Preparation Time : 15 mins | Cooking Time : 20 Mins | Serves: 3

Yam| Sennai kizhangu 1 cup (cubed) Sour yogurt 1 cup + 1 tblsp Pepper powder 1 tsp Turmeric powder 1/2 tsp Coconut 3 tblsp Green chili 1-2 Ghee 1 tsp Coconut oil 2 tsp Mustard seeds 1/4 tsp Red chili 1-2 Curry leaves few Roasted venthaya powder 1/2 tsp

Method:

  • In a pan add the cut yam, turmeric powder and pepper powder.
  • Add salt once the yam is half cooked.
  • Add 3/4 cup of water to this and cook till the yam gets cooked and also the water completely drained up.
  • Add the ghee and cook for a minute.
  • Whisk 1 cup of yogurt and add to the cooked yam mixture.
  • Add little salt to this.
  • Cook in a low flame till the mixture shrinks, it will curdle. It will become watery.
  • No need to panic, it will thicken after 10 minutes. Cook in a medium flame.
  • Grind the coconut and green chili into a very fine paste, using 1 tblsp of yogurt.
  • Add this to the pan. Check for consistency and salt.
  • Do not boil this. When it starts frothing switch off.
  • Add the roasted venthaya powder to this. Mix well.
  • In a small tadka pan add coconut oil and add mustard seeds, red chili and curry leaves.
  • Add this to the kalan and switch off the flame.
  • You can add a small piece of jaggery to this too.
  • Cover this immediately and keep it covered till you serve.
Kurukku-kalan - 1

Method:

  • In a pan add the cut yam, turmeric powder and pepper powder.
  • Add salt once the yam is half cooked.
  • Add 3/4 cup of water to this.
Kurukku kalan 1 - 2
  • Cook till the yam gets cooked and also the water completely drained up.
  • Add the ghee and cook for a minute.
kurukku kalan 3 - 3
  • Whisk 1 cup of yogurt and add to the cooked yam mixture.
kurukku kalan 4 - 4
  • Add little salt to this.
  • Cook in a low flame till the mixture shrinks, it will curdle. It will become watery.
kurukku kalan 5 - 5
  • No need to panic, it will thicken after 10 minutes. Cook in a medium flame.
  • Grind the coconut and green chili into a very fine paste, using 1 tblsp of yogurt.
kurukku kalan 2 - 6
  • Add this to the pan. Check for consistency and salt.
kurukku kalan 6 - 7
  • Do not boil this. When it starts frothing switch off.
  • Add the roasted venthaya powder to this. Mix well.
  • In a small tadka pan add coconut oil and add mustard seeds, red chili and curry leaves.
kurukku kalan 7 - 8
  • Add this to the kalan and switch off the flame.
  • You can add a small piece of jaggery to this too.
  • Cover this immediately and keep it covered till you serve.
Kurukku-kalan recipe - 9
  1. Once you add the yogurt, the mixture may curdle but do not worry, it will be ok once it shrinks after 10 minutes.
  2. If you want little more spicy add one more green chili.
  3. Traditionally kurukku kalan is made in bulk and kept for a month too. They cook it till yogurt shrinks. Coconut mixture is added just on the day it is consumed.
  4. During Onam time, even in shops in Kerala sell the katti kalan. We can buy this and add ground mixture to this.