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Kurukku Kaalan Recipe: A Kerala Delicacy
Kurukku Kaalan is a traditional Kerala dish that is an integral part of Onam celebrations and everyday meals in the region. This flavorful side dish features raw bananas cooked in a creamy yogurt and coconut-based curry, enriched with aromatic spices. With its tangy, mildly spiced, and coconut-infused flavors, Kurukku Kaalan perfectly complements steamed rice and other vegetarian accompaniments.
Serve this hearty and comforting dish with a typical Kerala meal including Beetroot Thoran, Pachadi, and crispy Papad. Let’s dive into the recipe for this must-try dish!
Recipe Overview
| Feature | Details |
|---|---|
| Cuisine | Kerala Recipes |
| Course | Side Dish |
| Diet | Vegetarian |
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Raw banana (peeled, diced) | 2 |
| Turmeric powder | 1 tsp |
| Curd (yogurt) | 1 cup |
| Red chili powder | 1/2 tsp |
| Salt | To taste |
| Water | 1/4 cup |
For Grinding
| Ingredient | Quantity |
|---|---|
| Green chilies | 2 |
| Cumin seeds | 1 tsp |
| Coconut (grated) | 1 cup |
For Tempering
| Ingredient | Quantity |
|---|---|
| Coconut oil | 1 tsp |
| Cumin seeds | 1 tsp |
| Mustard seeds | 1/2 tsp |
| Fenugreek seeds | 1/8 tsp |
| Dried red chilies (broken in half) | 2 |
| Curry leaves | 2 sprigs |
Instructions
Step 1: Cooking the Banana
- In a pressure cooker, add the diced raw banana, 1 tsp turmeric powder, salt, 1/4 cup of water, and a few curry leaves.
- Pressure cook for 2 whistles. Turn off the heat and allow the pressure to release naturally.
Step 2: Preparing the Yogurt Mixture
- Once the pressure is released, open the cooker and add the curd and red chili powder to the cooked bananas. Mix thoroughly to combine.
- Keep this aside.
Step 3: Grinding the Coconut Paste
- In a blender or mixer grinder, add the grated coconut, green chilies, and cumin seeds.
- Blend to a smooth paste, adding a little water if necessary.
Step 4: Combining the Masala and Cooking
- Transfer the coconut paste into the pressure cooker with the banana and yogurt mixture.
- Place the cooker on low heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking.
Step 5: Preparing the Tempering
- Heat 1 tsp coconut oil in a small tadka (tempering) pan over medium heat.
- Add mustard seeds and let them crackle.
- Add cumin seeds, fenugreek seeds, dried red chilies, and curry leaves. Sauté for 15–20 seconds or until aromatic.
Step 6: Final Assembly
- Pour the prepared tempering into the boiling curry. Stir well to combine.
- Turn off the heat and allow the flavors to meld for a few minutes before serving.
Serving Suggestions
Kurukku Kaalan is best served hot alongside:
- Steamed rice
- Beetroot Thoran
- Pachadi (a traditional Kerala side dish)
- Papad or any crispy accompaniment
This tangy, mildly spiced curry adds a burst of flavor to your traditional Kerala meal and is sure to be a hit during festive occasions or as part of a simple dinner spread.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 170 |
| Carbohydrates | 25 g |
| Protein | 4 g |
| Fat | 6 g |
| Fiber | 3 g |
| Sodium | 340 mg |
(Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.)
Pro Tips
- Use fresh yogurt for the best taste. Ensure the yogurt is not too sour to maintain a balanced flavor.
- Adjust the consistency of the curry by adding more or less water when grinding the coconut paste.
- For a vegan version, substitute curd with coconut milk and reduce the quantity slightly to maintain the creamy texture.
Enjoy the authentic taste of Kerala with this hearty and aromatic Kurukku Kaalan recipe, a dish that brings warmth and tradition to your dining table. 🌴✨
