#kurukkukaalan
Kurukku Kalan-Katti Kalan|Thickened Yogurt Gravy
The recipe for today is a part of Sadya menu /Kerala feast ‘Kurukku Kalan’. In Kerala (South India) Sadya is a traditional feast, where an array of vegetarian dishes, served on a banana leaf in a particular order. No Kerala feast /Sadya is complete without Kalan /Kurrukku Kalan /Katti Kalan
Kurukku Kaalan is a main dish durig festival occassions such as vishu onam and kaalan is an unavoidable dish in marriage sadya.Kaalan is prepared by using elephant yaam,raw banana,thick curd,green chilly,pepper,cocunut,jeera etc...
Everyone try to include this mouth watering recipie along with your main course
Strain the curd well.
Add pepper powder to water and when it clears, drain the liquid.
Add water to this again and then add the chopped yam pieces, the banana pieces (scrape off the skin and cut into thin long pieces), curry leaves, green chillies, turmeric powder and salt and keep for cooking.
When the yam is cooked well and the remaining water dries up, add ghee and sauté well.
To this, add the strained curd and keep to boil till it dries up.
When it thickens well, make a paste of the grated coconut, cumin seeds and green chillies, and add it to the yam mixture and boil it well.
Switch off the flame.
Heat a frying pan and roast (without oil) the fenugreek seeds.
Finely powder the roasted fenugreek seeds and add it to the prepared kaalan.
Heat the coconut oil, add the mustard seeds, dry red chillies and curry leaves. Toast them well, add to the kaalan and mix well.