Kurukku Kalan is a delicious coconut and yoghurt based gravy vegetable that is a must at Onam and other celebrations at Kalpathi, Girija Paati's maternal village. Tangy with a hint of spice and the earthiness of yam, this recipe is sure to be a hit.
Try Girijapaati's Kurukku Kalan recipe this Onam and let us know what your experience was like.
Yam - 150 gms
Sour Curd - 400 gms
Coconut Oil - approx 15 ml
Salt - approx 5 gns - to taste
Turmeric - 1/4 tsp
Water - approx 1 cup - to cook
Paste to grind:
Whole Black Pepper - 5 gms
Grated Coconut - 40 gms
Methi Seeds - 1 tsp - roasted
Tadka - all to taste
- Make a paste of whole black pepper, grated coconut and roasted methi seeds with a dash of water, Set aside.
- Heat the yoghurt in a kadai. Once it starts to separate, add in turmeric. When almost all the water evaporates and it becomes like paneer (cottage cheese), remove from heat and set aside.
- Heat water, add turmeric and yam, cover and cook.
- When the yam is half-cooked add salt .
- Once the yam is cooked, add the paste and boil till the raw smell disappears.
- Add the reduced yoghurt to the dish, allow to reach a boil and switch off the flame.
- Make a tadka of cocnut oil, mustard seeds and curry leaves.
- Season with the hot tadka and serve with love
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