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Monday, 5 October 2015

Raw banana peel chinese potato and green gram curry

Kaelya salli olle sukke/Pazhatholi,koorka,van payar curry  

GSB cuisine
Serves- 4 to 5


Raw banana peel finely chopped- 3 cups
Soaked green gram- 1 cup
Finely chopped chinese potato- 1 cup
Salt to taste
Malabar tamarind/kudumpuli- a small piece

For grinding

Coconut scrapings- 1 cup
Dry red chilli- 5 to 6
Water as needed

For Seasoning

Oil- 1 tbsp
Mustard seeds-1 tsp
Black gram/urad dal- 1 tsp
Curry leaves- a handful


1.Finely chop all the veggies,wash them properly,add them into the pressure cooker along with water and cook them.

Raw banana peel
Note:all the veggies should be overcooked for best results.For that 2 to 3 whistles on high flame and 2 to 3 whistles on low flame .It may vary sometimes so check once the pressure goes and cook accordingly.

2.Meanwhile let us make a smooth paste of coconut scrapings & dry red chilli by adding enough water.
Note:add only 1/4 cup of water.

smooth paste

3.Transfer this paste into the cooking vessel/pan add a small piece of Malabar tamarind ,clean the mixie jar by adding 1/4 cup of  water and pour it into the above made paste and bring it to a boil by keeping on low flame.

small piece of Malabar tamarind added into the masala paste

4.By this time lid of cooker will get opened and pour the cooked veggies into the above paste&mix well.

5.Place a tadka pan add oil once it is hot add in the mustard seeds and allow them to splutter and once done add in the urad dal and saute for a minute.(don't burn them,adjust the flame accordingly).Finally add a handful of curry leaves.Stir once.

6.Add the seasoning into the above made curry, stir well,and bring it to a boil.Switch off the flame.

7.Best accompaniment with steamed rice..Enjoy..!!

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