Kurukku Kalan

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Kurukku Kalan

Description

Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min

Ingredients

Serves : 4
  • 1/2 cups 1.raw green plantain,diced (peel off its skin)


  • 1/2 cups elephant yam,diced (you can use frozen yam)


  • 2-3 nos green chilies


  • 1/4- 1/2 tsp turmeric powder


  • 1/4- 1/2 tsp chilly powder (optional)


  • 3/4 tsp pepper powder


  • 1-2 sprig curry leaves


  • 1 pinch salt – to taste


  • 2.5 cups 2. sour yoghurt


  • 3/4 -1 cups grated coconut


  • 1/4 -1/2 tsp cumin seeds


  • 1/4 tsp 3. uluva podi/ fenugreek powder


  • 2-3 tsp 4. coconut oil


  • 1/4-1/2 tsp mustard seeds


  • 2 nos dry red chilies

Directions

  • 1. Cook the plantains and yam in sufficient water adding turmeric powder, chilly powder, pepper powder and salt at medium heat. Meanwhile grind the coconut and cumin seeds to a very fine paste
  • 2. When the water is almost evaporated and the vegetables are cooked, mash them slightly and add the ground coconut paste.
  • Cook for a few minutes until its raw taste is gone.
  • Bring down the heat and add the beaten yoghurt. Keep stirring, after you add yoghurt, otherwise it will curdle.
  • Sprinkle fenugreek powder and check for salt.
  • Heat through and switch off.
  • 3. In another pan heat some coconut oil, splutter mustards, brown the dry red chilies, add a few curry leaves and pour this seasoning over the kalan.
  • Cover with a lid for 15 minutes. Mix well.
  • Serve hot with plain rice and other side-dishes.