Skip to main content

Kurukku Kalan

Ingredients
  • Raw Banana - 1 small  (cut into cubes)
  • Yam (cubes)- 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Pepper powder - 1 tsp
  • Curry Leaves - as required
  • Salt-  as required  
  • Water - 1 cup
  • Ghee - 1 tsp
  • Sour Yogurt - 3 cups (beaten)
  • Grated Coconut - 2 cups
  • Cumin Seeds - 1/2 tsp
  • Green Chilies - 2-3nos:
  • Roasted Fenugreek Powder - 1/4 tsp
  • Mustard Seeds - 1/2 tsp
  • Red Chilies - 3nos:
  • Coconut oil - 1 tbsp

Preparation Method
  1. Grind together coconut, cumin seeds and green chilies to a very fine paste.
  2. Cook the vegetables adding turmeric powder, pepper powder, salt and water until they are cooked and the water is almost evaporated. 
  3. Pour ghee and stir until all the water has evaporated.
  4. Add in 3 cups of beaten, sour yogurt and boil uncovered until the yogurt thickens (about 10 - 15 minutes) at medium heat. 
  5. Bring down the heat and add the ground coconut mixture and mix well. 
  6. Cook until it just starts to boil.
  7. Remove from stove.
  8. In a pan bring oil to heat, splutter the mustard seeds and fry the dry red chilies. 
  9. Add the curry leaves and fenugreek powder, saute for a few seconds.
  10. Pour over the prepared kalan and cover with a lid for 15 minutes. 
  11. Serve Kurukku Kalan with hot rice.
Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.
Post a Comment
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more