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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Yam(cubed, Chena) - 1/2 cup
- Banana(cubed, nenthra kaaya) - 1 no
- Curry leaves - 1 spring
- Turmeric powder - 1/2 tsp
- Thick yogurt - 500 litre
- Coconut(grated) - 1/2 portion
- Green chillies - 3 nos
- Cumin seeds(Jeerakam) - 1/2 tsp
- Fenugreek(uluva) - 1/4 tsp
- Mustard seeds - 1/2 tsp
- Dried red chillies - 2 nos
- Curry leaves - 2 springs
- Pepper powder - 3/4 tsp
- Ghee - 1 tsp
- Coconut oil - 2 tbsp
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing kuruku kaalan, in a pressure cooker put in banana and yam. Add turmeric powder, salt, 1 spring of curry leaves, pepper powder and required water.
- Allow it to whistle once.
- After it get slightly mashed add ghee to it and stir well.
- Make a fine paste of coconut, chilly and cumin seeds. Add this to the yam-banana mixture stir well.
- Boil it till it becomes thick and add beaten yogurt. Stir it well and turn off the stove.
- Heat coconut oil in a vessel and splutter mustard, fenugreek, dry chilly and curry leaves . Add it to the curry and stir well.
- Kuruku kaalan is ready. Serve with onasadhya.
- Note: 1)You can add fried fenugreek powder directly to the curry instead of spluttering it in oil.
- You can avoid ghee in first step and add coconut oil. Then make its quantity into 1:1.
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