Vishu Sadya is known for a vegetarian meal with fruits and vegetables given priority. Kurukk Kalan is prepared for Vishu Sadya, along with ripe mango and jackfruit dishes. Sweets are also served.

Kurukk Kalan is a rich and thick Kerala curry, traditionally prepared during Vishu Sadya and other festive feasts. This dish is mostly seen as a part of Thrissur Cuisine, and also in some parts representing mid-Kerala. Made with yam, raw bananas, curd and freshly ground coconut paste, this dish stands out for its creamy texture and mildly tangy flavour. Unlike regular kalan, Kurukk Kalan has a thicker consistency, making it a special highlight on the sadya leaf. ‘Kurukk’ name itself suggests this vegetarian dish is thick in consistency, and the water content is fully absorbed during preparation.

Simple ingredients, slow cooking and the perfect balance of sourness and spice give this traditional recipe its authentic festive taste. If prepared properly, you can preserve this dish without a refrigerator for a few days. Read one more Kurukk Kalan recipe.

Kurukk Kalan for Vishu Sadya

Ingredients for Kurukk Kalan for Vishu Sadya:

  1. Well-ripened green banana – 2
  2. Elephant yam – 150 gm
  3. Pepper powder – 1 big spoon
    Chilli powder – ½ small spoon
    Water – For cooking
    Salt – For taste
  4. Sour & thick curd – 2 cups
  5. Fenugreek powder – 1 small spoon
  6. Coconut scraped – 1.5 cups
    Cumin seeds – ½ small spoon
  7. Green chillies – 2
  8. Curry leaves – 7 or 8 nos.
  9. Coconut oil – 1.5 big spoons
  10. Mustard – ½ small spoon
    Red chillies – 2 or 3
    Curry leaves – 4 or 5 nos.
  11. Chilli powder, fenugreek powder, and pepper powder – A pinch each
  12. Ghee – 1 small spoon

How to prepare Kurukk Kalan for Vishu Sadya?

  1. Remove the plantain skins, split them into 4 pieces, and then slice them thinly.
  2. Remove the skin of yam, and cut into ¾ inch square pieces.
  3. Cook elephant yam and banana pieces in an earthen pot, kadai, or a non-stick pan, adding ingredients no: 3. But never overcook the vegetables.
  4. Beat the curd well, add to the cooked vegetable pieces, and reduce the flame. Mix the contents well.
  5. Make a fine paste of coconut and cumin seeds. Crush the green chillies along with it.
  6. Add fenugreek powder to the cooked vegetables and allow the contents turn thick.
  7. Add gravy and curry leaves and mix well.
  8. Heat oil in a pan and sauté ingredients no: 10.
  9. Put off the flame, add ingredients no: 11 to it, and pour into your Kurukk Kalan.
  10. As the final step, add ghee to the Kurukk Kalan, mix well, and use.

Courtesy: Vanitha Magazine, April 1-14, 2018

Read a few more recipes for Elephant Yam & Colocasia Side Dishes here. Click on the images in the gallery to read.

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