Kurukku Kalan
With Onam knocking on our doors in few days,everyone of us will be on lookout for good sadya recipes.This recipe was handed down to me by my mother.I made few changes to that after tasting the best Kuru kaalan i ever had from my mother in law.Hope you guys also enjoy making n eating it....Advance Thiruvonaashamsakkal from me and my family...
Ingredients:
Raw Plantain/Nentra Kaya-1
ElephantYam/Chena-medium piece
Pepper Pwder-1tsp
Turmeric Powder-1/2tsp
Curd(beaten curd)
Salt to taste
Water
Grated coconut
Cumin seeds
Green Chilli
Coconut Oil
Curry leaves
Mustard seeds
Dry Red Chilli
Fenugeek ( roasted and ground)powder-2 pinch
Method:
Peel and cut the plantain and yam into medium pieces.(i had only yam with me when preparing this recipe)After washing them,put them in a bowl with 2 cups of water and 1 tsp pepper powder.
Let it cook until done.To this add salt and beaten curd.Mix well and let it boil and start thickening in medium heat(this is what we call kurukkuka in malayalam).
Make a very fine paste of grated coconut,Cumin seeds and green chilli. The.The paste has to be made with out water and has to have a butter kind of consistency(We say "vennapole arakkuka" in malayalam).My tip for getting the butter consistency without water is add little bit beaten curd while grinding this paste.You will surely get a very fine paste needed for kaalan
When the curd is thickened enough;add the fine paste to it.After adding the mix, don't let it boil.Switch off before the boil happens.Take a string of curry leaves and put it inside the kaalan so that the flavour of the curry leaves seaps in.
In another kadai splutter musturd seeds,add dry red chilli and curry leaves.After switching off,add two pinches of fenugeek powder into it.Mix this with the kalan and your tasty kurukku kaalan is ready to serve.
Ingredients:
Raw Plantain/Nentra Kaya-1
ElephantYam/Chena-medium piece
Pepper Pwder-1tsp
Turmeric Powder-1/2tsp
Curd(beaten curd)
Salt to taste
Water
Grated coconut
Cumin seeds
Green Chilli
Coconut Oil
Curry leaves
Mustard seeds
Dry Red Chilli
Fenugeek ( roasted and ground)powder-2 pinch
Method:
Peel and cut the plantain and yam into medium pieces.(i had only yam with me when preparing this recipe)After washing them,put them in a bowl with 2 cups of water and 1 tsp pepper powder.
Let it cook until done.To this add salt and beaten curd.Mix well and let it boil and start thickening in medium heat(this is what we call kurukkuka in malayalam).
Make a very fine paste of grated coconut,Cumin seeds and green chilli. The.The paste has to be made with out water and has to have a butter kind of consistency(We say "vennapole arakkuka" in malayalam).My tip for getting the butter consistency without water is add little bit beaten curd while grinding this paste.You will surely get a very fine paste needed for kaalan
When the curd is thickened enough;add the fine paste to it.After adding the mix, don't let it boil.Switch off before the boil happens.Take a string of curry leaves and put it inside the kaalan so that the flavour of the curry leaves seaps in.
In another kadai splutter musturd seeds,add dry red chilli and curry leaves.After switching off,add two pinches of fenugeek powder into it.Mix this with the kalan and your tasty kurukku kaalan is ready to serve.
~Sreenitha ...
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