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Thursday, August 31, 2017


How to make kurukku kalan, How to make katti kalan
Being born and brought up in Coimbatore and owing to its proximity to Kerala, I have tasted many Kerala dishes. During Onam and other festivals, I have cooked many traditional Kerala recipes. Sadhya/ Sadya in Kerala, is a traditional feast served on banana leaf, similar to Tamil Nadu's 'Vazhai ilai sappadu'. Click here for Onam sadhya recipes. Coming to Kalan, no Onasadhya is complete without a Kalan. The difference between Kalan and Kurukku kalan is, Kalan will be like a gravy, and a pouring consistency, whereas Kurukku kalan is stirred for a long time until the gravy thickens. Kalan/Kurukku kalan/Katti Kalan is made with vegetables like Chena (yam), Kaya (raw banana), Kumbalanga (Ash gourd) and thick yoghurt. Kurukku kalan stays fresh for a fortnight.


Chopped ashgourd - 1 
½ cup
Chopped raw banana - 1 
½ cup

(Yam and raw banana makes a good combo. I used ashgourd and raw banana).
Turmeric powder - 1/4 tsp
Red Chilli Powder - a pinch
Pepper Powder - 1 tsp
Salt - to taste
Thick sour curds - 3 cups

To grind to a paste:
Grated Coconut - 1/2 cup
Green Chillies - 2
Jeera - 1/4 tsp

To temper:

Coconut oil - 1 tbsp
Mustard Seeds – 1/4 tsp
Curry Leaves - a sprig
Dry red chillies - 1


Peel the skin and cut the vegetables into medium sized pieces. Grind coconut, green chillies and jeera to a thick, smooth paste. Whisk curd without water until smooth.

Cook vegetables with chilli powder and turmeric using very little water. When half cooked, add salt and beaten curd and stir until the curd reduces and the kalan thickens to a semi solid state. ###

Now add the ground coconut paste. Mix well and cook in low flame until thick. Now add pepper powder, mix well and cook for a few seconds.

Temper with given ingredients, mix well and serve with steamed rice.

(### NOTE: Generally, it is prepared upto this stage and stored for future use. This stays good for more than a fortnight). 

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