Kalan is a delicious creamy side dish for meal made by cooking plantain & yam in a yogurt & coconut based sauce into a creamy curry. Kurukku Kalan is prepared for rice meal & Onam Sadhya spread and a must try at home.
Kalan is a part of Onam Sadya Menu, a traditional , popular and a must in sadya menu.Kalan is nothing but plaintain and yam cooked and added to a yogurt coconut based sauce which is a thick and creamy curry.As onam is nearing, this time I wanted to try Kalan curry which is one of the dishes in Sadhya menu.
There are two types of kalan namely rasa kalan prepared using variety of vegetables like pumpkin, elephant yam, ash gourd, raw banana, yellow cucumber etc and kurukku kalan which is prepared with plantain and yam it has a semi solid thick creamy consistency. I love any yogurt based curry so this easily becomes one of my favs now.
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Kalan Recipe | Kurukku Kalan
Ingredients
- 1/2 cup raw green plantain
- 1/2 cup elephant yam
- 1/2 tsp turmeric powder
- 1/2 tsp pepper powder
- 1/4 tsp fenugreek powder Dry roast 1/2 tsp of fenugreek and grind it to a fine powder
- few nos curry leaves
- 1 cup curd sour
- salt to taste
To grind:
- 1/4 cup coconut
- 1/2 tsp cumin seeds
- 1 no green chilli
To temper:
- 1 tsp coconut oil
- ½ tsp mustard seeds
- 1 no red chilli
- few nos curry leaves
Instructions
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Whisk curd well until smooth and creamy.
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Remove the skin of the veggies and chop it into bite sized pieces, Keep immersed in water and rinse it well.
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Cook the vegetables in required water with salt and turmeric powder till soft and is slightly mushy.You can add pepper powder also while cooking - I usually add at last stage.
-
Grind the ingredients listed under 'to grind' to a semi coarse mixture along with little water, Set aside. Now add whisked curd.
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Mix well, let it boil for 5 mins.Then add coconut mixture,mix well and let it cook for few mins, add pepper powder and fenugreek powder. Mix well.
-
Prepare the tadka - heat coconut oil - add the items listed under 'to temper' let it splutter. Add this tadka to the curry. Mix well and switch off.
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Serve Kalan with rice!
Video
Notes
- The curry gets to thicken faster so switch it off accordingly may be a bit runny so that once it cools down it gets to the right consistency.
- You can even mash up veggies before adding it to the curry.
- Take care to keep stirring after curd is added to avoid curd from curdling.
- You can even pressure cook the vegetables.
- Yam takes time to cook so while it is half cooked I added raw banana.
Nutrition
Kalan Recipe Step by Step
- Whisk curd well until smooth and creamy.
- Remove the skin of the veggies and chop it into bite sized pieces, Keep immersed in water and rinse it well.Cook the vegetables in required water with salt and turmeric powder till soft and is slightly mushy.You can add pepper powder also while cooking – I usually add at last stage.
- Grind the ingredients listed under ‘to grind’ to a semi coarse mixture along with little water,Set aside.Now add whisked curd.
- Mix well, let t boil for 5 mins.Then add coconut mixture,mix well and let i cook for few mins, add pepper powder and fenugreek powder.Mix well.
- Prepare the tadka – heat coconut oil – add the items listed under ‘to temper’ let it splutter.Add this tadka to the curry.Mix well and switch off.
Serve with rice!
Expert Tips
- The curry gets to thicken faster so switch it off accordingly may be a bit runny so that once it cools down it gets to the right constiency.
- You can even mash up veggies before adding it to the curry.
- Take care to keep stirring after curd is added to avoid curd from curdling.
- You can even pressure cook the vegetables. Yam takes time to cook so while it is half cooked you can add plaintain.But I sometimes add together and cook it as its ok if it gets slightly mushy too.
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