Kalan/Kurukku Kalan Kerala Sadya Dish Recipe by ZMA
Cooking Instructions 25-30 minutes 1 Boil diced raw banana and potatoes with salt, turmeric and red chilli powders until soft. 2 Grind fresh coconut, shallots, cumin, peppercorns, green chilli and turmeric powder to a smooth paste. 3 Add the paste to the clay pot. Mix well and simmer for 4-5 minutes. Also don't forget to add half a teaspoon of roasted fenugreek powder. 4 Lower the heat, add thick curd and stir gently. Let it cook for a few more minutes until the consistency is thick. Do not reduce it too much, it tends to become thicker as it cools down. Adjust salt as well without fail. 5 Heat coconut oil, splutter mustard seeds, fenugreek seeds, curry leaves and dry red chillies. 6 Pour the tempering over the kalan and mix gently. Serve right away. Enjoy! 1 Boil diced raw banana and potatoes with salt, turmeric and red chilli powders until soft. 1 Boil diced raw banana and potatoes with salt, turmeric and red chilli powders until soft. 2 Grind fresh coconut, shallots, cumin, peppercorns, green chilli and turmeric powder to a smooth paste. 2 Grind fresh coconut, shallots, cumin, peppercorns, green chilli and turmeric powder to a smooth paste. 3 Add the paste to the clay pot. Mix well and simmer for 4-5 minutes. Also don't forget to add half a teaspoon of roasted fenugreek powder. 3 Add the paste to the clay pot. Mix well and simmer for 4-5 minutes. Also don't forget to add half a teaspoon of roasted fenugreek powder. 4 Lower the heat, add thick curd and stir gently. Let it cook for a few more minutes until the consistency is thick. Do not reduce it too much, it tends to become thicker as it cools down. Adjust salt as well without fail. 4 Lower the heat, add thick curd and stir gently. Let it cook for a few more minutes until the consistency is thick. Do not reduce it too much, it tends to become thicker as it cools down. Adjust salt as well without fail. 5 Heat coconut oil, splutter mustard seeds, fenugreek seeds, curry leaves and dry red chillies. 5 Heat coconut oil, splutter mustard seeds, fenugreek seeds, curry leaves and dry red chillies. 6 Pour the tempering over the kalan and mix gently. Serve right away. Enjoy! 6 Pour the tempering over the kalan and mix gently. Serve right away. Enjoy! Tips For a richer flavor, use freshly grated coconut and adjust the spice level according to your taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Bacon & Chicken Sausage Cellentani Shrimp teriyaki bowl Lemongrass Pork Taco Spaghetti Fishless pero Fabulous ✨💥 Creamy Bacon & Chicken Sausage Cellentani Shrimp teriyaki bowl Lemongrass Pork Taco Spaghetti Fishless pero Fabulous ✨💥 Sharkara Varatti -kerala's Irresistible Sweet Crunch Cabbage Thoran~Traditional Vegeterian Feast of Kerala😋 High protein dosa Kerala style rasam Grilled Vegetables and Chicken Protein Rich Sprout Paratha Stuffed With Paneer Mixture Aviyal- Onam Sadya dish Parippu Vada Victoria Sponge Cake Stuffed Acorn Squash Sharkara Varatti -kerala's Irresistible Sweet Crunch Cabbage Thoran~Traditional Vegeterian Feast of Kerala😋 High protein dosa Kerala style rasam Grilled Vegetables and Chicken Protein Rich Sprout Paratha Stuffed With Paneer Mixture Aviyal- Onam Sadya dish Parippu Vada Victoria Sponge Cake Stuffed Acorn Squash