Kurukku Kalan Curry | Kerala Sadya Special

Experience the authentic flavors of Kerala with this Kurukku Kalan Curry, a cherished part of any festive sadya spread. This creamy, tangy curry brings together cubes of raw plantain and yam, slow-cooked in a peppery, coconut-yogurt gravy. Pepper adds a subtle heat to the thick, luscious sauce, while a tempering of mustard and curry leaves infuses the dish with irresistible aroma. While traditionally served during Onam or special feasts, this quick and hearty dish is perfect for brightening up any simple meal and pairs beautifully with steaming hot rice.

Kurukku Kalan is easy to prepare and makes an excellent meal prep option, staying delicious for up to five days in the fridge. The trick lies in the balance of creamy coconut, mildly sour yogurt, and warmth from freshly crushed pepper—a combo that creates a flavor profile unique to Kerala’s rich culinary tradition. Just remember to whisk your yogurt until smooth and grind the coconut masala to the right consistency for the silkiest results. Whether you’re planning a festive feast or a cozy lunch, this hearty vegetarian curry is sure to become a much-loved favorite.

Kurukku Kalan Curry | Kerala Sadya Special

Print Recipe

By Malini Serves: 4 Prep Time: 10 minutes Cooking Time: 25 minutes

Ingredients

• 1 cup coconut, grated
• 1 green chilli
• 1 tsp cumin seeds
• ½ cup water
• 1 raw plantain (pachakkaya), cubed
• 1 cup yam (suran), cubed
• 1 green chilli, slit
• A few curry leaves
• ½ tsp turmeric powder
• ¼ tsp Kashmiri red chilli powder
• ¾ tsp pepper, crushed
• 2 cups water
• ½ tsp fenugreek (methi) powder
• 1 tsp salt
• 1 cup thick curd/yogurt, whisked
• ½ tbsp coconut oil
• ½ tsp mustard seeds
• ¼ tsp fenugreek seeds
• 1 dried red chilli
• A few curry leaves

Instructions

1

Add cubed raw plantain and yam to a large pot.

2

Combine with 1 slit green chilli, a few curry leaves, turmeric powder, Kashmiri chilli powder, and crushed pepper. Pour in 2 cups of water.

3

Bring to a boil and cook for around 10 minutes, until vegetables are half done.

4

Mix in fenugreek powder and salt. Cover and simmer for another 5 minutes, until the vegetables are soft.

5

Meanwhile, grind grated coconut, green chilli, and cumin seeds with ½ cup water to make a semi-coarse paste.

6

Stir the coconut paste into the cooked veggies and boil for 5 minutes until the raw aroma fades.

7

Switch off the heat and fold in the whisked curd, mixing until smooth and creamy.

8

Heat coconut oil in another small pan. Splutter mustard seeds and fenugreek seeds. Add dried red chilli and curry leaves to temper.

9

Pour the sizzling tempering over the curry. Serve hot with steamed rice.

Notes

Tips:
Grind the coconut mixture to a semi-coarse but spreadable consistency for the best mouthfeel., Adjust the amount of pepper and green chilli to suit your spice preference, as this recipe can be quite peppery., Always whisk the yogurt thoroughly before adding it to the hot curry; add after switching off the heat to prevent curdling., If the curry thickens after refrigerating, just add a splash of water to reach the desired consistency when reheating.