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Main Course

Vazhakka Kalan

A delicious, styled dish, very popular in Sadhya meals prepared from raw plantain. This is a very popular dish in Kerala Cuisine. The rich creamy and tangy flavored dish goes great with rice.

Ingredientsfor 4 servings

400 g Raw banana
10 g Chilly powder
1 g Turmeric powder
200 g Coconut
16 nos Pepper corns — optional
1 g Cumin seeds (Jeerakam)
225 g Curd
3 sprig Curry leaves
Salt, to taste
30 ml Oil
1 g Fenugreek seeds (Uluva)
1 g Mustard seeds
1 nos Broken red chillies (Kollamulaku)
1 sprig Curry leaves

Preparation

Step 1
Boil, peel and cut bananas into roundels.
Step 2
Mix together bananas, chilly powder, half the turmeric, salt and enough water to cook bananas fairly dry.
Step 3
Grind together to a very fine paste, coconut, pepper corns, rest of turmeric and cumin seeds.
Step 4
When bananas are cooked, add ground ingredients, well beaten curd and more salt.
Step 5
Simmer, stirring occasionally till the mixture becomes quite thick (10 -15 minutes). Remove from fire.
Step 6
Pour oil into a pan and heat it.
Step 7
Add fenugreek, mustard seeds and broken red chillies.
Step 8
When seeds crackle, add curry leaves and temper the dish.
Step 9
Serve as a side dish for plain rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Vazhakka Kalan

A delicious, styled dish, very popular in Sadhya meals prepared from raw plantain. This is a very popular dish in Kerala Cuisine. The rich creamy and tangy flavored dish goes great with rice.

Ingredientsfor 4 servings

400 g Raw banana
10 g Chilly powder
1 g Turmeric powder
200 g Coconut
16 nos Pepper corns — optional
1 g Cumin seeds (Jeerakam)
225 g Curd
3 sprig Curry leaves
Salt, to taste
30 ml Oil
1 g Fenugreek seeds (Uluva)
1 g Mustard seeds
1 nos Broken red chillies (Kollamulaku)
1 sprig Curry leaves

Preparation

Step 1
Boil, peel and cut bananas into roundels.
Step 2
Mix together bananas, chilly powder, half the turmeric, salt and enough water to cook bananas fairly dry.
Step 3
Grind together to a very fine paste, coconut, pepper corns, rest of turmeric and cumin seeds.
Step 4
When bananas are cooked, add ground ingredients, well beaten curd and more salt.
Step 5
Simmer, stirring occasionally till the mixture becomes quite thick (10 -15 minutes). Remove from fire.
Step 6
Pour oil into a pan and heat it.
Step 7
Add fenugreek, mustard seeds and broken red chillies.
Step 8
When seeds crackle, add curry leaves and temper the dish.
Step 9
Serve as a side dish for plain rice.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.