No Kerala sadya is complete without kalan (kadhi) which is made of curd, coconut and vegetables like raw plantain, yam or both together. It can be prepared with ripe plantain also. Kurukku Kalan is prepared with thick gravy unlike the normal kalan. It is one of the most delicious items of sadya which is served as a side dish to hot boiled rice. It tastes best on the next day of preparation and can be stored for 3-4 days.
Ingredients
1. Sour curd – ½ litre
2. Raw plantain diced – 2
3. Pepper powder – 1 tsp
4. Chilli powder – ½ tsp
5. Turmeric powder – ½ tsp
6. Curry leaves
7. Green chillies slitted – 5-6
8. Salt
For the paste
1. Grated coconut – 1 cup
2. Cumin seeds – 1 tsp
3. Chilli powder – ½ tsp
4. Turmeric powder – ½ tsp
For Tempering
1. Oil- 1 tsp
2. Ghee - 1tsp
3. Mustard seeds – ½ tsp
4. Dry red chillies – 3-4
5. Curry leaves
6. Roasted fenugreek powder – ¼ tsp
Preparation
1. Finely grind the coconut with little curd and the ingredients for the paste.
2. Scrape the skin of the plantain (do not peel) and cut into little thick pieces. Cook the plantain pieces with slitted green chillies, chilli powder, turmeric powder, curry leaves and salt with enough water to cover the pieces on medium flame.
3. When the pieces are cooked well and water dries up add the beaten curd and keep stirring till it boils. Boil for 3-4 minutes till it thickens. Keep stirring.
4. Add ground coconut paste and stir continuously till it boils. Switch off the flame and keep aside.
5. Heat oil and ghee in a frying pan. Crackle mustard seeds, red chillies, curry leaves. Fry and pour over the kalan along with roasted fenugreek powder. Mix well and keep aside.
Tips
1. The curd should be sour otherwise it will curdle.
2. Pepper powder should be a fine powder, not crushed pepper.
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