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Kurukku Kalan is a classic dish from Kerala cuisine, particularly associated with festivals like Onam. It’s unique because of its thick texture and mildly sour taste, which comes from curd (yogurt). Vegetables like raw banana (kaya) and yam (chena) are cooked in a blend of turmeric and pepper, giving the dish a warm and earthy flavour.
The highlight of Kurukku Kalan is its creamy base made with ground coconut, green chillies, and cumin, mixed into yogurt and cooked until reduced and thickened. A final tempering of coconut oil, curry leaves, and mustard seeds gives it the signature Kerala aroma.
It’s often paired with steamed rice and served alongside other sadya dishes like olan, avial, and pachadi. Its thick, tangy, and peppery taste balances the sweeter and milder dishes of the sadya.
Cook vegetables
In a pot, add yam and raw banana with turmeric, pepper, salt, and just enough water. Cook until tender.
Prepare coconut paste
Grind coconut, green chillies, and cumin into a fine paste with a little water.
Add yogurt mixture
Whisk curd until smooth. Add coconut paste to the cooked vegetables and mix in whisked curd. Cook on low flame, stirring continuously, until the curry thickens (should coat the back of a spoon).
Tempering
Heat coconut oil in a small pan. Add mustard seeds, dry red chilli, curry leaves, and let splutter. Pour over the kalan.
Serve
Serve hot with steamed rice as part of a sadya or regular lunch.
Kurukku Kalan is thicker, cooked longer, and usually includes yam/raw banana, while moru curry is thinner and made with curd alone.
Yes, replace curd with cashew yogurt or coconut yogurt, though the flavour will differ slightly.
It stays good in the fridge for up to 3–4 days. The flavour deepens over time.
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