This is a simple, easy and a traditional Kerala recipe, where raw banana is cooked with fresh coconut. It is tempered with mustard seeds, curry leaves, red chili and raw rice for a delicious flavour. This happens to be one of the items in the Onam Sadya meal, and is relished as a side dish. So check out the step by step pictorial recipe to prepare this regional delicacy.
- 3 raw bananas
- 1/3 cup fresh coconut, grated
- 2-3 garlic cloves
- 1/2 tsp. cumin seeds
- 1-2 green chilies
- 2 sprigs curry leaves
- 3 tbsp. coriander leaves
- 2 tbsp. coconut oil
- 1/2 tsp. mustard seeds
- 1 dry red chili, broken
- 1 tsp. raw rice
- 1 onion, chopped
- salt to taste
- 1/4 tsp. turmeric powder
Pressure cook the raw bananas in sufficient water for 1 whistle. When cool, discard the skin and chop into cubes.
Grind the coconut, garlic, cumin seeds, green chilies, coriander leaves and 1 sprig curry leaves into a coarse paste. Keep aside.
Heat oil in a pan and temper with the mustard seeds, dry red chili, 1 sprig curry leaves and raw rice. Sauté till it stops spluttering.
Now add the onion, salt and turmeric powder. Stir fry till light brown. Then add the boiled banana and cook, covered on a low flame 1-2 minutes.
Add the coarse paste and give it a stir. Sauté for a minute and then switch off the flame. Serve as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.
Grind coconut, garlic, cumin seeds, green chilies, 1 sprig curry leaves &
coriander leaves into a paste. Keep aside.
Heat oil & temper with mustard seeds, dry red chili, 1 sprig curry leaves
and raw rice. Sauté till it stops spluttering.
Now add the onion,
salt and turmeric powder. Stir fry till light brown.
Then add the boiled banana & cook, covered on a low flame 1-2 minutes.
Add the coarse paste and give it a stir. Sauté for a minute.
Serve as a side dish with steamed rice, sambar-rice, curd-rice or chapattis.
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