Vinniskitchen

Kelya Ambat | Ripe Banana Sweet

Ingredients:
  • Ripe Plantain / Nendran pazham - 1 big
  • Chana Dal - 1/2 cup
  • Cashews - a few (Optional)
  • Jaggery Powder - 3/4 cup to 1 cup
  • Salt - 1 pinch
  • Shredded Coconut - 1/2 to 3/4 cup
  • Red Chilly / Flakes - 1 nos or 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Cumin Powder - 1 pinch 
  • Oil - 1 tsp
  • Cumin Seeds - 1 tsp
  • Mustard Seeds - 1 tsp
  • Curry Leaves - a few
  • Hot water as required for gravy
Method:
  • Peel banana and cut to 1/2 inch thick slices or pieces as desired. Cook bananas in 1/2 to 1 cup boiling water and keep aside.

 
  • Soak chana dal in water for 30 minutes. Pressure cook for 3 whistles or till cooked (but not mushy). Alternatively, dal may be cooked in boiling water in a vessel on high flame for 20-30 minutes.
  • Add cooked banana pieces to the cooked dal in a pan followed by powdered jaggery. If using cashews, soak it in hot water for 15 - 30 minutes to soften and add at this stage.
  • Add a pinch of salt and let the mixture boil on medium flame.
  • Grind coconut with turmeric powder, cumin powder, red chilly in a mixer jar to a smooth paste. 
  • Add to the boiling mixture.
  • Heat oil in a kadai for seasoning. Add mustard seeds when the oil is hot. 
  • Add curry leaves and cumin seeds when the mustard splutter.
  • Add to the curry and switch off the stove.

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