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Kurukku Kaalan   
M. Anantharaman, Vinayaka Caterers, Kochi
 Story Dated: Friday, September 12, 2014 8:2 hrs IST 
Kurukku Kaalan
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The kaalan is a slightly thick preparation, with curd , coconut and vegetables like yam and raw banana.
01. Curd – ¾ litre
02. Pepper powder – 1 tsp
03. Yam – 15 g
04. Etheykka (raw banana) – 1
05. Curry leaves – 2 sprigs
06. Green chillies - 3
07. Turmeric powder – 1 tsp
08. Salt – to taste
09. Ghee – 1 tsp
10. Coconut grated – half a coconut
11. Cumin seeds – 1 tsp
12. Green chillies – 10 g
13. Fenugreek seeds – 1 tsp
14. Coconut oil -  1 tbsp
15. Mustard seeds – ½ tsp
16. Dry red chillies (shredded) – 2
17. Curry leaves – 2 sprigs
01. Strain the curd well.
02. Add pepper powder to water and when it clears, drain the liquid.
03. Add water to this again and add the chopped yam pieces, the etheykka pieces (scrape off the skin and cut into thin long pieces), curry leaves, green chillies, turmeric powder and salt and keep to cook.

04. When the yam is cooked well and the water dries up, add the ghee and sauté it well.
05. To this, add the strained curd and keep to boil till it dries up.
06. When it thickens well, make a paste of the grated coconut, cumin seeds and green chillies, add it to the yam mixture and boil it well.
07. Switch off the flame.
08. Heat a frying pan and roast the fenugreek seeds.(the process of frying without oil is called roasting)
09. Finely powder the roasted fenugreek seeds and add it to the prepared kaalan.

10. Heat the coconut oil, add the mustard seeds, dry red chillies and curry leaves. Fry it well,add it to the kaalan and mix well.
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