Kurukku Kalan is a delicious curry made in everyday Kerala homes and especially for Onam Sadhya (festive) meal. Although we make this somewhat similar, I wanted to follow an authentic recipe, which my Keralite friend directed me to her mom’s recipe.
This curry was very well received by all at home, and keeps for 3-4 days in the refrigerator. and the flavours deepen as they sit. Serve it with hot rice , kerala papad and ghee for a scrumptious meal.
This can be made with with either yam or raw banana and as I was given Raw banana and Coconut by Shobha Keshwani who was my partner for this month’s Sshh Secret Cooking challenge, it was a great way to eat raw banana (my husband’s favourite) in a delicious curry.
Be it yam or raw banana, apparently 3-4 ingredients are vital to a good Kalan (as we discovered) : turmeric, pepper powder, fresh curd and fenugreek powder. Do try this and let me know how you liked it.
prep time – 15 mins, cook time – 15 mins, serves – 3 ~ 4
Kurukku Kalan – Gluten Free Curry
Cuisine : Kerala (India) ; Course : Side Dish
Can be Vegan too
Raw banana – 2 large
Turmeric – 1/2 tsp
Fresh pepper powder – 1/2 TBSP (or to taste)
Salt – to tate
Fenugreek powder – 1/2 T (or to taste)
Thick yoghurt – 200 ml (substitute with cashew or rice yoghurt for a vegan version)
Coconut – 1/2 cup
Jeera /Cumin seeds – 1 tsp
Green chillies – 2 ~ 3 (adjust spice)
Coconut oil – 1 TBSP
Curry leaves – few
Whole fenugreek / methi seeds – 1/2 tsp
Broken red chillies – 2 (opt.)
Peel Raw banana and cut into largish cubes. Reserve in salted,turmeric water with the pepper powder for 10 mins.
Bring to a boil with the spiced water and add fresh pepper powder, cook till raw banana is done, but not mushy . keep aside.
Grind all ingredients under “to grind” to a smooth paste. Whisk this paste in the thick yoghurt.
Add this yoghurt-masala mixture to the cooked veggies (along with the water). adjust salt , and add fenugreek powder and let it simmer on a low flame to a thickish consistency.
Prepare tempering in a separate pan and add to the curry . Serve hot with steamed rice and pappadum