This is a traditional Mangalorean style Raw Banana Curry prepared with freshly ground spices that are first roasted and ground to impart the flavour. A generous amount of coconut is also added to the ground spice.
It is a simple side dish that has a tempering of mustard seeds, cumin seeds, red chilies, curry leaves, urad dal and asafoetida. This must try dish is especially prepared during special occasions. You can serve it as a side dish with rice or parotta. So check out the step by step pictorial recipe to prepare this classic dish.
Ingredients -
- 2-3 raw bananas, cubed
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1-2 dry red chilies
- 1 tsp. urad dal (split black lentil)
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- 1/2 tsp. tamarind paste mixed with 1/4 cup water
- 1/3 cup fresh grated coconut
- 1/2 tsp. turmeric powder
- salt to taste
- 2-3 tbsp. coriander leaves, chopped
To dry roast & grind -
- 4-5 dry red chilies
- 1 tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. urad dal
- 1 tsp. raw rice
- 8-10 whole peppercorns
- 1 sprig curry leaves
- 2-3 garlic cloves
Dry roast all the ingredients mentioned and keep aside to cool down. Then grind into a powder. To it add the fresh grated coconut and grind coarsely. Keep aside.
Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the cumin seeds, urad dal, curry leaves and asafoetida. Sauté for a few seconds.
Add the raw banana, salt and turmeric powder. Sauté for a minute. Then add the tamarind water and cook, covered till tender.
Add the ground spice and give it a toss. Stir fry for a minute. When done, garnish with coriander leaves and serve as a side dish with rice or parotta.
Dry roast all the ingredients mentioned & keep aside to cool down. Then
grind into a powder. To it add fresh grated coconut & grind coarsely.
Heat oil & temper with mustard seeds & dry red chilies. After it stops
spluttering, add cumin seeds, urad dal, curry leaves & asafoetida. Sauté
for a few seconds.
Add the raw banana, salt & turmeric powder. Sauté for a minute.
Then add the tamarind water and cook, covered till tender.
Add the ground spice and give it a toss. Stir fry for a minute.
When done, garnish with coriander leaves.
Serve as a side dish with rice or parotta.
