Sadya Kurukku Kalan

Kurukku Kalan is a thick, curd-based curry that is a must-have in a traditional Kerala sadya. It is known for its heavily sour taste, creamy texture, and strong flavour. Made using well-soured curd, yam or raw banana, ground coconut, and spices, this dish is slowly cooked until it thickens well – which is where the name “kurukku” (meaning thick or reduced) comes from.

The preparation takes some time, but it’s worth every minute. First, the vegetable is cooked with turmeric and pepper. Then, heavily sour curd is added and slow-cooked to remove the raw smell and reduce the liquid. Ground coconut with cumin and green chilies is mixed in, and the curry is gently cooked until it turns thick. A final tempering with coconut oil, mustard seeds, and curry leaves brings out the full traditional flavour. The real trick is in the slow stirring – to thicken the curd without letting it split.

Kurukku kalan has a bold character in the sadya. Among the many mild and sweet dishes served on the banana leaf, its sharp sourness stands out and cuts through the richness of other curries. It not only adds contrast but also helps in digestion. Though simple in ingredients, kurukku kalan reflects the care and patience that go into Kerala’s festive cooking.

Print Recipe

0 Add to Favorites

Sadya

Sadya Kurukku Kalan

Author: Ushadevi Cooking Method: Boiling, Sauteing Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Advanced Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 6

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Yam sliced
• 1 cup Raw Banana Sliced
• 4 cup Curd
• 6 green Green Chillies (slitted)
• 2 cup Grated Coconut
• ³⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Chilly powder
• 2 teaspoon Pepper powder
• 1 teaspoon Ghee
• 1 teaspoon Oil
• 1 teaspoon Mustard seeds
• 1 spring Curry Leaves
• ¹⁄₄ teaspoon Fenugreek powder
• 1 ¹⁄₂ tablespoon Salt

Instructions

1. Kurukku kalan (കുറുക്കു കാളൻ )or Sadya Kalan is really an essential part of traditional Kerala Sadya. Its littile Time and Patience needed recipe. So let’s start
2. First of all, Let’s heat two cup water, Add Green chillies and let’s boil it, One two minute is enough. we will move to next step
3. Add Yam, Raw banana and cook for few minutes
4. Now in a bowl add 1/2 cup water, add Pepper Powder and mix well.
5. With a strainer, strain the pepper water remoce big particles. Add the water with the Yam, Banana Mix.
6. Now you can add Turmeric Powder, Chilly powder and Salt, Mix well, Cook well ( the water content will be little or almost dry)
7. When everything cooked well, add 1/2 teaspoon Ghee and Saute the mix in ghee for one or two minute.
8. Now you can add Curd. Stir continuously till the water content evaporate and it reach to right consistency. ( its most time consuming job )
9. When the mixture will be thick , add Coconut paste , mix well, cook for few more minute.
10. Next we will tamper it two times.
11. First, heat Oil, Add Mustard seeds, when it start to spurts, add Curry leaves and pour it over the Curry.
12. Next heat 1/2 teaspoon Ghee roast Fenugreek powder , add it to the curry. Kurukku Kalan is ready.