Rasakalan | temple style Rasakalan

Rasakalan | Rasakaalan | onam sadya | guruvayur Rasakalan | Palakkad special Rasa kalan temple style | coconut palakkad kuzhambu | thenga Kerala dish | temple style rasakalan with step-by-step pictures and video recipe. Check out the Rasakalan recipe and if you like the video pls SUBSCRIBE to my channel.

Rasakalan

Rasakalan is a delectable South Indian curry that hails from the state of Kerala. It is a traditional dish that holds a special place in Kerala’s rich culinary heritage. Rasakalan is a unique combination of yogurt, coconut, and assorted vegetables, cooked together to create a creamy and flavorsome curry.

MOR KUZHAMBU RECIPE

I love curd-based recipes and have posted many yogurt-based recipes in TMF.  When it comes to Mor kuzhambu variety, I usually prepare a version with ground coconut-like Vendakkai mor kuzhambu, mambazha mor kuzhambu, paruppu Urundai Kuzhambu, thenga aracha Kuzhambu. Instant Mor Kuzhambu without coconut. 

Why the name “rasa kalan”

The word “rasakalan” can be broken down into two parts: “rasa” means juice or essence, and “kalan” refers to a curry made with yogurt and coconut

:https://youtube.com/playlist?list=PL3zYDDQHDMStAA4y3sISuQIYxaDBHtHbx

Vegetable for temple style rasakaalan

Rasakalan traditionally incorporates a variety of vegetables, typically chosen for their flavors, textures, and ability to complement the creamy yogurt and coconut gravy. I have used an ash gourd. You can also use yellow pumpkin, raw plantain,  carrot drumstick, yam, etc.

Guruvayur Rasa kalan

Guruvayur temple-style rasakalan is a variation of the traditional Rasakalan curry that is specifically associated with Guruvayur, a town in the Thrissur district of Kerala, India. Guruvayur is famous for its ancient Krishna temple, and this unique version of Rasakalan is often served as an offering or prasad to Lord Krishna during religious ceremonies and festivals.

WILL MOR KULAMBU CURDLE IF I BOIL?

Since we grind the curd, it won’t curdle. If add curd directly, it might curdle.

WHAT TASTES BEST WITH MORU CURRY?

Yes, Mor kachiyathu tastes best with rasam varieties,  potato fry /seppankizhangu fry/ Paruppu usili is our family favorite combo.

Kuzhambu varieties without tamarind 

Kerala based recipes in TMF

Coconut based recipes in TMF 

Curd based recipes in TMF

More kuzhambu recipes in TMF

Ingredients:

250 grams of white pumpkin

1 cup Thin tamarind water  

1/2 tsp Turmeric Powder 

Requires salt

To grind

1/2 cup Thick Curd 

1/8 tsp rice 

1/2 tsp Fenugreek seeds 

1/4 tsp pepper

4 Dried Red Chilli

1 green chilli

1/4 tsp cumin seeds

75 grams  Coconut

1/4 tsp coconut oil

To temper 

1 tbsp Coconut oil 

1/2 tsp Mustard Seeds 

1/8 tsp Fenugreek seeds

Curry Leaves few

how to make rasakalan with step-by-step pictures

• First, extract thin tamarind water and keep it ready
• Add coconut oil and roast the rice, fenugreek seeds, pepper, and red chilies till they become golden brown

• Furthermore, add cumin seeds; mix well and turn off the stove

• it comes to room temperature, adds coconut, and grinds well

• Furthermore, add curd and grind again

• Add green chilli and grind again; keep aside

• Boil tamarind water, turmeric powder, and the required salt

• Furthermore, add pumpkin; cover and cook for 10 minutes

• Add ground mixture, water, and jaggery; mix well and boil for 4 minutes

• In a tadka pan, add coconut oil and heat

• Add mustard seeds, fenugreek seeds, and curry leaves; splutter

• Transfer to the kuzhambu; mix well

rasakalan

guruvayor temple style rasakalan

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Ingredients

• 250 grams of white pumpkin
• 1 cup Thin tamarind water
• 1/2 tsp Turmeric Powder
• Requires salt

To grind

• 1/2 cup Thick Curd
• 1/8 tsp rice
• 1/2 tsp Fenugreek seeds
• 1/4 tsp pepper
• 4 Dried Red Chilli
• 1 green chilli
• 1/4 tsp cumin seeds
• 75 grams Coconut
• 1/4 tsp coconut oil

To temper

• 1 tbsp Coconut oil
• 1/2 tsp Mustard Seeds
• 1/8 tsp Fenugreek seeds
• Curry Leaves few

Instructions

• First, extract thin tamarind water and keep ready
• Add coconut oil and roast the rice, fenugreek seeds, pepper, and red chilies till it becomes golden brown
• Furthermore, add cumin seeds; mix well and turn off the stove
• it comes to room temperature, adds coconut and grind well
• Furthermore, add curd and grind again
• Add green chilli and grind again; keep aside
• Boil tamarind water, turmeric powder, and the required salt
• Furthermore, add pumpkin; cover and cook for 10 minutes
• Add ground mixture, water, and jaggery; mix well and boil for 4 minutes
• In a tadka pan, add coconut oil and heat
• Add mustard seeds, fenugreek seeds, and curry leaves; splutter
• Transfer to the kuzhambu; mix well

Video

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