Saturday 16 June 2012

Kerala Kalan (Onam Special - Kurukhu Kalan)


  • Plantain -2 (preferably Kerala nendrangai)
  • Elephant foot yam (senai/chena)- 250 grams
  • Pepper powder-3 tsp
  • Yogurt/Curd -1cup
  • Salt as required
  • Grated Coconut - 1 1/2 cup
  • Cumins seeds/ jeera -1/2 tsp
  • ghee -2 tsp
  • Mustard seeds -1/2 tsp
  • Fenugreek seeds -1/4 tsp
  • Red chilli -2
  • Curry leaves - few 

Making Kerala Kalan
  • Peel the skin of plantain.cut the plantain and elephant foot yam into big pieces.Pressure cook plantain and elephant foot yam (senai) with pepper powder, salt, for 2 whistle using less water. Lower the heat and add curd/yogurt. Simmer and cook till it starts thickening.
  • grind coconut and cumin seeds till it like a paste.add this mixture to the above solution.cook well.put some curry leaves.switch off the flame.
  • Take a pan.Heat 2 tsp ghee, add mustard seeds. when mustard splutters, add red chillies,fenugreek seeds and curry leaves under seasoning and pour it over the kaalan .
  • Serve it with hot rice.

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