
Splutter mustard seeds
Sauté crushed red chillies and curry leaves
Add this tempering into the curry
Enjoy the rasa kalan with hot rice.
