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.