Virat Indian Recipes

Virat Indian Recipes

Kurukku Kalan (Vegetables in Curd)

  • Serves: 10
  • Pressure Cooking Time 3 minutes
  • Source:
    Manufacturer Exporter of Pressure Cookers


coconut grated
2 cups
green chillies
mustard seeds
3/4 tsp
cumin seeds
2 tsp
1.75 cups
yam peeled and cut into 2.5 cm x 2.5 cm x 1 cm cubes
3/4 kg
raw bananas peeled, halved lengthwise and cut into 2 cm pieces
3 medium (400 g)
turmeric powder
1 tsp
4.5 tsp
sour curd beaten
4 cups
curry leaves
1 sprig
peppercorns coarsely ground
3/4 tsp
vegetable oil for Tempering
2 tbsp
mustard seeds for Tempering
1 tsp
whole dry red chillies (broken into small pieces) for Tempering
fenugreek seeds for Tempering
1/2 tsp
curry leaves for Tempering
1 sprig


Grind coconut, green chillies, mustard and cumin seeds into a paste, adding a little water (3/4 cup) from time to time. Put remaining water (1 cup), yam, bananas, turmeric powder and salt in cooker. Stir. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. Remove cooker from heat. Press finger-tip control/lift vent weight lightly to release pressure. Open cooker. Add ground paste, curd, curry leaves and pepper. Mix. Place cooker on high heat. Cook till kalan is thickened (approximately 5 minutes), stirring occasionally. For Tempering, heat oil in a pan for about 1 minute. Add mustard seeds. When crackling, add chillies, fenugreek seeds and curry leaves. Stir for a few seconds and pour over kalan. Stir. Serve hot.

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