Kurukku Kalan, also known as Sadhya Kalan, is a rich and creamy Kerala-style curry made with yam and raw banana. This flavorful dish is an integral part of the Onam and Vishu feast and can be enjoyed with rice. The traditional combination of coconut, curd, and spices with tips given below is the perfect way of making it.
This recipe shares the step-by-step process for making the curry, including tips for getting the right texture and consistency. If you’re looking for a traditional, rich dish to serve with sadhya meals, this Kurukku Kalan is a must-try!

kalan/kurukku kalan is little thick in consistency as well as smooth and silky in texture. this can be prepared and stored for about a week. it gets very thick with time. so leave it creamy like in pic so that it gets thick the next day. usually we make it the previous day itself so that on the day of onam/vishu, work can be reduced. Mix of yam and raw banana can be used or the plain yam is used as like in this recipe.

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Let’s Talk About Ingredients

• Pepper powder and turmeric powder: These spices give the curry its color and flavor. The pepper adds a mild heat, while turmeric provides a rich golden color.
• Coconut: Freshly grated coconut is essential to this dish, lending a creamy texture when ground into a smooth paste.
• Curd: Thick sour curd adds tanginess to the dish and helps balance the heat and spices.
• Yam: The main vegetable in Kurukku Kalan, which adds substance and texture to the curry. It’s cooked until soft and tender.
• Fenugreek powder: This spice gives a distinctive flavor and balances out the richness of the curry.
• Tempering ingredients (mustard seeds, red chillies, curry leaves): These add a burst of aroma and flavour to the dish at the end.

Detailed Recipe

Video recipe

Instructions

1. Dissolve pepper powder and turmeric powder in water. Let it soak for 10 minutes, allowing the pepper to dissolve and the water to turn a dark brown.
2. While the pepper mixture is soaking, grind together coconut, green chillies, and cumin seeds into a smooth paste. Add a small amount of water to help blend it into a fine texture.
3. Whisk the curd until smooth and keep it aside.
4. Strain the pepper turmeric water into a pan and bring it to a boil for 2 minutes on high flame.
5. Add the chopped yam along with curry leaves and some water to cook the vegetable. Let it boil for 10-15 minutes until the yam is soft. Add extra water if necessary.
6. Once the yam is cooked, add ghee, salt, and the whisked curd. Stir well and cook for 5 minutes on simmer.
7. Gradually add the prepared coconut paste to the pan, along with some curry from the pan to loosen the paste.
8. Add fenugreek powder and adjust the salt. Stir to combine.
9. Let it heat up before switching off the flame. Add butter and stir until melted.
10. Tempering: Heat coconut oil, crackle mustard seeds, add dry red chilli, and curry leaves. Once the curry leaves turn crisp, pour the tempering into the curry and mix well.
11. Close the pan and let it sit for 5 minutes to allow the flavors to meld.

Step pics

firstly lets mix pepper powder and turmeric powder with water. let it soak in water for 10 minutes. the pepper has to get dissolved and the color of the water changes to dark brown.

now, while it soaks, lets grind the coconut paste. grind together coconut, cumin seeds and green chllli to super fine paste. superfine as in it has to be very smooth in texture. add very little water so that you can grind it very smooth. they say “mai pola kalan” mai pola means so smooth in texture.

the texture of the masala looks this this. when you feel it between your fingers, it will be very soft instead of coarse texture.

also, lets whisk the curd till smooth. few just blend it but that makes smoother but thickness will be gone when you blend. so whisk it fast so that its thick as well as smooth. use thick sour curd and we will need nearly 1/2 kg curd for 1 cup vegetable that is the actual measure. you can also use hung curd – filter the curd with muslin cloth to take away extra moisture from it and then whisk it.

heat a thick bottomed pan and strain the pepper turmeric water to the pan and let it boil for 2-3 minutes. the pepper has to get cooked first before adding vegetable. i got this tip from one of a video where a chef who makes sadhya regularly states this technique.

further when the pepper water boils to rolling point, add the vegetable. i have used Yam here and it has be cut big sized and not very finely. along with it add curry leaves and little water for the vegetable to get cooked.

let it boil open until the vegetable is cooked. takes 10-15 minutes. if needed add extra water but do not add at the beginning itself. if needed only we will have to add water else skip it.

to check the perfect point of vegetable getting cooked, take a piece and cut it with knife, it will be very easy and smooth to cut. it should not be mashable but just soft. 

now add ghee, salt to taste and mix well. 

put the flame to low and add curd. you can also switch off the pan for few seconds and mix curd in after which you can switch on and put the flame low so that curd does not curdle.

keep stirring for 4-5 minutes in simmer until it thickens and starts reducing.

now take the prepared coconut paste and add little curry from pan to the paste. this way we are loosening the paste as well infusing little heat to the paste so that when added to the curry it gives an amazing texture.

mix well and add it back to the curry

add fenugreek powder, adjust salt and mix well

let it come to a boil or just get heated up

put off the stove and add fresh butter and mix ell. heat in the curry will melt the butter.

for tempering: heat oil, crackle mustard seeds, add red chilli and curry leaves. when the curry leaves turns crisp, add the tempering to the curry.

mix well and immediately close the pan. let it sit for 5 minutes undisturbed so that flavor of tempering gets into the curry.

open and serve fresh or refrigerate in air tight container for using it later.

Expert Tips

• Use thick sour curd for the best texture and flavor. Avoid blending the curd; instead, whisk it to keep it thick.
• The consistency of the curry thickens as it sits, so leave it slightly creamy to prevent it from becoming too thick the next day.
• Yam should be cut into large pieces to prevent it from becoming too soft or mashed.
• For a richer flavor, use ghee and coconut oil during cooking and tempering.

FAQ

1. Can I use other vegetables instead of yam?
Yes, you can use raw banana or other starchy vegetables in place of yam.

2. Can I make Kurukku Kalan ahead of time?
Yes, this dish actually tastes better when made a day ahead, as the flavors have time to develop. Store it in an airtight container in the fridge.

3. How do I prevent the curd from curdling?
Add the curd on low heat and stir continuously. You can also switch off the pan for a few seconds before adding the curd to prevent curdling.

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