Kaalan, also written as Kalan, is an integral part of Thrissur sadya, and it’s prepared in a few variations. Plaintain, yam, and curd – together form the key ingredients of any basic Kaalan recipe. If you want to preserve the dish for a few days, Kurukku Kaalan is the best option. Kurukku, literally means ‘thick’, and hence Kurukku Kaalan means ‘Thick Kalan’. When the water content is fully absorbed during the preparation time, this side dish stays fresh for a long time. Kurukku Kaalan is a perfect vegetarian side dish for Kerala Sadya.
Kurukk Kaalan for Thrissur sadya 

Ingredients of Kurukk Kaalan:

  1. Raw banana cut into small pieces (after removing skin) – 250 gm
  2. Yam cut into small pieces (after removing skin) – 250 gm
  3. Curry leaves – 10 gm
  4. Cumin seeds – ½ tsp
  5. Mustard – 1 tsp
  6. Red chillies cut into 2-3 pieces – 3
  7. Black pepper – 1 tsp
  8. Turmeric powder – 1 tsp
  9. Chilli powder – 1 tsp
  10. Salt – as needed
  11. Thick curd – 1.5 litre
  12. Water – 1 litre
  13. Coconut oil – 50 gm

How to prepare Kurukk Kaalan?

  1. Cook the banana and elephant yam together, adding turmeric powder, curry leaves and chilli powder. Add a sufficient amount of water.
  2. When it’s cooked, add salt and when it boils well, add curd. Mix the contents well.
  3. Cook again till the full water content is absorbed and kaalan becomes dry. Crush pepper seeds, and add to it.
  4. Heat coconut oil in a pan and add mustard seeds and red chilli pieces.
  5. When mustard splutters, add cumin seeds and curry leaves. Sauté for a moment and pour this oil mixture into the kurukk kalan.
  6. Mix it well and serve with boiled rice.

N.B: Kurukk Kalan prepared this way can remain so for days even if not kept in the fridge.

Also mean: Mango Kaalan (Mampazha Kaalan)

Read a few more banana vegetarian side dish recipes here. Click on the images in the gallery to read.

 

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