Monday, November 8, 2010
#5 Grandma's Kurukku Kalan
Raw Plantain- 1
Haldi- 1/2 tspn
Black peppercorns-1 tspn
Green Chillies- 2
fresh grated coconut- 1/2 cup
Cumin seeds-1/2 tspn
Methi seeds, Mustard seeds, Dried red chilli and curry leaves for tempering.
Curry Leaves- 1 sprig
1. Scrape the thin outer layer of teh Plantain and slice off both ends.
2. Split the Plantain along its length with a sharp knife and cut both cross sections into 1/4 inch slices.
3. Wash them in water with a pinch of haldi and wash out all the gunk.
4. Drain from the water and add to a deep bottom pan.
5. Add just enough water to cover the plantain pieces, cook for a few mins.
6. Add salt and haldi to the plantain and cook until they are well cooked.
7. In a blender or processor grind the coconut, cumin seeds and black peppercorns to a very smooth paste.
8. When the paste is smooth, add green chillies and a few curry leaves and pulse for a min to crush them.
9. Take the above prepared paste and add to the cooked plantain. Make sure there is enough gravy in the plantain but yet, not too watery.
10. Let it cook to absorb the ground paste and allow to boil for 2 mins.
11. Now, keep a low flame and let the mixture cool down a bit.
12. Add the beaten yogurt to the warm mixture on the low fire, remember that you must have a large ladle to briskly stir this as you add the yogurt.
13. My grandmother's advice to me was that the taste of the Kalan is dependant upon how long and well you can stir.
15. Once it reaches this stage, you can stir from time to time and let it reduce to half the original amount.
16. Now take the pan off the fire and keep a skillet on it.
17. Add oil, and tempering ingredients and the rest of the curry leaves and pour the tempered seasonings over the Kalan and stir well.
Never be bullied into silence. Never allow yourself to be made a victim. Accept no one's definition of your life; define yourself. ~Harvey Fierstein
Labels: DISHES FROM KERALA