Kurukku kalan is made with banana, yogurt and coconut. It is an important side dish of Kerala sadya (feast).
| Servings |
servings
|
Ingredients
- 1 1/4 cups Raw Kerala banana (1 large sized)
- 1/4 teaspoon Pepper powder
- 1/8 teaspoon Chilli powder
- 1/8 - 1/4 teaspoon Turmeric powder
- 1 cup Thick yogurt
- Salt to taste
For Grinding
- 1/4 cup Coconut grated
- 1/2 teaspoon Cumin seed
- 1/8 teaspoon Fenugreek seed roasted
- 1 number Green chilli
For Seasoning
- 1/2 teaspoon Mustard seed
- 1 number Dry red chilly
- 2 sprigs Curry leaves
- 1 tablespoon Ghee
Ingredients
For Grinding
For Seasoning
|
|
Instructions
- Peel the banana and cut it vertically into half. Slice each half into 1/4 inch thick pieces. Cook the sliced banana along with chilli powder, pepper powder, turmeric powder, salt and required amount of water.
- Add slightly beaten yogurt to this and cook until the yogurt gets thickened. Stir continuously to prevent curdling. (this is a time-consuming process)
- Grind together coconut, cumin seed, fenugreek and green chilly with little water to a smooth paste and add to the banana mixture, mix well. Cook for few minutes and turn off the heat. The gravy tends to thicken as it rests.
- Heat ghee in a small pan and fry mustard seed, dry red chilly, curry leaves. Add this to the curry.
- NOTE - One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
