Banana Coconut Curry

Banana Coconut Curry /Aratikaya Podi Kura / Aratikaya Iguru / Kache Kele Ki Sukhi Sabzi

Banana Coconut Curry

Ingredients for Banana Coconut Curry:

1. Raw banana - 1
2. Yellow moong dal - 2 spoons
3. Grated raw coconut - 2 spoons
4. Salt - as per taste
5. Water
6. Lemon Juice - 1 or 1 & 1/2 spoon
7. Green chili & ginger paste - 2 spoons
8. Turmeric - a pinch of

For Tadka/Tempering for Banana Coconut Curry:

• Oil
• Urad dal
• jeera
• mustard seeds
• curry leaves

• Peel the raw banana, wash it thoroughly and chop into pieces.
• Soak the yellow moong dal for 10 - 15 mins in water.

Tip: Raw banana pieces should be kept in water till we start cooking so as to avoid it to turn black in colour. Add a pinch of turmeric and a spoon full of buttermilk to it.

Preparation of Banana Coconut Curry:

1) In a vessel containing water add raw banana pieces, soaked moong dal,  a pinch of turmeric & salt and cook for 10 - 15 mins in a medium flame.
(you can even pressure cook it for 1 whistle)

- Do not over cook or the curry will become paste like texture.

- With the help of strainer drain all the water and allow the cooked banana pieces & moong dal to cool down.

cooked banana pieces & moong dal

2) Heat a kadai or cooking vessel, for tempering add oil, urad dal, jeera, mustard seeds and allow it to fry till urad dal turns to red in colour.

3) Now add curry leaves & chili,ginger paste to the tempering & fry for few seconds.

Tadka/Tempering

4) Add cooked raw banana & moong dal, salt and grated raw coconut to the tempering and mix it.

• Allow the banana coconut curry to fry for 2 -3 mins in low to medium flame.
• Make sure the banana coconut curry do not stick to the bottom or get burnt.

Banana Coconut Curry

5) Switch off the flame and add lemon juice (as per the tastes) to the curry and mix well & serve hot.

Banana Coconut Curry

Serving Ideas of Banana Coconut Curry:

Banana coconut curry tastes good with cooked plain or flavoured rice & ghee , roti or chapati.

Banana Coconut Curry