Kurukku Kalan/ Ripe Banana Curry

Kurukku kalan recipe

Remember those hostel days our friend would have a big bottle of kalan and banana chips on her return from home. We preserve it for 2 days without refrigerating and the 2^nd day meal would be the tastiest one. No shame at all… will fight for my share of chips and then yummy ummy kalan… Thank u aunty… still have the taste in my tongue… saw ur pic in fb and thought of digging google ‘how to make kalan recipe’.

My foodie claims ‘ardent to get the real taste drives to a perfect dish’ than just copying the recipe from recipe sites. He too loved it.

Due to the available ingredients in my hand I ended up in making Kurukku Kalan. A tasty recipe with half ripe bananas for those who love the tangy taste and a must try recipe.

Ingredients:

To cook

Banana (nenthra kaya) half ripe – 2, skinned cut into small cubes

Green chilli – 2, chopped

Curry leaves – 1 sprig

Salt – to taste

Water – required to cook

To grind

Coconut grated – 1 cup

Chilli powder – ½ tsp

Turmeric powder – ½ tsp

Cumin seeds – 1 tsp

Yogurt/curd – 2-3 cups (depends on the tangy taste)

For seasoning

Coconut oil – 1 tbsp

Cumin – ½ tsp

Mustard – ½ tsp

Dry red chillies – 1, slit into two pieces

Curry leaves – a sprig

Method:

In a pan cook the items included in the ‘to cook’ list for few minutes. 

Grind the items included in the ‘to grind’ list in a mixer into a fine paste and keep aside. Next churn yogurt/curd too.

Heat oil in a kadai /cheenachutty on medium flame– add mustard, (once it splutters) cumin seeds, curry leaves and red chillies in the order. Roast it and pour the grinded mixture to the seasoned stuff and mix with a ladle. Now add the cooked banana, curd and stir slowly. 

No need to boil, switch off the flame but stir continuously till it gets cooled down. 

Serve kurukku kalan with rice.