Thursday, March 29, 2007

Kuruku Kalan

From the top Vazhaka mezhuvaratti(Raw plantain fry), Muringa ela kootan(Drumstickleaves curry), Kuruku kalan, and Rice




I had a lot of sour curds in the fridge, and what else can a Mallu make with sour curds but kuruku kalan. I could also make moru curry or puliserry,but I was feeling nostalgic, and kuruku kalan would be the perfect remedy for my homesickness. In this recipe the curds are cooked and evaporated till it reduces to almost half and can be stored in the refrigerator for a long time. I usually make it with 2 cups of curd, so I have enough evaporated curd to make kalan twice. I learned to make this dish from my mother-in-law, who is from Puthcode. This curry is very different from Moru kootan where raw curds are added to the dish and then cooke. Whereas in kuruku kalan the curd is cooked and exaporated first and then added to the dish and cooked again. This is the traditional way it is made for sadyas, weddings or festivals.


To make the kuruku or evaporated curds
2 cups sour curds
1/2 tsp turmeric
1 tsp black pepper powder
1/4 tsp salt


Kuruku or evaporated curds

Cook this down to 1 cup on medium heat, keep stirring ocassionally. It will look like yellow cottage cheese. Store this in the fridge till you are ready to make the kalan. you could make more kuruku just increase the quantity of sour curds. I sometimes microwave the whole thing it take about 15 minutes. Keep cooking it at 5 minute increments till it reduces to half.

To make the kalan:
1/2 cup of the kuruku from the above recipe
1/4 cup white pumpkin
1/4 cup chena/yam
1/4 cup raw plantain
1/4 tsp turmeric
1/2 tsp mehti powder
salt to taste

Grind to a paste
1 cup coconut
6 green chillies if using jalapenos use 1 or 2
1/4 tsp cumin seeds
1/4 cup water

Seasoning
1 tsp coconut oil
1 tsp mustard seeds
1/2 tsp mehti seeds
1 red chilli
4 curry leaves



Cut the vegetables into one inch cubes.
Cook with a cup of water and salt and turmeric.
Grind the ingredients for the paste.
Add to the cooked vegetables.
Add the kuruku or evaporated curd to this mixture.
Once it boils and thickens, add mehti powder.
Remove from heat and keep aside.
To season heat oil add mustard seeds, once they splutter add red chilli mehti seeds, and stir.
Add curry leaves, pour over kalan.
Serve as a side dish with rice and muringa ela kootan or any dal based curry.

5 comments:

Asha said...

Kuruku Kalan is very new to me and soo gorgeous to look at.YUM!! I will try.Thanks.I have come to love Mallu cuisine now:))

Sheela said...

Thanks Asha, the smell when it's cooking is even more intoxicating.

Mallugirl said...

Sheela, it has been added to the list as requested, but I look forward to recipes not already listed there to make the list as diverse as possible.

scythe said...

Even my grandmother cooks kuruka kalan, and i tell you, its heavenly! Actually it acquires more taste and flavor, the next day after it is made.

viswa said...

The Dishes are Looking So Delicious,I really Impressed Your Recipes.