Malabar Kaai Curry Recipe with Nenthrapazham: A Traditional Kerala Delight
Malabar Kaai Curry, a rich and creamy dessert made from ripe plantains, is a traditional Kerala recipe passed down through generations. This dessert is an ode to Kerala’s culinary traditions and is often prepared during festivals and auspicious occasions. The combination of sweet bananas, homemade coconut milk, and a hint of cardamom makes it an unforgettable treat. With the addition of chana dal (Bengal Gram Dal) and rice, this dessert has a delightful contrast of textures – soft, creamy, and with a slight crunch.
A true representation of Kerala’s simplicity and beauty, this dessert is not just delicious but also healthy. It is naturally gluten-free, vegan, and rich in nutrients, making it the perfect choice for those with dietary restrictions or anyone looking to indulge in a healthier dessert option. Let’s dive into how to prepare this Kerala classic in your own kitchen.
Ingredients for Malabar Kaai Curry with Nenthrapazham
| Ingredient | Quantity |
|---|---|
| Banana flower (Vazhaipoo), ripe | 2 |
| Coconut milk, thick | 1 cup |
| Coconut milk, thin | 3 cups |
| Rice, raw | 1/2 cup |
| Chana dal (Bengal Gram Dal) | 1/2 cup |
| Onion | 1/4 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Sugar | 1 cup |
| Salt | 3/4 teaspoon |
| Water | As required |
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Instructions
-
Prepare the Ingredients:
Begin by washing and soaking the chana dal (Bengal Gram Dal) and raw rice in separate bowls. Let them soak for about an hour to soften. -
Cook Chana Dal:
After soaking, cook the chana dal in a pot with a little salt and sufficient water. Once done, drain the water and set the cooked chana dal aside. -
Slice the Bananas:
Peel and slice the ripe bananas (Nenthrapazham) into thin rounds. Keep them aside to add later. -
Grind Rice and Aromatics:
In a blender, grind the soaked rice, onion, and cardamom pods into a smooth, fine paste using 1 cup of water. -
Cook the Rice Mixture:
Transfer the ground rice mixture to a large pan. Add the thin coconut milk to this mixture. Switch on the flame to medium heat, stirring continuously to prevent lumps. Cook until the mixture thickens and becomes creamy. -
Add the Sweetness and Texture:
Once the mixture has thickened, add sugar, salt, the cooked chana dal, and the sliced bananas to the pan. Stir gently but constantly to ensure even mixing. -
Simmer and Final Touches:
Allow the bananas to cook for about 10 minutes. This will help them absorb the flavors of the coconut milk and other ingredients. -
Add Thick Coconut Milk:
Once the bananas are cooked, add the thick coconut milk to the pan. Stir to incorporate everything. Let the mixture come to a gentle boil for about 2 minutes before turning off the heat. -
Serve:
Serve your Malabar Kaai Curry warm or chilled, as a delicious dessert. For an extra treat, pair it with Kandarappam, a traditional Kerala sweet, for a complete festive meal.
Allergen Information
- Contains coconut: Coconut milk is a key ingredient in this recipe. If you have a coconut allergy, this recipe is not suitable for you.
- Contains legumes: Chana dal is used in this recipe, so it is important to consider this if you have a legume allergy.
- Vegan and Gluten-Free: This dish is both vegan and gluten-free, making it a great option for those following these dietary preferences.
Dietary Preferences
- Gluten-Free: With the absence of wheat or gluten-containing ingredients, this dessert is ideal for those with gluten sensitivities.
- Vegan: The dessert is plant-based, with no dairy involved. It uses coconut milk instead of regular dairy milk.
- Dairy-Free: Made with coconut milk, this dessert is completely dairy-free, offering a healthy alternative to cream-based desserts.
Tips for Making the Perfect Malabar Kaai Curry
- Consistency: The key to a perfect Malabar Kaai Curry lies in the consistency of the coconut milk and rice mixture. If it becomes too thick, you can always add a bit more water or coconut milk to adjust it.
- Banana Ripeness: Choose ripe, sweet bananas for the best flavor and texture. Overripe bananas might become mushy and lose their shape, so aim for just the right ripeness.
- Cardamom: Cardamom is an essential spice in this recipe that adds depth and fragrance. Make sure to grind it fresh for the best aroma.
- Chana Dal: If you want a smoother texture, you can reduce the amount of chana dal, but keep in mind that it adds a delightful crunch to the dish.
- Adjust Sweetness: You can adjust the sweetness of the dessert to suit your taste. Some prefer it sweeter, so feel free to add more sugar if desired.
Conclusion
Malabar Kaai Curry with Nenthrapazham is a comforting, rich dessert that beautifully captures the flavors and essence of Kerala. Whether served during festive occasions or enjoyed as an everyday treat, this dessert is sure to win hearts with its creamy coconut base, soft plantains, and subtle spiciness from cardamom. It is an easy-to-make, nutritious dessert that aligns with various dietary preferences and is packed with the authentic taste of Kerala. Whether you are celebrating a special occasion or simply indulging in a homemade sweet, this dessert will undoubtedly bring joy to your taste buds.
So, gather the ingredients, follow the steps, and treat yourself to this deliciously sweet and creamy dessert, the perfect end to any meal.
