Traditional Kurukku Kalan Recipe


Lemongrass Tea.This is very tasty and easy to make if you follow these instructions. Watch this video and do try this at home. sure anyone gonna like this. Hope you all will try this. For getting the latest recipes and daily updates, follow the Thattukada page and tick the see first option. Do not forget to Send this post to your friends and relatives if you like this post. For more Recipes Subscribe now:CURRY with AMMA

watch video

Here we share with the authentic and traditional recipe of Kurukku Kaalan or Katti Kaalan, which is a mandatory dish of Kerala vegetarian Sadya menu. But the names and preparations vary from north to south of Kerala. Here is the authentic recipe of Central Travancore sadya style recipe which was followed in my maternal house. So do try this for your next sadya time. Make sure you prepare this a day or 2 in advance of the sadya day to get the perfect taste out of it)


Raw Banana – 1 no


Yam – 1 med pc

Youghurt (curd) – 2 glass

Green Chilly – 7 nos

Turmeric powder – 1 tsp

Chilly powder – ½ tsp

Cumin powder – 1 tsp

Pepper Powder – 1 tbsp

Fenugreek Powder – 1 tbsp

Salt – to taste

Pure Ghee – 1 tsp

Coconut oil – 2-3 tbsp

Curry Leaves – 3-4 nos

Mustard Seeds – 2 tsp

Method of preparation

Soak the banana and the yam in water with a tsp of salt and turmeric powder for ½ hour and then wash and strain. This is to remove the tartar from the banana and yam.

Into a pan, add the ghee and roast the fenugreek powder until the aroma is released and keep aside. Into the pan goes the banana and the yam pcs. Add the turmeric powder, chilly powder, pepper powder, 4-5 curry leaves, green chilly, 2 glasses of water and mix very well. Close and cook it for 10 minutes. After halfway, open the lid to see them half cooked. Add the salt at this stage only, which allows the banana and yam to cook well. Close with lid again until they are well cooked. Check the yam if it is properly cooked. Wait till the gravy is reduced as desired. Now add the spoon beaten yoghurt and mix well on low flame. Now stir continuously on low flame itself, until the gravy is reduced. Add half of the roasted fenugreek powder and mix well into the gravy. Now add the grated coconut ground to a thick paste with the cumin powder. Mix well and let it boil again. You can add a bit of sugar or jaggery at this stage if you need so, for balancing the sourness. Add extra salt if needed at this stage. Once the gravy has thickened well to the desired consistency, switch off the flame. Keep in mind that the gravy may thicken on resting. This kaalan gravy should be of thick consistency as shown in the video.

Into a pan goes 3 tbsp of coconut oil. Once the oil is hot, add the mustard seeds to splutter. Add rest of the roasted fenugreek powder and the curry leaves and pour hot over the Kurukku Kaalan and close with the lid.


Always recommended to prepare this a day or 2 in advance of serving, to get the desired sourness and flavour