Kuruku Kaalan

Ingredientsfor 4 servings

• 1/2 cup Yam cubed, Chena
• 1 nos Banana cubed, nenthra kaaya
• 1 Spring Curry leaves
• 1/2 tsp Turmeric powder
• 500 litre Thick yogurt
• 1/2 Portion Coconut — grated
• 3 nos Green chillies
• 1/2 tsp Cumin seeds (Jeerakam)
• 1/4 tsp Fenugreek (uluva)
• 1/2 tsp Mustard seeds
• 2 nos Dried red chillies
• 2 Springs Curry leaves
• 3/4 tsp Pepper powder
• 1 tsp Ghee
• 2 tbsp Coconut oil
• Salt, to taste

Preparation

1. Step 1

   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.

2. Step 2

   Allow it to whistle once.

3. Step 3

   After it get slightly mashed add ghee to it and give it a good stir.

4. Step 4

   Make a fine paste of coconut, chilly and cumin seeds. Add this to the yam-banana mixture give it a good stir.

5. Step 5

   Boil it till it becomes thick and add beaten yogurt. Stir it well and turn off the stove.

6. Step 6

   Warm coconut oil in a vessel and allow to crackle mustard, fenugreek, dry chilly and curry leaves. Add it to the curry and give it a good stir.

7. Step 7

   Kuruku kaalan is ready. Serve with onasadhya.

8. Step 8

   Note: 1)You can add fried fenugreek powder directly to the curry instead of allow to crackleing it in oil.

9. Step 9

   You can avoid ghee in first step and add coconut oil. Then make its quantity into 1:1.

10. Step 10

    In some regions they add pumpkin(kumbalanga) with yam and banana.