Sadhya Kalan recipe | Kurukku Kalan | katti kaalan | Onam vishu special |Yam in coconut curd mixture

Sadhya Kalan recipe – Kalan /Kaalan recipe | Kurukku Kalan | katti kalan | Onam vishu special |Yam in coconut curd mixture with step by step photos and video recipe. made with yam/raw banana, this dish is one of the prime dish in kerala sadhya. 

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.

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.