Kurukku Kalan

Kurukku Kalan

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves 4

  • 1.Raw green plantain,diced (Peel off its skin) 1/2 cups

  • Elephant yam,diced (You can use frozen yam) 1/2 cups

  • Green chilies 2-3 nos

  • turmeric powder 1/4- 1/2 tsp

  • Chilly powder (Optional) 1/4- 1/2 tsp

  • Pepper powder 3/4 tsp

  • Curry leaves 1-2 sprig

  • Salt – To taste 1 pinch

  • 2. Sour yoghurt 2.5 cups

  • Grated coconut 3/4 -1 cups

  • Cumin seeds 1/4 -1/2 tsp

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

  • 4. Coconut oil 2-3 tsp

  • Mustard seeds 1/4-1/2 tsp

  • Dry red chilies 2 nos

Directions

  • 01

    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

  • 02

    2. When the water is almost evaporated and the vegetables are cooked, mash them slightly and add the ground coconut paste.

  • 03

    Cook for a few minutes until its raw taste is gone.

  • 04

    Bring down the heat and add the beaten yoghurt. Keep stirring, after you add yoghurt, otherwise it will curdle.

  • 05

    Sprinkle fenugreek powder and check for salt.

  • 06

    Heat through and switch off.

  • 07

    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.

  • 08

    Cover with a lid for 15 minutes. Mix well.

  • 09

    Serve hot with plain rice and other side-dishes.

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