Kalan (MoruKuttan)
Morukuttan this is the Keralite Kadi, usually served as a side dish for a sadya. Depending upon the time of the year the vegetables can be changed. The most commonly used vegetables are Elephant Yam or Raw Bananas (Ethakaya the long bananas found in abundance in Kerala) you can also get this vegetable in a south Indian market. If you are in Mumbai you will definitely get this in Matunga. In the summer during the festival of Vishu (The Keralaite New Year, April 14/15) the best fruit for this recipe is ripe mangoes.
Kalan is thick and Morukuttan is thin in consistency. Kalan is served for any sadya.
Amma had some theories about vegetables she would say that elephant yam (suran, chena in Malayalam) would cook well only after the Malayalam calendar month of Karkadam, all most after the rainy season. I never understood why she would say that, Amma never liked using the pressure cooker, she believed in the process of slow cooking. Whenever Amma made Kalan, she would ask us to stir the broth continuously, to prevent the mixture from curdling, for Amma to give us this task it was a happy feeling, kinda like you get promoted. Amma had unique ways to teach,this was one of them.
Ingredients
Any of the below vegetables are used to make Kalan, but for a Sadya we use elephant yam and raw bananas, or ripe mangoes ( as per the season). You have flexibility to choose either one or two vegetables, but because each of these has a distinct flavour the best combination for a sadya is elephant yam and raw bananas.
Elephant Yam (Suran, Chena): 1 cup (unevenly cut in 1inch cubes)
Raw Bananas: 1 cup (unevenly cut in 1inch cubes)
Ripe Mangoes: 2-3 nos (Cut unevenly along with the kernel)
Turmeric powder: 2 tsp
Green chillies: 2-3 nos
Grated coconut: 1 cup
Cumin seeds: 1-2 tsp
Pepper: 1-2 tsp
Buttermilk or yogurt (Buttermilk has to be thick add very little or no water to the yogurt) 2 cups
Curry Leaves; 3-4 nos
Sugar: 1-2 tsp
For Tempering
Fenugreek seeds: 1/4 tsp
Dried red chillies: 3-4 nos
Mustard seeds: 1 tsp
Oil: 3-4 tsp
Water: upto 200 ml
Salt to taste
Method
1. Boil the vegetable with adequate water and turmeric( you can add salt but adding salt slows the process of cooking so add it when it is cooked half way) ( if there is excess water drain it a little and use the water as stock) Too much water makes the curry watery.
2. Grind coconut +green chillies + cumin seeds+pepper into semi smooth paste.( Coconut chutney consistency)
3. Add the yogurt to this paste and grind again.
4. Add this mixture to the cooked vegetable, Keep stirring till the mixture starts to boil ( this is the most important step if you stop stirring the mixture will curdle, if there curry is too watery keep stirring at a low heat till you get a thick consistency)
5. Add the sugar and salt.
For tempering
1. Heat oil in a non stick pan.
2. Add fenugreek seeds when the colour changes add mustard seeds, red chillies and curry leaves
3. Add this to the curry.
Enjoy!!!!
Some more tips
Kalan is called a koottu curry which means a side dish, you savour this Sambar and rice, but I like this best with Rice and Pooli Inji and Pappad.
Do not overcook the vegetables.If you use pressure cooker put very little water for the vegetables.
Ensure that the buttermilk or yogurt is not too sour or bitter.
Pepper is optional, I love the flavour of pepper.
Kalan is another delicacy that can be prepared the previous day, this dish should not be served hot you cannot savour its taste when too hot. So my suggestion for a sadya is, make Kalan the first curry on your preparation list.
My mantra as Always taste your food before you serve
