Kurukku Kalan | Raw banana in yoghurt curry | Gluten Free
Kurukku Kaalan is a classic South Indian curry dish from Kerala, featuring raw plantains and yam cooked in a creamy coconut and yogurt sauce—a staple of the traditional Onam Sadya feast.
Equipment
- Thick Bottomed Pan
- Pots and Pans
Ingredients
- 2 Raw banana large
- 1/2 tsp Turmeric
- 1/2 TBSP Fresh pepper powder
- 1 tsp Salt or to taste
- 1/2 TBSP Fenugreek powder
- 200 ml Thick yoghurt substitute with cashew or rice yoghurt for a vegan version
To grind to paste:
- 1/2 cup Grated Coconut fresh / frozen
- 1 tsp Cumin seeds Jeera
- 3 green chillies adjust spice
Tempering:
- 1 TBSP Coconut oil
- 1 sprig Curry leaves
- 1/2 tsp Whole fenugreek seeds
- 2 Whole red chillies broken, optional
Instructions
- 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-spice 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
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