Kurukku Kalan

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Kurukku Kalan

Description

Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min

Ingredients

Serves : 5
  • 1 nos ethakka cut into cubes


  • 1/2 cups yam cubed


  • 1/2 tsp turmeric powder


  • 1 tsp pepper powder


  • 1 nos curry leaves


  • 1 pinch salt- to taste


  • 1 cups water


  • 1.5 tsp ghee


  • 3 cups sour home-made yoghurt, beaten


  • 1.5 cups grated coconut


  • 1/2 tsp cumin seeds


  • 2-3 nos green chilies


  • 1/4 tsp roasted fenugreek powder


  • 3/4 tsp for the seasoning: mustards


  • 3/4 tsp mustards


  • 3 nos dry red chilies


  • 1 sprig curry leaves


  • 1 tbsp coconut oil

Directions

  • Grind the coconut along with cumin seeds and green chilies to a very fine paste
  • Cook the vegetables adding ingredients numbered 2 until they are done and the water is almost evaporated
  • Pour 2 tsp ghee and stir until all the water has evaporated
  • Add in 3 cups of beaten, sour yoghurt and boil uncovered until the yoghurt thickens, about 10 – 15 minutes at medium heat
  • Bring down the heat
  • Add the ground coconut mixture and mix well
  • Cook for a minute or until it just starts to boil
  • Check for salt, sprinkle roasted fenugreek powder and remove from stove
  • Heat coconut oil in a small pan
  • Splutter the mustard seeds and fry the dry red chilies
  • Add in the curry leaves
  • Saute for a few seconds and pour over the prepared kalan
  • Cover with a lid for 15 minutes and serve with hot rice