I first tried this dish at a Malayali wedding and simply loved it. It was a wedding sadhya so I got to taste an authentic version with steaming hot rice (eaten with hands..the real deal!) Picked up the recipe from my favourite Kerala cook book and voila! Pure comfort food. You can use regular oil for the tempering. I prefer coconut oil for the true flavour. A very easy dish to master
Ingredients(serves 4)
To boil
4-5 raw bananas, peeled and cut into 1 cm cubes
1 tsp black pepper
2 shallots (baby sambhar onions) ,peeled
1 tsp haldi
2 cups water
Grind to a very fine paste
1 medium coconut
4-5 shallots
1/2 cup water
1/2 teaspoon jeera powder
2 cups thick sour curd
Salt
For the tempering
1 tablespoon edible coconut oil
2-3 shallots
Few curry leaves
2-3 dry red chillies
1. Add all the ingredients to be boiled in a pan. After bringing to a boil , cover and simmer for 10 -12 minutes
2.Add the finely ground coconut paste and simmer for another 5 minutes
3. Whisk the curd and add with the salt. This should be done just before serving so the curd does not split
4. Pour into a serving bowl and temper with curry leaves,shallots and dry chillies
5. Serve hot with papaddum and rice
Ingredients(serves 4)
To boil
4-5 raw bananas, peeled and cut into 1 cm cubes
1 tsp black pepper
2 shallots (baby sambhar onions) ,peeled
1 tsp haldi
2 cups water
Grind to a very fine paste
1 medium coconut
4-5 shallots
1/2 cup water
1/2 teaspoon jeera powder
2 cups thick sour curd
Salt
For the tempering
1 tablespoon edible coconut oil
2-3 shallots
Few curry leaves
2-3 dry red chillies
1. Add all the ingredients to be boiled in a pan. After bringing to a boil , cover and simmer for 10 -12 minutes
2.Add the finely ground coconut paste and simmer for another 5 minutes
3. Whisk the curd and add with the salt. This should be done just before serving so the curd does not split
4. Pour into a serving bowl and temper with curry leaves,shallots and dry chillies
5. Serve hot with papaddum and rice
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