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Tuesday, 30 June 2015

Ripe banana cooked with curd and coconut sauce/kalan

                              Nendrapazam kalan/moru ozichu kutaan

Serves:1
Nendrapazam
Kerala Cuisine

Ingredients

Ripe banana/Nendrapazam -1                                        
Green chilly-1
Water -1/2 cup

To Grind /arakaan

Coconut scrapings-1/3 cup heap
cumin seeds/nalla jeerakam- 1tsp
Water as needed

To Mix

Curd/yogurt- 1/2 cup
salt as needed
Chilly powder- 1/2 tsp
Turmeric powder-1/4 tsp

To Season/tadka/thalikaan                                                      
Chopped banana chunks

Oil-2 tsp
Mustard seeds/kaduku/rai/sarson/soriso/sasam-1/2 tsp
Dry red chilli/vattal mulagu-1

Method

1.First let us Grind the ingredients given under the label 'to grind' using little water and keep it aside.

COCONUT GROUND PASTE

2.Now mix all the ingredients given under the label 'to mix' and keep it aside.Take care to make the mix lump free.Keep it aside.

CURD MIX
3.Now pour 1/2 cup water in a kadai add in the chopped banana pieces,green chilly slits and a pinch of salt.Cover and cook till they are done.

4.Once done add in the curd mixture and mix well.Stir continuously.

5.Once this mix tends to thicken add in the ground coconut paste .Mix well and bring it to a boil.

6.Do a taste test and adjust the spices and switch off the flame.

7.Now heat 2 tsp of oil in a tadka pan and once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the dry red chilli and saute for a second and switch off the flame and pour this seasoning on the above made curry and toss well.

9.Enjoy with steamed rice of your choice.

Kalan

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