Kurukku Kalan | Katti Kalan | Sadhya Kalan Recipe

Kurukku Kalan | Katti Kalan | Sadhya Kalan Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is another famous delicacy from the Kerala cuisine which is a must in the Onam Sadhya feast. It is a slightly spicy, tangy, semi-thick curry, prepared with Raw Banana(kaya) and Yam(chena). Coconut paste and sour curd are used as the curry base and tempering is done at last with coconut oil which is the thumb rule for any Kerala food. Use aged yam else there will be an itching sensation in the throat and be certain to use only sour curd, as this dish won’t taste when prepared with fresh curd. Also, simmer the flame while adding the curd and do continue the stirring, till the curry thickens, otherwise, there is a chance of curdling. This dish is moreover similar to the Kerala style Kootu Curry, the only difference is here we use curd. If interested check my Onam Recipes and 100+ Lockdown Recipes.

Check my other Onam Sadhya Recipes like
1. Kadala Curry
2. Kerala Puttu
3. Cabbage Thoran
4. Beetroot Pachadi
5. Mor Curry
6. Wheat Flour Appam

Sadhya Kalan Recipe

Kurukku Kalan | Katti Kalan | Sadhya Kalan Recipe

Priya Santhamohan

Kurukku Kalan | Katti Kalan | Sadhya Kalan Recipe is a slightly spicy, tangy, semi-thick curry, prepared with Raw Banana(kaya) and Yam(chena).

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Kootu Recipes, Onam/Sadhya Recipes, Sidedish for Rice

Cuisine Kerala, Indian

Servings 4 People

Calories 352 kcal

Equipment

• Stovetop
• Mixer

Ingredients

  

• ¼ Cup Raw Banana
• ¼ Cup Yam
• 1½ Cup Water
• 1 Pinch Turmeric Powder
• ½ tsp Chilli Powder
• ¼ tsp Pepper Powder
• ¼ tsp Methi Seeds
• Salt As Required
• 1 Cup Curd Link for Homemade Curd

To Grind

• ½ Cup Coconut
• 1 tsp Jeera
• 2 Green Chilli

To Temper

• 1 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 2 Red Chilli
• 1 Sprig Curry Leaves

Instructions

 

• Chop raw banana and yam into medium-sized pieces. The ingredients kept in the 2nd pic are 'To Grind' and 3rd pic are 'To Temper'.
• To a mixer, add the coconut, green chilli, and jeera.
• Then grind it to a smooth paste by adding 1/2 cup of water.
• Roll boil 1 cup of water in a pan, then add the chopped raw banana and yam.
• To the boiling water, add the turmeric powder, chilli powder, pepper powder, methi seeds powder, and required salt. Cook the veggies till soft, not mushy. To quicken the process, pressure cook the veggies for 1 whistle with all the spice powders and salt.
• Now, pour the ground coconut paste.
• Cook for 2 to 3 minutes, till it thickens.
• Simmer the flame completely and pour the curd.
• Keep stirring till it thickens, else there is a chance of curd to curdle.
• Give a boil, till it turns to a semi-thick gravy. Switch off the flame immediately.
• Heat 1 tbsp of coconut oil in a pan, and temper with the ingredients given in the table ‘To Temper‘.
• Pour the tempered ingredients over the kalan.
• Mix everything well.

  Enjoy with Katti Kalan with Kerala Sambar and rice.

Video

Notes

Tips for Sadhya Kalan Recipe

1. Use aged / old yam, otherwise, there will be an itching sensation in the tongue when eating.

2. Always cook the raw banana and yam till soft only, not mushy.

3. If preferred, you can even mash the veggies and prepare further.

4. To quicken the process, veggies can be pressure cooked for 1 whistle, along with spice powders and salt.

5. Chilli powder and green chilli can be adjusted as per your spice level for this Katti Kalan.

6. Always add the coconut paste only after the veggies get cooked.

7. Use sour curd only for a nice tangy taste, fresh curd won't work for this recipe.

8. Always simmer the flame and add the curd, also stir continuously till it thickens, else there is a chance of curdling. 

9. Traditionally coconut oil is used for making this Kurukku Kalan, which lends an extraordinary aroma to the dish.

10. This Sadhya Kalan Recipe should be in semi - gravy consistency only, so switch off the flame accordingly.

Keyword Katti Kalan, Kurukku Kalan Recipe, Sadhya Kalan Recipe

Katti Kalan Recipe

Method for Kurukku Kalan Recipe

1. Chop raw banana and yam into medium-sized pieces. The ingredients kept in the 2nd pic are ‘To Grind‘ and 3rd pic are ‘To Temper‘.

2. To a mixer, add the coconut, green chilli, and jeera.

3. Then grind it to a smooth paste by adding 1/2 cup of water.

4. Roll boil 1 cup of water in a pan, then add the chopped raw banana and yam.

5. To the boiling water, add the turmeric powder, chilli powder, pepper powder, methi seeds powder, and required salt. Cook the veggies till soft, not mushy. To quicken the process, pressure cook the veggies for 1 whistle with all the spice powders and salt.

6. Now, pour the ground coconut paste.

7. Cook for 2 to 3 minutes, till it thickens.

8. Simmer the flame completely and pour the curd.

9. Keep stirring till it thickens, else there is a chance of curd to curdle.

10. Give a boil, till it turns to a semi-thick gravy. Switch off the flame immediately.

11. Heat 1 tbsp of coconut oil in a pan, and temper with the ingredients given in the table ‘To Temper‘.

12. Pour the tempered ingredients over the kalan.

13. Mix everything well.

Enjoy with Katti Kalan with Kerala Sambar and rice.

Kurukku Kalan Recipe