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.

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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. First of all, heat 2 cups of water in a pan. Add green chillies and boil for 1–2 minutes. Then proceed to the next step.
2. Add chopped yam and raw banana to the boiling water and cook for a few minutes.
3. In a small bowl, mix ½ cup water with pepper powder. Strain the mixture using a strainer to remove coarse particles. Add the strained pepper water to the cooking vegetables.
4. Now add turmeric powder, chilli powder, and salt. Mix everything well and continue cooking until the vegetables are soft and the water content is almost fully absorbed.
5. When cooked well, add ½ teaspoon ghee and sauté the mixture for 1–2 minutes for added flavour.
6. Now lower the heat and add curd. Stir continuously and cook patiently until the mixture thickens and most of the water evaporates. This step takes time but is crucial for the right texture.
7. Once the mixture becomes thick and creamy, add coconut paste. Mix well and cook for a few more minutes.
8. Time to temper the curry. First, heat coconut oil in a pan. Add mustard seeds, and when they begin to splutter, add curry leaves. Pour this over the curry.
9. In a separate small pan, heat ½ teaspoon ghee. Lightly roast fenugreek powder and add this to the curry.