Kalan Recipe | Kerala Style Kurukku Kalan-Kerala Sadhya Series-6

Kalan Recipe | Kerala Style Kurukku Kalan with Video Recipe. Kalan is a kerala traditional dish which is served as a side dish for kerala sadhya feast. It is made with raw plantain, yam, coconut and curd. It’s preparation is just like the preparation of normal moru curry. The main difference of this curry with the normal moru curry is that in this curry we will add pepper. The favor of pepper gives a unique favor for this curry. This curry has a thick consistency`than the normal moru curry. You can serve it as a curry to rice as well as a side dish as it has a thick texture. This curry is very easy to prepare. Try this recipe and let me know how it turned out for you. Let us come to the recipe

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Ingredients

For Coconut Paste

Grated coconut-1 cup
Greenchilli-1
Cumin seeds- 1 tsp

Other Ingredients

Raw Plantain-1 cup (cubed)
Yam/ Suran-1 cup (cubed)
Turmeric powder-1/2 tsp
Redchilli powder-1/4 tsp
Pepper powder-3/4 tsp
Greenchilli-1 sliced
Curry leaves
Water- 2 cup
Fenugreek powder-1/2 tsp
Salt-1 tsp
Curd-1 cup (whisked)

For Tempering

Coconut oil-2 tbs
Mustard seeds-1/2 tsp
Dry redchilli-1
Curry leaves

Method Of Preparation

In a mixer add grated coconut, green chillies and cumin seeds. Grind it to a fine paste by adding 1/2 cup water. Keep it aside
In a kadai add plantain and yam. Then add turmeric powder, redchilli powder, pepper powder, green chilli and few curry leaves. Add 2 cup water. Cover the kadai and cook it for 10 minutes or until plantain and yam are half cooked
Once vegetables are half cooked add fenugreek powder and salt into it and mix well
Cover the kadai with lid and cook until vegetables are cooked well
Once the vegetables are cooked well add the grounded coconut paste into it and mix well
Cook it for 5 minutes or until it started to boil
Once it started to boil switch off the flame and add curd. (Whisk the curd well before adding to the curry otherwise curd will curdle)
Mix it well
Next For tempering heat coconut oil in a pan. Then add mustard seeds, dry redchillies and curry leaves into it. Splutter the tempering
Add the tempering into the curry and mix it
Kalan is now ready to serve