Kurukku Kalan

Kurukku Kalan

With banana, yogurt and coconut.



  1. 1 1/4 cups Banana (raw)
  2. 1/4 teaspoon Chilli powder
  3. 1/4 teaspoon Pepper powder
  4. as required Turmeric powder
  5. 1 cup Thick yogurt
  6. to taste Salt
  7. For Grinding
  8. 1/4 cup Coconut, grated
  9. 1/2 teaspoon Cumin seed
  10. 1/4 teaspoon Fenugreek seed, roasted
  11. 1 number Green chilli
  12. For Seasoning
  13. 1/2 teaspoon Mustard seed
  14. 1 number chilly Red dry
  15. 2 sprigs Curry leaves
  16. 1 tablespoon Ghee


  1. Blank step
    Add Photo

    Peel the banana and cut it vertically into half. Slice each halves into 1/4 inch thick pieces. Cook the sliced banana with chilli powder, pepper powder, turmeric powder and salt by adding required amount of water.

  2. Blank step
    Add Photo

    Add slightly beaten yogurt to this and cook until the yogurt gets thickened. Stir continuously to prevent curdling. (this is a time consuming process)

  3. Blank step
    Add Photo

    Grind together coconut, cumin seed, fenugreek and green chilly with little water to a smooth paste and add to the banana mixture, mix well. Cook for few minutes and turn off the heat. The gravy tends to thicken as it rests.

  4. Blank step
    Add Photo

    Heat ghee in a small pan and fry mustard seed, red dry chilly, curry leaves. Add this to the curry.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords