Explore the rich and vibrant flavors of Kerala with this delightful Raw Banana and Suran Kotu Curry, a vegetarian dish that beautifully showcases the unique textures of plantains and yam. Perfect for a hearty dinner, this recipe combines wholesome ingredients with traditional spices, creating a dish that is both nourishing and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw banana (kacha kela) | 1/2 cup, chopped |
| Suran (yam) | 1/2 cup, chopped |
| Black gram (kala chana) | 1/2 cup |
| Turmeric powder | 1/2 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Salt | to taste |
| Cumin seeds (jeera) | 1/2 teaspoon |
| Grated coconut | 1 cup |
| Whole black pepper | 1/4 teaspoon |
| Garlic cloves | 3, crushed |
| Green chili | 1, slit |
| Oil | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Dry red chili | 1, broken |
| Curry leaves | 1 sprig |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 180 |
| Protein | 5g |
| Carbohydrates | 30g |
| Dietary Fiber | 6g |
| Sugars | 4g |
| Fat | 4g |
| Saturated Fat | 2g |
| Sodium | 300mg |
Preparation Time
| Task | Time (mins) |
|---|---|
| Preparation | 360 |
| Cooking | 20 |
| Total Time | 380 |
Servings
| Number of Servings |
|---|
| 4 |
Cuisine
| Type |
|---|
| Kerala Recipes |
Course
| Type |
|---|
| Dinner |
Diet
| Type |
|---|
| Vegetarian |
Instructions
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Prepare the Vegetables: Begin by peeling the raw banana and suran. Cut both into small, even pieces to ensure uniform cooking. This step is crucial for a harmonious texture in the final dish.
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Cook the Raw Banana and Suran: In a medium saucepan, combine the chopped raw banana and suran with 1/4 teaspoon of turmeric powder, salt, and enough water to cover the vegetables. Bring to a gentle boil and cook until they soften, approximately 10–15 minutes. Once cooked, drain and set aside.
-
Cook the Black Gram: In a pressure cooker, add the black gram along with sufficient water. Cook for about 30 minutes or until the black gram is tender but retains its shape. Once done, allow the pressure to release naturally before opening the cooker.
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Prepare the Coconut Paste: In a mixer grinder, add the grated coconut, cumin seeds, green chili, black pepper, and a splash of water. Grind the mixture into a smooth paste. This paste is essential for adding depth and richness to the curry.
-
Combine the Ingredients: In a large pan, combine the cooked suran and raw banana with the coconut paste and salt. Add a little water to help the ingredients meld together and cook for an additional 2 to 3 minutes, allowing the flavors to integrate.
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Brown the Coconut: In a separate pan, dry roast the remaining grated coconut over medium heat until it turns golden brown. This step intensifies the coconut’s flavor and adds a lovely crunch to the curry. Set it aside once browned.
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Prepare the Tempering: In a small tempering pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Next, add the broken dry red chili and curry leaves, cooking until fragrant, about 30 seconds. This tempering will infuse the dish with aromatic notes.
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Finish the Curry: Pour the tempering over the coconut and vegetable mixture, stirring well to combine. Allow the curry to cook for another minute, then turn off the heat.
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Serve: Transfer the Kerala Style Raw Banana and Suran Kotu Curry to a serving dish. For a truly authentic experience, serve it with Kerala Parota and Beetroot Pachadi. This combination offers a delightful balance of flavors and textures, making for a satisfying meal.
Conclusion
Indulging in this Kerala Style Raw Banana and Yam Kotu Curry not only warms the heart but also pays homage to the culinary traditions of Kerala. With its vibrant flavors and wholesome ingredients, this dish makes a perfect centerpiece for any dinner table, inviting your family and friends to experience the essence of authentic Kerala cuisine. Enjoy every bite, and savor the love that goes into making this cherished recipe!