Monday, August 27, 2012

K for Kurukku Kalan/Katti Kalan (yogurt in condensed form)

We never used to make kurukku kalan for onasadhya. Pineapple pulissery used to replace kalan at our home. Things have never been the same once I got addicted to kalan. I wanted it so badly for one Onam that my husband searched and found a shop which sold those opaque bottles. I was one happy girl to receive what I wished for. The happiness was short lived as I opened the kalan jar whew! it was spoiled.

I am quite happy to have learned it myself over the years and don't have to depend on store bought ones. This recipe is for all Kurukku kalan lovers out there. It is a little bit time consuming process, but definitely worth the wait. It is one curry that can be made ahead just like Inji puli.

Yogurt - 1 litre
Grated coconut - 1/2 of a coconut
Plantain - 1
Yam - 15 gms
Turmeric powder - 1 tsp
Pepper powder - 1 1/2 tsp
Ghee - 1 tsp

To grind
Grated coconut - 1/2 of a coconut
Cumin powder - 1/2 tsp
Green chillies - 2

To season
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Curry leaves - 2 sprigs

Cook plantain and yam in little water along with turmeric powder and pepper powder. Once done, add ghee  and saute well. Now add yogurt to this and let it boil and then reduce it nicely till it thickens. When it thickens, add the ground ingredients (from to grind section) and cook for a minute. Add fenugreek powder at this stage.

For seasoning
Heat oil in a pan, add mustard seeds, dry red chillies, and curry leaves.  Pour this over the prepared Katti Kalan and enjoy. 

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