Also Known As
- Kele Koddel (केळे कोड्देल) in Konkani
Ingredients for Raw Banana Curry
Directions for Raw Banana Curry
Wash, peel, and slice the raw bananas into round pieces. If the slices are large, cut them in half.
Place the banana slices in a pan with enough water and a pinch of salt. Cook over medium heat until tender but not mushy.
Grind the coconut gratings, roasted red chillies, and tamarind into a smooth paste using a blender. Add water as needed for the desired consistency.
Add the ground paste to the cooked bananas and mix well. Adjust salt to taste and add water to achieve your preferred curry consistency. Bring to a boil, then reduce the heat and let it simmer for a few minutes.
For the garlic seasoning, heat oil in a small pan. Add the lightly crushed garlic pods and sauté until they turn golden brown and release their aroma.
Pour the garlic seasoning over the curry and mix gently.
Ingredients
Directions
Wash, peel, and slice the raw bananas into round pieces. If the slices are large, cut them in half.
Place the banana slices in a pan with enough water and a pinch of salt. Cook over medium heat until tender but not mushy.
Grind the coconut gratings, roasted red chillies, and tamarind into a smooth paste using a blender. Add water as needed for the desired consistency.
Add the ground paste to the cooked bananas and mix well. Adjust salt to taste and add water to achieve your preferred curry consistency. Bring to a boil, then reduce the heat and let it simmer for a few minutes.
For the garlic seasoning, heat oil in a small pan. Add the lightly crushed garlic pods and sauté until they turn golden brown and release their aroma.
Pour the garlic seasoning over the curry and mix gently.
Notes
Tips for Making Raw Banana Curry (Kele Koddel)
- Use Fresh Raw Bananas: Select firm, green raw bananas for the best texture and flavor. Avoid overripe ones as they may become mushy during cooking.
- Cut Uniform Slices: Slice the bananas evenly to ensure they cook consistently.
- Don’t Overcook the Bananas: Cook the raw bananas until tender but still firm to maintain their texture in the curry.
- Adjust Spice Levels: Byadgi chilies are ideal for a rich color and mild heat, but you can increase or decrease the number of chilies to suit your spice tolerance.
- Fresh Coconut for Authenticity: Using freshly grated coconut enhances the taste of the curry, but frozen or desiccated coconut can be used as a substitute.
- Balance the Tanginess: Adjust the tamarind according to your taste. Add more for a tangier curry or reduce if you prefer milder flavors.
- Perfect the Garlic Seasoning: Lightly crush the garlic before sautéing to release its aroma fully. Ensure it turns golden brown but not burnt, as this can affect the flavor.
- Consistency Matters: Add water gradually to achieve your desired curry consistency—thicker for pairing with roti or thinner for rice.
- Prepare Ahead: The curry tastes even better after resting for a few hours, allowing the flavors to meld together.
- Serving Suggestion: Serve hot with steamed rice, papad, or a simple side salad for a complete and satisfying meal.
Recipe Suggestions
Have you tried this recipe?
Mention us @satyamskitchen and tag #satyamskitchenrecipes