Kuruku Kaalan Recipe - Raw Bananas in Coconut Curry

Archana's Kitchen

February 11, 2024

7533 Ratings

Time:Prep: 25 M|Cook: 30 M|Total: 55 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Kerala Recipes

Kuruku Kaalan Recipe is a delicious dish made from ripe bananas and cooked in a yogurt and coconut curry. It is a delectable traditional dish in Kerala cuisine, that is eaten almost every other day and is also a part of the famous Onam sadya.

Did You Know: Bananas are good for the heart, digestive system and vision. They are packed with potassium, a mineral electrolyte that keeps electricity flowing throughout your body, which is required to keep your heart beating. Bananas' high potassium and low sodium content may also help protect your cardiovascular system against high blood pressure. Banana is easy to digest and chew hence considered great food for the kids as well.

Take a look at more side dish gravy recipes

Ingredients

Ingredients to be ground

2 Raw Banana, peeled and diced

1 Turmeric powder (Haldi)

1 Curd (Dahi / Yogurt)

1/2 Turmeric powder (Haldi)

1/2 Red Chilli powder

Salt, to taste

2 Green Chillies

1 Cumin seeds (Jeera)

1 Fresh coconut, freshly grated

Ingredients for the seasoning

1 Coconut Oil

1 Cumin seeds (Jeera)

1/2 Mustard seeds (Rai/ Kadugu)

1/8 Methi Seeds (Fenugreek Seeds)

2 Dry Red Chillies, slit into two

2 Curry leaves

Instructions for Kuruku Kaalan Recipe - Raw Bananas in Coconut Curry

To prepare Kuruku Kaalan Recipe (Raw Bananas in Coconut Curry), in a saucepan or a pressure cooker, cook the banana pieces, turmeric powder, a few curry leaves and salt along with 1/4 cup of water until the bananas are soft.

Once done, open the cooker and stir in the yogurt and chili powder and keep this aside.

Next, grind the grated coconut along with green chillies and cumin seeds into a fine paste.

Add the ground coconut mixture to the raw banana and yogurt curry and bring the mixture to a boil in the saucepan or pressure cooker you cooked the raw bananas in.

While the Kaalan is coming to a boil, we will prepare the seasoning for the Kaalan.

Heat coconut oil in a small pan; add in the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and red chilies. Allow them to roast and crackle on medium heat.

Once roasted pour the seasoning into the Kurukku Kaalan and stir till everything blends together well.

Turn off the heat and transfer the Kurruku Kaalan to a serving bowl and serving warm.

Serve the Kuruku Kaalan (Raw Bananas in Coconut Curry) along with steamed rice for a dinner or family sunday lunch.

Editor's Notes:

Note: Traditionally the coconut paste is fried in oil until it becomes thick and gets a roasted aroma. But in this recipe, I have not roasted the coconut, to keep it healthy and preventing excess saturated oil formation from the coconut.