Rasakalan is a beloved curry in Kerala cuisine, made with a unique combination of yogurt, coconut, and locally grown vegetables like pumpkin, ash gourd, and elephant foot yam. The curry is mildly spiced, yet flavourful, with a thick consistency that makes it perfect for pairing with steamed rice. It’s commonly served during festivals and feasts, especially as part of the grand Onam Sadya (traditional Kerala banquet).
Differences between Mor Kootan, Kalan, Pulissery and Rasakalan
- Mor Kootan: A South Indian yogurt-based curry, Mor Kootan uses fewer spices and usually features a simple seasoning of green chilies, cumin, and ginger. The dish is less tangy compared to kalan or rasakalan, and the vegetables are cooked in yogurt without any significant thickening agents.
- Kalan: Similar to Rasakalan, Kalan is a yogurt-based curry, but it is typically thicker in consistency and is spiced with black pepper. It features vegetables like raw banana and yam, and the yogurt is cooked down to a more concentrated, tangy flavour.
- Rasakalan: Rasakalan is a tangier and slightly spicier version of Kalan, often made with vegetables like pumpkin and ash gourd. It has a thicker consistency due to the addition of ground coconut and yogurt, and it has a richer flavour profile with the use of more spices and tamarind.
- Pulissery: Pulissery is less tangy and can be made with various vegetables or fruits, such as ripe mango, pineapple, or even cucumber. Pulissery is lightly spiced with green chilies and cumin. It has a more delicate, mildly spiced flavour profile, which complements the natural sweetness of fruits like mango or pineapple if used.
Each of these yogurt-based curries has its own unique characteristics, making them suited for different occasions and tastes in South Indian cuisine.
Key Ingredients of Rasakalan
- Vegetables: Pumpkin, yam, ash gourd, or raw banana are typically used. The vegetables are soft-cooked, allowing them to absorb the tangy flavors.
- Yogurt: Adds a signature tang and creaminess to the dish.
- Coconut Paste: Ground coconut mixed with fenugreek seeds, green chilies, and red chillies thickens the curry and provides a smooth texture. At times raw rice is also added to thicken the consistency.
- Spices: A simple blend of methi, green chilies, and red chilli gives the curry a gentle heat.
- Tamarind: This adds an additional layer of tanginess, which differentiates Rasakalan from other yogurt-based curries.
- Jaggery: To cut off the tanginess and to add a bit of sweetness.
- Tempering: A traditional Kerala-style tempering of mustard seeds, dried red chilies, curry leaves, and a pinch of fenugreek seeds enhances the aroma and flavour.
When to Serve Rasakalan
Rasakalan is an ideal addition to traditional Kerala feasts, but it can also be enjoyed as a special meal with simple accompaniments like rice, pickle, and papadam. Its hearty texture and rich flavours make it a perfect choice for festive occasions or family gatherings.
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Rasakalan
Rasakalan is a beloved curry in Kerala cuisine, made with a unique combination of yogurt, coconut, and locally grown vegetables like pumpkin, ash gourd, and elephant foot yam. The curry is mildly spiced, yet flavourful, with a thick consistency that makes it perfect for pairing with steamed rice. It’s commonly served during festivals and feasts, especially as part of the grand Onam Sadya (traditional Kerala banquet).
Equipment
- 1 Pan
- 1 Mixie
Ingredients
To Temper
- 1 tsp Mustard
- 1/2 tsp Fenugreek
- few Curry leaves
- 1 no Red Chilli
- 3 tsp Coconut oil
Other Ingredients
- 1/2 no Drumstick
- 1/2 no Raw banana / Nenthra
- A small piece Yam
- 2 no Lady's finger
- 2 tsp Jaggery
- As req Salt
- 1/2 tsp Turmeric powder
- 1 gooseberry size Tamarind
- 1 Cup Buttermilk
To Grind
- 1/2 tsp Fenugreek
- 2 no Red chilli
- 1 no Green chilli
- 1/2 Coconut
- To grind Water
Instructions
Extract Tamarind juice
- Soak the tamarind in warm water for 10-15 minutes. Extract the tamarind juice by squeezing it, and discard the pulp. Set the tamarind water aside.
- Keep the ingredients to grind and temper separately.
Cooking Vegetables
- Wash and peel the vegetables like pumpkin, ash gourd, or yam. Cut them into bite-sized cubes.
- In a large pan, add the diced vegetables, turmeric powder, and a pinch of salt. Add tamarind water to cover the vegetables and cook them on medium heat until they are soft but not mushy. Add jaggery at this stage. Set aside.
Grinding Masala
- Dry roast the Fenugreek seeds and red chilli. You can also add little bit of raw rice but I have not added.
- In a blender, add Coconut, Green chillies, Red chillies and Fenugreek seeds. Add a little water and grind the mixture into a smooth paste.
- Add the ground coconut paste to the simmering vegetables and stir well. Let it cook for a few more minutes.
- In a bowl, whisk the thin buttermilk until it is smooth and add it to the vegetables.
- Lower the heat to avoid curdling, stirring continuously to combine. Cook on low heat for another 5 minutes, ensuring the mixture does not boil.
Tempering
- Heat coconut oil in a small pan.
- Add mustard seeds and let them splutter.
- Add dry red chilies, fenugreek seeds, and curry leaves. Sauté for a few seconds until fragrant.
- Pour the tempering over the Rasakalan and mix well.
- Serve Rasakalan hot with steamed rice, papad, and pickle for a traditional Kerala meal.
Notes
- Adjust the tanginess by altering the amount of tamarind or yogurt.
- Ensure the yogurt is not too sour to balance the flavour with tamarind.
- Cook the buttermilk on low heat to prevent curdling. Donot use thick curd.
- Can use vegetables like Sweet pumpkin, Ash gourd, Nenthra which I didnt use while updating this recipe.
- Can use mix of any vegetables of your choice.
INSTRUCTIONS
- Soak the tamarind in warm water for 10-15 minutes. Extract the tamarind juice by squeezing it, and discard the pulp. Set the tamarind water aside.
- Keep the ingredients to grind and temper separately.
- Wash and peel the vegetables like pumpkin, ash gourd, or yam. Cut them into bite-sized cubes.
- In a large pan, add the diced vegetables, turmeric powder, and a pinch of salt. Add tamarind water to cover the vegetables and cook them on medium heat until they are soft but not mushy. Add jaggery at this stage. Set aside.
- Dry roast the Fenugreek seeds and red chilli. You can also add little bit of raw rice but I have not added.
- In a blender, add Coconut, Green chillies, Red chillies and Fenugreek seeds. Add a little water and grind the mixture into a smooth paste.
- Add the ground coconut paste to the simmering vegetables and stir well. Let it cook for a few more minutes.
- In a bowl, whisk the thin buttermilk until it is smooth and add it to the vegetables.
- Lower the heat to avoid curdling, stirring continuously to combine. Cook on low heat for another 5 minutes, ensuring the mixture does not boil.
- Heat coconut oil in a small pan.
- Add mustard seeds and let them splutter.
- Add dry red chilies, fenugreek seeds, and curry leaves. Sauté for a few seconds until fragrant.
- Pour the tempering over the Rasakalan and mix well.
- Serve Rasakalan hot with steamed rice, papad, and pickle for a traditional Kerala meal.
Tips:
- Adjust the tanginess by altering the amount of tamarind or yogurt.
- Ensure the yogurt is not too sour to balance the flavour with tamarind.
- Cook the buttermilk on low heat to prevent curdling. Donot use thick curd.
- Can use vegetables like Sweet pumpkin, Ash gourd, Nenthra which I didnt use while updating this recipe.
- Can use mix of any vegetables of your choice.
Conclusion
Whether you’re exploring Kerala cuisine for the first time or looking to enhance your Onam Sadya spread, Rasakalan offers a flavourful, tangy experience. Its distinction from Mor Kootan, Pulissery and Kalan lies in the use of tamarind, and a rich coconut base, making it a standout dish in South Indian cooking.
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