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Main Course

Kumbalanga Kaya Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 3 servings

1 cup 1 cup (Kumbalanga)
Kaya (raw banana) : ½ cup
Tomato : 3 nos (chopped
Green chillies : 2 nos
Chilli powder : 1 tsp
Turmeric powder : 1 tsp
Coconut : 2 cups (grated
Mustard seeds : 1 tsp
Curd : 1 ½ cup
Mustard seeds : ½ tsp
Red chillies : 2 nos
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Cut the raw banana and rich gourd into cubes.2) In a kadai, add the vegetables, tomato, chilli powder and turmeric.
Step 2
3) Cook the vegetables.4) Grind green chillies, coconut and mustard.
Step 3
5) Add the paste into the vegetables. Let it cook for 2 minutes.6) When done, take it off the heat.7) Add the beaten curd and Stir everything together thoroughly.
Step 4
Let the mustard seeds crackle, red chillies and curry leaves.
Step 5
9) Add this to gravy and serve.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kumbalanga Kaya Pachadi

Ingredientsfor 3 servings

1 cup 1 cup (Kumbalanga)
Kaya (raw banana) : ½ cup
Tomato : 3 nos (chopped
Green chillies : 2 nos
Chilli powder : 1 tsp
Turmeric powder : 1 tsp
Coconut : 2 cups (grated
Mustard seeds : 1 tsp
Curd : 1 ½ cup
Mustard seeds : ½ tsp
Red chillies : 2 nos
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Cut the raw banana and rich gourd into cubes.2) In a kadai, add the vegetables, tomato, chilli powder and turmeric.
Step 2
3) Cook the vegetables.4) Grind green chillies, coconut and mustard.
Step 3
5) Add the paste into the vegetables. Let it cook for 2 minutes.6) When done, take it off the heat.7) Add the beaten curd and Stir everything together thoroughly.
Step 4
Let the mustard seeds crackle, red chillies and curry leaves.
Step 5
9) Add this to gravy and serve.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.