Kurukku Kaalan, also known simply as Kaalan, is a traditional South Indian dish from the state of Kerala. It is a part of the traditional feast called "Sadya," which is a significant aspect of Kerala cuisine. The Sadya feast is typically served during special occasions, festivals, and celebrations.
Although we make this somewhat similar, I wanted to follow an authentic recipe, which my Keralite friend directed me to her mom's recipe.
This curry was very well received by all at home, and keeps for 3-4 days in the refrigerator. and the flavours deepen as they sit. Serve it with hot rice , kerala papad and ghee for a scrumptious meal.
This can be made with with either yam or raw banana - it is a great way to eat raw banana (my husband's favourite) in a delicious curry.
History of Kurkku Kalan
The dish Kurukku Kaalan has its roots in Kerala's culinary history, which is deeply influenced by the region's agriculture and the availability of ingredients. It is a yogurt-based curry that features raw plantains (green bananas) and yam as its main ingredients. These vegetables are cooked in a coconut and yogurt sauce with a hint of spices, giving the dish its distinctive flavor.
The term "kurukku" in Kurukku Kaalan refers to the slightly thickened consistency of the dish. The vegetables are cooked until they become tender and are then simmered in a mixture of ground coconut and yogurt, which creates a creamy and rich texture.
The history of Kurukku Kaalan is intertwined with the culture and traditions of Kerala. It's often served as part of the Sadya feast during the festival of Onam, which is one of the most important and widely celebrated festivals in Kerala. Onam marks the homecoming of the legendary King Mahabali, and the Sadya feast is an integral part of the celebrations, showcasing the diversity and richness of Kerala's culinary heritage.
While there might not be specific documented historical accounts about the origin of Kurukku Kaalan, it's clear that the dish has been passed down through generations as a cherished recipe. It embodies the essence of Kerala's traditional cooking methods and the use of locally available ingredients. Over time, Kurukku Kaalan has become not just a dish, but a symbol of the cultural identity and gastronomic legacy of Kerala.
As with many traditional recipes, variations of Kurukku Kaalan might exist based on personal preferences, regional differences, and family recipes. However, the core elements of yogurt, coconut, and vegetables remain consistent, making Kurukku Kaalan a timeless and beloved dish in Kerala cuisine.
prep time - 15 mins, cook time - 15 mins, serves - 3 ~ 4
Kurukku Kalan - Gluten Free Curry
Cuisine : Kerala (India) ; Course : Side Dish
Can be Vegan too
Ingredients to make Kurukku Kalan:
- Raw banana - 2 large
- Turmeric - ½ tsp
- Fresh pepper powder - ½ tablespoon (or to taste)
- Salt - to tate
- Fenugreek powder - ½ T (or to taste)
- Thick yoghurt - 200 ml (substitute with cashew or rice yoghurt for a vegan version)
To grind:
- Coconut - ½ cup
- Jeera /Cumin seeds - 1 tsp
- Green chillies - 2 ~ 3 (adjust spice)
Tempering:
- Coconut oil - 1 TBSP
- Curry leaves - few
- Whole fenugreek / methi seeds - ½ tsp
- Broken red chillies - 2 (opt.)
How to make Kurukku Kalan:
- Peel Raw banana and cut into largish cubes. Reserve in salted,turmeric water with the pepper powder for 10 mins.
- Bring to a boil with the spiced water and add fresh pepper powder, cook till raw banana is done, but not mushy . keep aside.
- Grind all ingredients under "to grind" to a smooth paste. Whisk this paste in the thick yoghurt.
- Add this yoghurt-masala mixture to the cooked veggies (along with the water). adjust salt , and add fenugreek powder and let it simmer on a low flame to a thickish consistency.
- Prepare tempering in a separate pan and add to the curry . Serve hot with steamed rice and pappadum
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Kurukku Kalan | Raw banana in yoghurt curry | Gluten Free
Equipment
- Thick Bottomed Pan
- Pots and Pans
Ingredients
- 2 Raw banana large
- ½ teaspoon Turmeric
- ½ tablespoon Fresh pepper powder
- 1 teaspoon Salt or to taste
- ½ tablespoon Fenugreek powder
- 200 ml Thick yoghurt substitute with cashew or rice yoghurt for a vegan version
To grind to paste:
- ½ cup Grated Coconut fresh / frozen
- 1 teaspoon Cumin seeds Jeera
- 3 green chillies adjust spice
Tempering:
- 1 tablespoon Coconut oil
- 1 sprig Curry leaves
- ½ teaspoon Whole fenugreek seeds
- 2 Whole red chillies broken, optional
Instructions
- Peel Raw banana and cut into largish cubes. Reserve in salted,turmeric water with the pepper powder for 10 mins.
- Bring to a boil with the spiced water and add fresh pepper powder, cook till raw banana is done, but not mushy . keep aside.
- Grind all ingredients under "to grind" to a smooth paste.
- Whisk this paste in the thick yoghurt.
- Add this yoghurt-spice mixture to the cooked veggies (along with the water). adjust salt , and add fenugreek powder and let it simmer on a low flame to a thickish consistency.
- Prepare tempering in a separate pan and add to the curry .
- Serve hot with steamed rice and pappadum
Rafeeda AR says
There are so many gravies in the sadya that can be made in advance and kept, and this one is surely one of them... looks so yum!
Shobha says
Very easy to make and looks some what like avial.
Priya Iyer says
This looks lip-smackingly delicious! The recipe is something very new to me - should try this out some time. 🙂
Vidya Narayan says
I always make Kalan for Onam and love this with some thoran, steamed rice and unlimited papadams. Needs so little ingredients, yet one of the best.
Unknown says
Thanks
Priya (https://www.at200deg.com/) says
loved the presentation of this simple raw banana and coconut recipe
Anu says
Kaalan can be made with a combination of raw banana and yam and they taste real good. Yours look so delicious too.
Priya Suresh says
Just love kurukku kalan anytime, never get bored of this dish. Inviting me.
Sujata Roy says
You made simple raw banana gorgeous. Curry sounds superbly delicious. Bookmaking it.
cookwithrenu says
This looks so inviting and yum. Have not used raw bananas much except for chips, but this looks a must try.
Aruna Panangipally says
Mellow yet delicious Kalan. I so agree with you that it tastes better the next day; in fact, this is true of so many Indian dishes.
Poonam Bachhav says
Have tried making avial and just loved it's flavors. I am sure this raw Banana curry in yogurt taste great as well as the recipe sounds similar. Yummilicious share !
SRI says
Your Kurruku Kalan looks delicious and must taste really good as part of the Sadya. I haven't thought of using raw banana in this form, and am eager to try it at the earliest! Sujata Shukla from PepperOnPizza
Seema says
With all these sadhya items that sadhya siesta will be mandatory. Kurukku kalan is appas favourite, your recipe brought back memories..
Kalyani says
aww. thanks much, Seema
Mayuri Patel says
This kurukku kalan is so tempting. Love the simplicity and yet so flavourful dish. Have to try it with both plantain and yam.
Kalyani says
yes Mayuri - simple yet super delish
Priya Srinivasan says
Love such simple and hearty dishes from Kerala cuisine kalyani! Kurukku kalan looks absolutely tempting. Steaming hot rice with ladles of this delish curry is pure bliss on plate!
Kalyani says
absolutely, Priya! total bliss only...
Archana says
Kurukku Kalan is so easy to make and yet super delicious. Loved its taste with steaming hot rice and fried applam on the side. Thanks we have a wonderful meal.
Kalyani says
That sounds like a wonderful meal, Archana.. thanks!
Priya Vj says
I just love Kaalan and the ground coconut paste with raw banana is so flavorful with the slightly sour curd . You made me crave for this now 🙂
Kalyani says
awesome 🙂 so glad to know you like it too!