Malabar Kaai Curry with Nenthra Pazham
Description
Malabar Kaai Curry with Nenthra Pazham is a delightful and creamy dessert hailing from the lush landscapes of Kerala, India. Infused with the rich flavors of ripe bananas, coconut milk, and spices, this dish offers a unique taste that is both comforting and festive. Traditionally served during special occasions, this dessert pairs beautifully with Kandarappam, making it a must-try for anyone looking to explore the vibrant cuisine of Kerala.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Banana Flower (Vazhaipoo) | 2 pieces |
| Thick Coconut Milk | 1 cup |
| Thin Coconut Milk | 3 cups |
| Raw Rice | 1/2 cup |
| Chana Dal (Bengal Gram Dal) | 1/2 cup |
| Onion | 1/4 piece |
| Cardamom (Elaichi) Pods/Seeds | 2 pods |
| Sugar | 1 cup |
| Salt | 3/4 teaspoon (plus extra for chana dal) |
| Water | As required |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 5 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugars | 30 g |
| Fat | 7 g |
| Sodium | 200 mg |
Preparation Time
| Type | Duration |
|---|---|
| Prep Time | 60 minutes |
| Cook Time | 30 minutes |
| Total Time | 90 minutes |
Servings
| Servings | Yield |
|---|---|
| 4 servings |
Instructions
-
Soaking and Cooking the Dal and Rice
Begin by thoroughly washing the chana dal and raw rice. Place them in two separate bowls filled with water and let them soak for about an hour. This soaking process softens the grains, ensuring a smoother texture in the final dish.
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Cooking Chana Dal
After the soaking time has elapsed, drain the chana dal and transfer it to a pot. Add enough water to cover the dal, along with a pinch of salt. Cook the chana dal on medium heat until it is tender but not mushy. Once cooked, drain any excess water and set the chana dal aside. -
Preparing the Bananas
While the dal is cooking, slice the ripe Nenthra Pazham (bananas) into rounds and keep them aside. Their natural sweetness will add a wonderful flavor to the curry. -
Making the Rice Paste
In a blender or food processor, combine the soaked raw rice, onion, and cardamom pods with 1 cup of water. Blend the mixture until it forms a very fine, smooth paste. This rice paste will serve as the base for the curry, contributing to its creamy consistency. -
Cooking the Curry Base
In a large, heavy-bottomed pan, add the rice batter and the thin coconut milk. Switch on the flame to medium heat and continuously stir the mixture. This stirring is crucial to prevent lumps and ensure a smooth texture. Cook until the mixture thickens and becomes creamy, which should take about 10-15 minutes. -
Incorporating the Ingredients
Once the mixture has thickened, add the sugar, salt, cooked chana dal, and sliced bananas. Mix everything well, ensuring that the bananas are evenly distributed throughout the mixture. Continue stirring gently and let the bananas cook for an additional 10 minutes, allowing them to soften and infuse their flavor into the curry. -
Final Touch
After the bananas have cooked, pour in the thick coconut milk and stir to combine. Let the curry come to a gentle boil for about 2 minutes, allowing all the flavors to meld together beautifully. -
Serving Suggestions
Once done, remove the pan from the heat and let the Malabar Kaai Curry cool slightly before serving. This delectable dessert can be enjoyed warm or chilled, and it pairs wonderfully with Kandarappam, a traditional Kerala rice pancake.
Tips for Perfecting Your Malabar Kaai Curry
- Choosing the Right Bananas: Opt for ripe Nenthra Pazham for the best flavor and sweetness; they are essential for achieving the authentic taste of this dish.
- Coconut Milk: For the richest flavor, use freshly extracted coconut milk. If unavailable, canned coconut milk works as a good alternative.
- Consistency: If the curry is too thick, you can adjust the consistency by adding a little more thin coconut milk or water.
- Sweetness Level: Adjust the sugar according to your taste preference, especially if you prefer a less sweet dessert.
Enjoy this flavorful and delightful Malabar Kaai Curry with Nenthra Pazham, and immerse yourself in the rich culinary heritage of Kerala! Whether served during festivities or as a comforting dessert, this recipe is sure to impress.
