Kurukku Kalan- A yogurt based raw plantain and yam curry

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Today on this auspicious vishu day I would like to present you all with a very delicious curry which is predominantly made in central kerala from cochin , thrissur and palakkad. No sadya is complete without serving kalan and it has various versions too , but here I have made a kurukku kalan which is thicker than the other kalan . Kalan is a yogurt based curry made with raw plantain and yam flavoured with black pepper and chilli powder, and once you make it you will be hooked to the taste of it . I personally love any kind of curries made based on yogurt , so kalan is one my favourite curries . Normally for big sadyas the vegetables are cooked before and on the day of sadya the yogurt and coconut mixture is added to it .

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Lets see how to make this delicious curry !!!

I am sure you will enjoy this

xoxo
Parvathy

Kurukku Kalan
Serves 4
A delicious Kerala sadya curry
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Prep Time
20 hr
Cook Time
20 hr
Total Time
40 hr
Prep Time
20 hr
Cook Time
20 hr
Total Time
40 hr
69 calories
16 g
0 g
1 g
1 g
0 g
59 g
7 g
8 g
0 g
0 g
Nutrition Facts
Serving Size
59g
Servings
4
Amount Per Serving
Calories 69
Calories from Fat 6
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
6%
Sugars 8g
Protein 1g
Vitamin A
12%
Vitamin C
41%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Raw Plantain - 1 medium sized
  2. Yam- 1 cup (cubed)
  3. Turmeric powder- 1/4 tsp
  4. Black pepper powder- 1/4 tsp
  5. Red Chilly powder- 1/4 tsp
  6. Grated coconut- 1/2 cup
  7. Green chilly- 1 no
  8. Cumin Seeds- 1/2 tsp
  9. Yogurt- 11/4 cup
  10. Ghee- 1 tsp
  11. Mustard Seeds- 1/2 tsp
  12. Fenugreek Seeds- 1/4 tsp
  13. Whole red chillies- 3 no
  14. Curry leaves- 2 sprigs
  15. Coconut oil- 1 tbsp
  16. Salt- as needed
Instructions
  1. 1. Cut Raw plantains and yams into cubes and keep it aside . I used frozen yam so I thawed it thoroughly before I cooked it .
  2. 2. In a sauce pan place these vegetables, add some water a pinch of turmeric , chilly powder and pepper powder
  3. 3. Cook the vegetables very well till the water is dry and the vegetables are cooked , if the vegetables are not cooked when the water is dry add more water to it
  4. 4. While the vegetable is cooking grind coconut , green chillies and cumin into a smooth paste . Add yogurt to grind instead of water
  5. 5. When the vegetables are cooked add one teaspoon ghee and the yogurt to it . The yogurt should be beaten to very smooth . I used greek yogurt for my kalan and it became really thick
  6. 6. Keep it on the flame and stir it continuously on medium heat . Stir till a boil comes but be careful not to curdle the yogurt . Add the coconut mixture and enough salt to it and cook for 2 to 3 minutes
  7. 7. In another pan heat oil crackle mustard seeds , fenugreek seeds , whole red chillies and curry leaves
  8. 8. Add this tempering to the prepared kalan .
  9. 9. Serve with rice . Kurukku kalan becomes thicker when it sits longer
beta
calories
69
fat
1g
protein
1g
carbs
16g
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Crackleandtemper http://crackleandtemper.ca/
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