Kalan Recipe | Raw Banana and Yam based yogurt curry | Kurukku/Katti Kalan | Onam Sadya Special

Monday, September 19, 2016

Kalan Recipe | Raw Banana and Yam based yogurt curry | Kurukku/Katti Kalan | Onam Sadya Special

Finally, I am winding up my Onam Sadya recipes with this Kalan post. This is also an important item in the Onam Sadya. Usually, it is made using firm vegetables like raw banana (pacha Kaya) and yam (chena). The consistency and the combination of the kalan are changed according to the occasion. For the Onam Sadya, they make the kalan a little thick with sour curd and it is called as katti kalan or kurukku kalan. (It should not run from the place where it is placed). Other days, they make it a little runny (pouring consistency). Check out the other Onam Sadya recipes too. Let us see the preparation steps:

Ingredients:

Thick sour curd/yogurt - 1 Cup

Turmeric Powder - 1/2 tsp

Salt - as required

Yam(Chena) - 1/2 cup(cubed)

Raw Banana(kaya/vazhakka) - 1/2 cup(cubed)

Pepper Powder - 1/2 tsp

Chilli Powder - 1 tsp

Ghee - 1/2 tsp

Roasted fenugreek Powder - 1/4 tsp

To Grind:

Grated Coconut - 1/2 cup

Green Chilli - 2

Cumin seeds(Jeera) - 1 tsp

To Temper:

Coconut Oil - 1 tbsp

Mustard seeds - 1 tsp

Curry leaves - a sprig

Dry Red chillies - 2

Method:

1. Grind the items under 'To Grind' to a coarse paste without adding much water. Whisk the thick curd/yogurt with 1/4 tsp turmeric powder and required salt.

2. Chop the yam and raw banana into cubes. Dissolve the pepper powder in 1/2 cup water and filter it.

3. Use the pepper mixed water to cook the yam and raw banana. Add the chilli powder, required salt and remaining 1/4 tsp turmeric powder while cooking. After the veggies are cooked and the water content is absorbed completely, add the ghee and give it a gentle mix.

4. Then add the whisked curd and the ground coconut paste. Stir it continuously to avoid the curdling of the coconut and the curd. Bring it to a boil and add the fenugreek powder. If you are making it as Katti Kalan, then simmer and cook until the curry is thickened by stirring continuously. Switch off the flame.

5. In a tadka pan, temper with items under 'To Temper' and pour it over the curry.

Serve the yummy Kalan with rice and any veggies as per your preference. I served it with Kootu Curry.

Points to remember:

Sour curd is usually used for making kalan. If your curd is not sour enough, then leave it outside of the fridge for two or three days.
If you are making it as katti kalan(thick kalan), then don't add water while grinding the coconut paste and also make sure to use very thick curd without water.
Roasted fenugreek is optional, but it gives a nice flavour. Adding more than the mentioned quantity will make the curry bitter.
For authentic Kerala taste, never skip coconut oil.