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Wednesday, 27 May 2015

Kurukku Kalan

Kurukku Kalan.
Posted by Girijamani Lakshmanan on 24/05/2015

Chennai (yam) - 250 gms. Cut it into big pieces.
Thick curds. 1 litre.
Coconut. 1 periaychi moodi thengai thuruvinathu
Red chillies. 8 nos
Venthayam. 1 tspoon
1 small piece vellam
Turmeric powder. 1 tspoon
Salt to taste
Karuveppilai, mustard seeds. Red chillies for garnishing
Coconut oil 1 Tablespoon.
Procedure. ( cooking time 45 minutes)

Method :  Roast the red chillies venthayam in a drop of oil. Grind the coconut, red chilles and venthayam.  Cook the yam with required salt and turmeric powder till it is well cooked and keep it aside. If you cook in pressure cooker it will be overcooked. So boil it in thick vessel till it is done.  In a thick vessel boil the curd with required salt and turmeric powder. Add the vellam to it. At least you have to boil the curd till it becomes half of it consistency. (Excess water separated from the curd has to evaporate.) Add the ground paste and cook for five minutes till the raw taste of coconut goes. See that the gravy is not too thick. Add the cooked yam. Cook it for two minutes so that yam gets blend with the gravy.  Garnish with mustard seeds red chillies karuveppilai in coconut oil.  Yummy kurukku kaalan is ready. One of the traditional yummy dish of Kerala. So tasty.


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