Kurukku Kaalan differs from the regular Kaalan based on its consistency. It is much thicker than the Kaalan which is of pouring consistency. Prepared in temples and during ‘Sadhya’/feast, it makes use of a generous amount of Curds which is flavoured with roasted Fenugreek seeds and a seasoning of curry leaves, broken red chilly and mustard in Coconut oil.
Ingredients :
- 1 cup Raw Banana pieces
- 1 cup Yam/Suran pieces
- 1 tsp pepper powder
- 1 tsp Haldi/Turmeric powder
- 1/2 tsp Chilly powder
- 500 ml thick curds
- 1/2 of a small coconut grated
- 5 green chillies
- 1/2 tsp Jeera/Cumin seeds
- 1/4 tsp Methi/Fenugreek seeds
- 3 sprigs curry leaves
- 1 broken dry red chilly
- 1 tbsp Coconut oil
- 1 tsp Mustard
- Salt
Method :
Deskin the Yam and the Raw Banana. Wash thoroughly and cube them. Cook them in a glass of water with Pepper powder, Turmeric, salt, chilly powder and a sprig of curry leaves. Grind the coconut, green chillies, Jeera to a smooth paste and pour it into the cooked vegetables. Boil well. Whisk the Curds and drop it into the boiling Kaalan. Dry roast the Methi seeds and powder them. Tip them into the Kaalan. Mix well and keep aside. Heat the Coconut oil in a pan. Add the mustard seeds and after they splutter add a few Methi seeds and the dry red chilly. Toss. Add the remaining curry leaves. Toss and pour the seasoning into the Kaalan. Cover and keep aside for ten minutes for the flavours to infuse before serving.
