KALAGAYA KURA | SANKRANTI SPECIAL RECIPE

KALAGAYA KURA | SANKRANTI SPECIAL RECIPE

Kalagaya kura is Offered as naivedhyam (offering) to God and ancestors. Kalagaya kura, is traditionally made during sankranthi festival. It has balanced flavors and usually eaten with rice. Sweetness from red pumpkin, jaggery and sweet potato , tanginess from tamarind and tomatoes, and crunch and subtle flavor from other vegetables – yam, drumsticks, carrots, broad beans make the dish extremely tasty. It is made without onion and garlic as this is made as an naivedhyam during pooja.

KALAGAYA KURA RECIPE

January 12, 2021
: 4
: 45 min
: 1 hr
: 1 hr 45 min

By:

Ingredients
  • Red pumpkin : 1 cup cubed
  • Sweet potato : 1 cubed
  • Yam : 1/2 cup cubed
  • Broad beans : 1/2 cup slit
  • Carrot : 1 cubed or round
  • Drumsticks : 1 cup into 4-5 pieces
  • Raw banana : 1/2 cubed
  • Brinjal : 1 cubed
  • Curry leaves : 10 no
  • Green chillies : 1-2 no
  • Tamarind paste : 5-6 table spoons (or a lemon sized ball tamarind extract)
  • Jaggery : 1/4th cup
  • Mustard seeds: 1/2 tsp
  • Cumin seeds: 1/2 tsp
  • Red chillies : 2 no
  • Salt : to taste
  • Chilli powder : 1 tsp
  • Turmeric : 1/2 tsp
  • Hing : a pinch
  • Oil : 4 tbsp
  • Water 1/4 th cup (adjust according to required consistency)
  • Coriander leaves : finely chopped for garnish
Directions
  • Step 1 In a pan, add oil. Add mustard seeds. Once they start spluttering add cumin, red chillies, hing and curry leaves. Saute for 30 seconds.
  • Step 2 Add the chopped vegetables ( Pumpkin, Sweet potato, Yam, broad beans, carrot, raw banana, brinjal, drumstick) to pan. Add salt, turmeric, chilli powder.Mix well and close it with a lid. Cook the vegetables on a medium flame ( approx 7-8 mins).
  • Step 3 Add the tamarind extract (or paste), jaggery, and water. Mix well. Close it with a lid. Let the curry cook for 5-7 minutes or till the curry thickens (or the extra water evaporates).
  • Step 4 Garnish with chopped coriander leaves.
  • Step 5 Serve hot with steamed rice. Experience the divine flavors contributed by each and every vegetable.

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