Monday, December 17, 2007

Kaalan - banana curry

1 cup raw banana, diced
6 green chillies, slit
½ tsp chilli powder
¼ tsp turmeric powder
Salt to taste
1 cup coconut, grated
¼ tsp cumin seeds
4 cups curd, lightly beaten

For the seasoning:
2 tsp refined vegetable oil
1 tsp mustard seeds
1/8 tsp fenugreek seeds
3 dry red chillies, halved
A few curry leaves

Cook the banana pieces in a cup of water, with green chillies, chilli powder and turmeric powder. Add salt to taste. Grind grated coconut and cumin seeds to a fine paste. And this paste to the cooked banana. Mix well and allow to boil once. Lower the heat and add the beaten curd at once, stirring all the time. Take care it does not curdle. Remove from fire.Heat another pan with 2 tsp oil. Splutter mustard seeds, add fenugreek seeds, red chillies and curry leaves and fry lightly. Pour over the curry.

Kaalan can also be made with pineapple instead of banana.