Kurukku Kalan & Aviyal

It is raining Onam recipes everywhere, so here comes mine :)

Kurukku Kalan/ Katti Kalan :

Serves 6

Ingredients :

• Nendran Kaya/ Raw plantain : 1 no. big
• Yam : 1 cup
• Yogurt , preferably thick curd :  1/2 liter
• Pepper powder : 1 tsp
• Turmeric powder : 2 tsp
• Curry leaves : 2-3 sprigs
• Chilli powder : 1/2 tsp
• Ghee : 1 tsp
• Fenugreek seeds, roasted and powdered : 1/4 tsp
• Mustard seeds : 2 tsp
• Dried red chillies : 4-5
• Curry leaves : 1 sprig
• Oil, preferably coconut oil : 1 tsp
• Salt : to taste 

To grind to a smooth paste :

• Coconut grated finely : 1 - 1 1/2 cup
• Green chillies : 4-5 nos.
• Cumin seeds : 1 tsp

Method :

1. Cut the vegetables into cubes. 
2. In a thick bottomed vessel, preferably uruli, boil 1 cup of water,add turmeric powder, chilli powder and pepper powder to it.
3. Add the vegetables to the water and let it boil. DO NOT add salt at this stage because the vegetables wont get cooked if salt is added.
4. Meanwhile, grind the coconut, green chilli and cumin to a thick and smooth paste, adding very little water.
5. The paste has to be very smooth, nicely ground.
6. When the water is completely drained from the vessel, add 1 tsp ghee and mix, taking care not to smash the vegetables. Add salt.
7. Now, add the thick curd, simmering the flame.
8. Let it boil, reaching a semi-thick consistency.
9. Now add the ground coconut paste and curry leaves, give a mix. Just when bubbles start appearing, switch off the flame.
10. Sprinkle the powdered fenugreek on top of this.
11. Splutter the mustard, dried red chilli and curry leaves , add this to the prepared kalan. 

*The kurukku kalan is supposed to be thick, with no gravy. But one can adjust the consistency to desired level by increasing/decreasing the consistency of the curd and the coconut paste.

*Please excuse the picture, the kalan was made the previous day, so does not appear fresh. Will update a freshly made kalan picture soon. :)

Aviyal :

Serves : 4-5

Ingredients :

• Drumstick : 2 nos.
• Long beans/ Achinga payar : 5-6 nos.
• Ash gourd/ elavan : 1 cup
• Carrot : 1 cup
• Plantain/ pacha kaya : 1 no.
• Yam/ chena : 1/2 cup
• Turmeric powder : 1/2 tsp
• Coconut grated : 1 cup
• Green chillies : 4-5 tsp
• Cumin seeds : 1/2 tsp
• Yogurt : 4 tbsp
• Curry leaves : 2 sprigs
• Coconut oil : 1 tbsp
• Salt : to taste

Method :

1. Cut all vegetables in baton shape/ 2 inch long. Cook the vegetables in a thick bottomed vessel, in half a cup of water and turmeric powder.
2. Grind the coconut, green chilli and cumin seeds to a coarse paste or pulse in the mixer jar.
3. When the water in the vessel is drained, add salt and give a stir. Add the coconut paste, mix well.
4. Take care not to mash the vegetables while stirring.
5. Cook for around 5 minutes.
6. Next add curds and curry leaves and give a stir.
7. Cook till vegetables are all cooked.
8. Switch off the flame and pour a tbsp coconut oil on top.