Kurukku Kaalan / Thickened Yogurt with Vegetables  

Another traditional keralite sadya dish - kaalan. It is prepared using yam and raw plantain in thick yogurt. It might be a little time consuming to make, but its worth all the effort.

This is my all time favourite sadya dish that sets the mouth watering and the taste buds tingling. Whenever I get a chance to go to a sadya(feast), I always want more and more servings of Kaalan than any other dish. I literally can have rice just with kaalan without any curries.  Hope you guys will also love this dish..Do try and enjoy!!

Preperation Time: 20 min.

Cooking Time: 40 - 45 min.

Serves: 5


Thick yogurt - 1 litre (slightly sour)

Yam - 150 gms (sliced)

Raw plantain - 150 gms (sliced)

Chilli powder - 3/4 tsp

Pepper powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt - to taste

Fenugreek powder - 1/2 tsp

Ghee - 1 tsp

  To view all ingredient's regional names click here

For grinding

Grated coconut - 3 cups (see the measurements here)

Jeera - 1/2 tsp

Green chilli - 2

For seasoning

Coconut oil - 1 Tbsp

Mustard seeds - 1/2 Tbsp

Dry red chilli - 3

Curry leaves - 2 stem

Preparation Method

Grind coconut, jeera and green chilli with a little yogurt to make a thick paste and keep aside.

Cook yam and plantain in water along with salt, turmeric powder, pepper powder and chilli powder till the vegetables are well cooked and water has dried out (Make sure that it doesn’t get burnt)

Now turn the flame low and add yogurt. Stir continuously till it becomes half in quantity.

Then add the coconut paste. Stir continuously for a few more minutes till the gravy becomes semi thick. Keep in mind that when it cools down, the gravy thickens further.

Turn the flame off.

Sprinkle fenugreek powder on top and mix well.

Heat oil in another small frying pan and splutter mustard seeds.

Then add dry chillies and curry leaves and saute for a while.

Pour this seasoning into the curry and mix well.

Add 1 tsp ghee on top and cover the vessel for 5 minutes to impart a good flavour to the curry.

Serve hot with rice...

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