Malabar Kaai Curry Recipe With Nenthrapazham
Kaai curry is one of the most delicious desserts made of bananas. Ripe plantains are cooked in fresh, home-made coconut milk and reduced to form a rich and creamy dessert. Chana dal gives this otherwise melt-in-the-mouth dessert a crunch in between. Rice is used as the thickening agent. This is one of those sacred recipes that I have learnt from my Mother. She used to prepare this delicious treat during festivals and other auspicious occasions. This is a perfectly healthy dessert, and it is gluten-free and vegan too.
Course : Dessert
Ingridients : 2 Banana flower (Vazhaipoo) , ripe
1 cup Coconut milk , thick
3 cups Coconut milk , thin
1/2 cup Rice , raw
1/2 cup Chana dal (Bengal Gram Dal)
1/4 Onion
2 Cardamom (Elaichi) Pods/Seeds
1 cup Sugar
3/4 teaspoon Salt , and some more for cooking the chana dal
Water , as required
Instructions To begin making the Malabar Kaai Curry, first wash and soak chana dal and raw rice separately in two different bowls for about an hour.After that cook chana dal with little salt in water and once done, drain the water and keep it aside.Slice the bananas, and keep them aside.Now, grind together the rice, onion and cardamom with 1 cup water to a very fine paste.Take the rice batter in a pan and to this, add the thin coconut milk.Switch the flame on, and keep stirring continuously till the mixture thickens and becomes creamy.At this stage, add the sugar, salt, cooked chana dal and sliced bananas and mix well.Stir continuously and let the bananas cook for about 10 minutes.After that, add the thick coconut milk and mix and let it boil for about 2 minutes, before switching the flame off.Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam.
Malabar Kaai Curry Recipe With Nenthrapazham
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