Kalan (Moru Curry): Sour but Tasty
Kalan (Moru Curry) is also a typical Kerala dish and a must in our Sadyas (feasts). This is sour in taste and the main ingredients are Yum, Raw Plantain (Banana) and Yogurt (Curd). Some part of the state people make Kalan with a thick gravy but mostly youcan have it with medium gravy.
Kalan (Moru Curry) Recipe:
| Ingredients: | |
| Tender Yum (Chena) | 1 Cup |
| Raw Plantain/Banana (Pachakkaya) | 1 Medium Sized |
| Turmeric Powder | 1 tsp |
| Red Chili Powder | 1 tsp |
| Salt | for taste |
| Yogurt / Curd (sour) | 3 Cups |
| Grinding Paste: | |
| Grated Coconut | ½ Cup |
| Cumin Seeds (Jeerakam) | 1 tsp |
| Green Chilies (Pacha Mulaku) | 5 to 6 nos |
| Seasoning: | |
| Mustard Seeds (Kaduku) | 1 tsp |
| Red Chilies | 2 nos |
| Fenugreek Seeds (Uluva) | 1/2 tsp |
| Curry Leaves (Kariveppila) | 2 leave bunches |
| Coconut Oil | 2 tablespoons |
Preparations:
Grind the Coconut, Cumins seeds and Green Chilies into a fine paste. Mash the Yogurt (Curd) and mix with the paste well and keep it aside.
Peel and Cut the Yum and Raw Plantain (banana) into medium cubes. Cook the vegetables with Turmeric powder, red chilies and salt in 1 cup water. Once it is cooked well add the paste and keep it in low flame. Don’t Boil it. Keep it as thick gravy or with medium gravy as you like it to be.
Keep a pan on medium flame and heat the Oil. Once the mustard seeds start crackling, add Mustard Seeds, Red Chilies, Fenugreek Seeds and Curry Leaves. Keep it less about 1 minute and pour this into the Curry.
Serve it with Rice for lunch or dinner.