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Kurukku Kalan

Kurukku Kalan

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30

Ingredients

Serves 5

  • ethakka cut into cubes 1 nos

  • Yam cubed 1/2 cups

  • turmeric powder 1/2 tsp

  • Pepper powder 1 tsp

  • Curry leaves 1 nos

  • Salt- To taste 1 pinch

  • Water 1 cups

  • Ghee 1.5 tsp

  • Sour home-made yoghurt, beaten 3 cups

  • Grated coconut 1.5 cups

  • Cumin seeds 1/2 tsp

  • Green chilies 2-3 nos

  • Roasted fenugreek powder 1/4 tsp

  • For the seasoning: Mustards 3/4 tsp

  • Mustards 3/4 tsp

  • Dry red chilies 3 nos

  • Curry leaves 1 sprig

  • Coconut oil 1 tbsp

Directions

  • 01

    Grind the coconut along with cumin seeds and green chilies to a very fine paste

  • 02

    Cook the vegetables adding ingredients numbered 2 until they are done and the water is almost evaporated

  • 03

    Pour 2 tsp ghee and stir until all the water has evaporated

  • 04

    Add in 3 cups of beaten, sour yoghurt and boil uncovered until the yoghurt thickens, about 10 – 15 minutes at medium heat

  • 05

    Bring down the heat

  • 06

    Add the ground coconut mixture and mix well

  • 07

    Cook for a minute or until it just starts to boil

  • 08

    Check for salt, sprinkle roasted fenugreek powder and remove from stove

  • 09

    Heat coconut oil in a small pan

  • 10

    Splutter the mustard seeds and fry the dry red chilies

  • 11

    Add in the curry leaves

  • 12

    Saute for a few seconds and pour over the prepared kalan

  • 13

    Cover with a lid for 15 minutes and serve with hot rice

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