Kalan (without coconut)

Kalan is a Kerala cuisine using Raw Bananas. The original recipe requires coconut. However, in this recipe coconut has been omitted and fairly sour curd is used instead. This one is from my collection. The end result is quite tasty without the hassles of scraping/grating and grinding the coconut !

 

Ingredients:

Raw Banana	1
Green chilies (slit)	2
Chilly powder	¼ tsp
Turmeric powder	¼ tsp
Curry leaves	1 sprig
Curd (fairly sour)	1 cup
Salt, asafetida & sugar	As per taste
Seasoning Ingredients:
Oil	2 tsps
Mustard seeds	½ tsp
Fenugreek seeds	½ tsp
Dry red chilies	1-2

Method:

1. Wash & skin the bananas and cut it into cubes.
2. In a pan, add a small quantity of water and cook the banana pieces (on medium flame) along with slit green chilies, chilly powder, turmeric powder and curry leaves.
3. In the meantime, beat curd lightly to break lumps and add salt, asafetida and sugar.
4. When the bananas are cooked, lower the flame to minimum and add the prepared curd, stirring all the time to avoid curdling.
5. Prepare the seasoning by frying mustard seeds, fenugreek seeds and dry red chilies. As soon as the mustard seeds start spluttering, switch of the gas and pour the seasoning into the curry. Remove from fire. Stir well.
6. Serve hot.

 

Raw Banana - cut into pieces

 

Raw bananas being cooked in water with other ingredients

 

Curry ready for the seasoning

Serves: 2

Note:

• This dish goes well with chapattis or rice and dal.
• The gravy should not be watery.
• Do not throw away the banana peels/skin. You can prepare yet another tasty dish from it. See here for the recipe.

Raw Banana Peel curry

You have read it right and it is not a typing error. The dish made from the peels of raw banana turns out so   tasty and crunchy that after trying it out once, you will never ever throw away the peels !

So whenever you buy raw bananas, after washing it thoroughly, remove the peels (slightly thick) with the knife (not with the peeler). 

And, if you are not preparing this curry immediately, then place all the peels in a bowl containing little water, cover it and refrigerate it.  It will remain fresh & crisp (without turning black) for at least 3-4 days. You can prepare it later when you are ready.

Believe me, with this vegetable you can have two different curries – one made from the vegetable itself and the other made from its peels. Two for the price of one! Besides, its healthy too – full of fibre !
 

  Raw Banana Peel curry

 Raw Banana Peels in water

 Raw Banana Peels chopped finely & soaked in water

Ingredients:

Peels of Raw Banana	from 3 bananas
Split Green gram (Moong Dal)	½ cup
Green chilies	3-4
Onion	1 medium
Garlic cloves	4-5
Curry leaves	3-4 sprigs
Fresh coconut gratings	½ cup
Turmeric powder	½ tsp
Salt	to taste
Oil	1 tbsp
Water	about a cup for soaking

Method:

1. Wash and cook the green gram dal in very little water and keep aside.
2. Wash the bananas. Remove the peels (slighltly thick) using a knife as shown above.
3. Chop the peels finely (using a knife and not a food processor) and soak them in a bowl of water to retain its crispiness and also to prevent it from turning black.
4. Chop onions and curry leaves (discard the stems) finely and keep aside.
5. Grind coconut gratings, chopped onions (use half of it), garlic, green chilies & salt to a chutney or paste. To this chutney add the chopped curry leaves.
6. Add the paste with the curry leaves to the chopped peels in the bowl. Remove the excess water (if any). Mix it well and let the chopped peels marinate in the paste for about 15 mins.
7. Then combine this mixture with the cooked green gram dal (moong dal) and keep aside.
8. Heat the oil in a pan. Add the remaining chopped onions to it and sauté till it turns golden brown.
9. Finally add the dal and peel mixture into the pan on a low flame and let it simmer for only 3-4 minutes. Do not overcook. Remove from flame.
10. Serve hot.

Note:

• This dish tastes good with chapattis.  It also goes well with rice and rasam or any “kadhis”.
• The crunchy texture of the finely chopped peels gives it a unique taste.

P.S. I shall be taking a short break (about fifteen days) from blogging and will be back 
rejuvenated with more healthy and tasty  recipes.

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