Until you’re a native of any of the states from South India, it’s attainable that your data of the cuising down South can be restricted to dosas, idlis, vadas, uttapams, and extra mainstream dishes. Nevertheless if you wish to check out an fascinating, coconut flavoured curry which is mild and scrumptious, in addition to permits you to experiment with new substances, then Kuruku Kaalan is the dish for you. Kuruku Kaalan is a dish native to Kerala and is made with uncooked banana or plantains, whereas this recipe is a better and faster one, it achieves the identical style and goal. Learn on:
2 Kilos Uncooked Banana – Plantains
1 Tablespoon Coconut Oil
1/4 Teaspoon Mustard Seeds
1/2 Teaspoon Black Pepper – Powder
4 Medium Dry Purple Chili – Differ by spice degree
1 Sprig Curry Leaves
1/2 Teaspoon Sea Salt – Or to style
1/4 Teaspoon Turmeric Powder
1/4 Teaspoon Fenugreek Seeds – Methi Seeds
1/4 Teaspoon Cumin Seeds
3 Medium Inexperienced Chili Pepper – Differ by spice degree
2 Tablespoons Coconut – Grated
2 Cups Yogurt – or Buttermilk
Lower the tops and bottoms off the uncooked plantains and peel the outer pores and skin off (the peels make welcome boost to your compost bin). Don’t fear if the plantains begin to flip black. Lower into 1 inch cubes and put aside.
To make the Masala: Dry roast the fenugreek seeds for two minutes on medium warmth. Grind coconut, inexperienced chilies, cumin seeds, and fenugreek seeds with yogurt or buttermilk. Don’t add water whereas grinding.
Warmth pan and add coconut oil. When scorching, splutter mustard seeds, then add pink chillies, curry leaves, and pepper powder. Sauté for a minute.
Add the chopped uncooked banana items, add ¼ cup water (to stop sticking to backside), cowl the pan and cook dinner till plantain items are tender, however not mushy. About 5-7 minutes. Add turmeric and salt.
Lastly add the bottom masala, stir nicely, scale back the warmth to low and cook dinner for a further 3- 4 minutes
(Recipe courtesy TheHealthyIndian)