Kurukku Kalan / Katti Kalan-Raw Banana in Rich Creamy Coconut Sauce
- luvlittlehearts
- Jan 22, 2016
- 1 min read
Ingredients:
Raw banana (ethakka / nenthrakaya) – 1 small, cut into cubes
Yam – 1/2 cup, cubed
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
Curry leaves – A few
Salt- To taste
Water – 1 cup
Ghee – 1.5 tsp
Sour home-made yoghurt – 3 cups, beaten
Grated coconut – 1.5 cup
Cumin seeds – 1/2 tsp
Green chilies – 2 – 3
Roasted fenugreek powder – 1/4 tsp
For the seasoning
Mustards – 3/4 tsp
Dry red chilies – 3, broken
Curry leaves – 1 sprig
Coconut oil – 1 tbsp
Method: Grind the coconut along with cumin seeds and green chilies to a very fine paste. Cook the vegetables adding ingredients numbered 2 until they are done and the water is almost evaporated. Pour 2 tsp ghee and stir until all the water has evaporated. Add in 3 cups of beaten, sour yoghurt and boil uncovered until the yoghurt thickens, about 10 – 15 minutes at medium heat. Bring down the heat. Add the ground coconut mixture and mix well. Cook for a minute or until it just starts to boil. Check for salt, sprinkle roasted fenugreek powder and remove from stove. Heat coconut oil in a small pan. Splutter the mustard seeds and fry the dry red chilies. Add in the curry leaves. Saute for a few seconds and pour over the prepared kalan. Cover with a lid for 15 minutes and serve with hot rice.
Happy Cooking!
For more recipes, check my Facebook page:
Comments