The addition of grated coconut gives the curry body in addition to a nice texture. Love your cookbook collection di ! The image may be showing it differently because of the coconut oil of the tempering flowing on the surface! Learn how your comment data is processed. And cookbooks: I’ve been collecting them for a while and love to browse through the books and try out different recipes. That’s lovely Shobha! As I said earlier, Raw banana dry curry is easy, simple and quick to prepare. Even my dish was similar but a dry version. 9 grams fat. Loved your pictures as you use books as a prop. Raw banana kofta curry also known as kachche kela kofta curry or kele ke kofte, is one of popular kofta curry made with raw banana fried dumplings or kofta served with flavourful sauce. Raw Bananas are my ultimate favourite and ironically, I am actually steaming them currently for a poriyal as I write this comment on your blog. Saute until the water is evaporated. Love your curry and book. PepperOnPizza may earn a commission for purchases made after clicking these links. Love you for this. When exposed to the air, the raw banana turns grey/ black, hence put the slices immediately into a bowl of water, to reduce discolouration. Once a month now I post a recipe according to the theme decided by the Facebook Food Bloggers Group of which I am a member, viz Shhhhh Cooking Secretly Challenge , where presently we are cooking from the different cuisines of the States of India. The Raw Banana Varutha Erissery tasted so good with my favourite Tomato Rasam from homemade rasam powder and fried appalam/ papad with steaming hot rice. In a pan, bring 2 cups of water to a boil, add the tamarind water (or tamarind paste) and salt to taste and cook the plantain cubes till tender but not mushy. Priya suggested coconut and cumin seeds as my two ingredients to incorporate in my recipe, and once I posted a picture of the Raw Banana Varutha Erissery on our group, the other members had to guess what the 2 secret ingredients are. The coconut was easily guessed, though the cumin took time! One can also experiment with jackfruit, yam, papaya or raw banana instead of just pumpkin and can also add pulses to make a more nutritious dish. Cauliflower, Kale & Red Lentil Coconut Curry GirlHeartFoodDawn. I do find it off when I read recipes that are traditional, but using ingredients like paprika, cayenne, etc. Kerala curries with roasted coconut taste so delicious. Heat pan and add coconut oil. Cut the bananas into 2cm-thick slices. Stir it in well and allow the curry to cook for about 3 minutes so that the raw taste of the chilli in the coconut paste goes away. Bring it to a rapid boil and add the banana cubes. I always forget the books while clicking. My friend Nisha (about whom you will have kept hearing about in my posts) and who is from Kerala, helped in freezing the quantities for the recipe, as well as in tasting the finished product! I love raw banana, need to try this one sometime. Cube them and put it in a bowl of salted water for 5 minutes. The dish is packed with nutrients and essential minerals required for human body. Add coconut oil and a few curry leaves. (Optional). The book itself sounds delicious, with its many recipes, written simply and clearly, and its anecdotes and glimpses of the History and Heritage of Kerala, more specifically that of Kochi. Pare/ Peel the thick outer skin of the banana. loved your erissery reci coconut. Thank you for taking time to read the post, Anu! Lovely cookbooks, so many authentic preparations! We provide you with easy and delicious recipes with simple, step-by-step instructions for a hassle-free cooking experience. Wash and peel the banana. Add the coconut paste to the pan of cooked raw banana. Yes the roasted coconut gives an amazing flavour to the curry! Dice the banana into small cubes, about 2 cm square. Method. My partner for Sep 2018 is Priya Suresh who blogs at Priya's Versatile Recipes. I would to try it as I get both raw banana and coconut in abundance here. This tongue-tickling snack is best enjoyed with green chutney. The erissery was delicious! Cook covered for about 15 – 20 minutes at medium heat until the raw banana cubes are fully done and the gravy is thick. Heat a small frying pan and add the coconut oil. or enough water to just cover the top of the plantain slices, or minimum required for grinding to a paste. « Curried Roasted Pumpkin Soup with Indian Spices, Pesto Beans Zucchini Salad with Citrus Dressing ». Add around 1.5 cups of water, kudam puli pieces, few curry leaves, enough salt and bring to a boil. I specially liked the chapter on Curries from the Madapilli (Royal Kitchen) and its mouth watering description of lunch at a Royal Palace: " A huge banana leaf, laden with various vegetable dishes...deep fried puffed wafers called pappadams and small piles of salted varuthupperi and sweet sarkara upperi...servings of vegetables - thoran, oolan, aviyal, pachadi, and kaalan -- and a thick brown curry with the distinct fragrance of black sesame seeds and curry leaves..'. Sauté for a minute. Presenting to you the most popular Indian food website that has a huge collection of Vegetarian and Non-vegetarian recipes from India and around the world. Also add the crushed garlic, turmeric powder, red chili powder, 2 green chilies, coriander powder … Once banana becomes slightly soft, drain the water and keep the cooked banana aside. Naadan Raw Banana Curry is an awesome traditional styled dish that goes well with hot rice and chappatis. The book is divided into convenient to use Chapters, such as 'Getting Started: Ingredients, Cooking Methods and Utensils'; 'Sacred Food: Rice and Rituals';  'Chutneys and Pickles'; 'Breakfasts and Brunches', etc. Next Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Her verdict: The dish was tasty but could do with some more cumin and chili! Banana skin is a popular addition to Keralan dishes like thoran, a stir-fry made with spices and coconut. One of the flavourful pick using raw banana is Raw Banana Fritters. Its easy, its simple and the addition of roasted grated coconut gives an amazing flavour that glamorises the humble raw banana or green plantain. I just love Erissery! I thoroughly loved the distinct coconut flavors in it. Add the raw plantain cubes. Happy Cooking with Bawarchi! The Best Banana Coconut Curry Recipes on Yummly | Banana Coconut Curry, Coconut Curry Chicken Skewers, Coconut Curry Pork Meatballs. It’s a very interesting book with lots of easy recipes. When they splutter add urad dal and curry leaves. My dish also was similar. This is one cookbook that I will treasure and will dip into again and again for culinary inspiration, just as I did for this totally delicious Raw Banana Varutha Erissery. Copyright © 2020 PepperOnPizza on the Cravings Pro Theme. Firstly, as always, I adore your collection of books. Nice share. Raw banana is used in many curries and koftas and it is one of the favourite vegetable for many people in South India. With Kerala as the theme for September 2018 for the Shh Cooking Secretly Challenge Group (more about the group, later on), there was such a wide variety of recipes to choose from. Kerala cuisine relies heavily on coconut, spices and cumin for the gravies especially and when it comes to Eriserry, the flavour of cumin has to really shine through. Cubes of cooked green Plantain sautéed with a paste of roasted coconut cumin, and garnished with roasted grated coconut. The green banana koftas, once fried and completely cooled, freeze very well. © Sujata Shukla and, [2015 to 2020]. Thank you Mayuri. Add the coconut paste to the pan of cooked raw banana. Priya's blogsite is both interesting and informative - please do visit and browse the many recipes up there: Vegetarian and Non Vegetarian Recipes, Cakes and Bakes, Recipes from around the world. When hot, splutter mustard seeds, then add red chillies, curry leaves, and pepper powder. The recipes in the interesting cookbook: Grains, Greens and Grated Coconuts has roasted coconut as an ingredient in several recipes including for sambar, bitter gourd etc and in this 'Varutha erisseri: Green Plantains in Toasted Coconut and Cumin Sauce'. About the book I referred to above: Grains, Greens and Grated Coconuts is written by Ms Ammini Ramachandran, described in the book as a Texas based food writer with roots in the Indian State of Kerala, born into a Nayar joint family and with both her grandfather and father-in -law being members of the Cochin (Kochi) Royal family. I am sure they will like at home. Other Recipes you may like to try from this blog: Kothavarangai Paruppu Usili / Cluster Beans curry in Dal Paste, Murungai Keerai Morekuzhambu / Easy Yogurt stew with Moringa leaves, Simple Beans Poriyal with Coconut (Purple or Green French beans). Stir it in well and allow the … Heat ghee in a kadai, when hot add the mustard seeds. Thank you Poonam! The primary ingredients of Erissery include grated coconut and pumpkin which lends an irresistible balance of flavours. Raw Banana Kootu ( Plantain Curry) Raw Banana Kootu is a gravy dish and we can have them with rice, chapati, roti, idli and even dosas. Things Needed :Ingredients : Raw Banana : 2 coconut ( grated ) : 1 Table spoon Mustard : 1/2 Tea spoon Urd Daal : 1/2 Tea spoon Jeera :1/2 Teaspoon Curry leaves : 5 to 6 leaves or more. Thanks for the delicious and flavourful recipe. Seems you have a huge collection of cook books. The Cookbook sounds really interesting and I can see from the recipe that it has flavours of Kerala and uses the spice mixes thoroughly. Add the ground masala, mix gently and add a little of the water from the mixie. Your email address will not be published. And loved this Kerala theme. Raw Banana curry with a tinge of Tamarind is the curry that my mom used to make on amavasya day.In most of the Tamil homes i am sure they would make Vazhaikkai(raw banana) in a slightly different style.This one is perfect accompaniment for sambar or pitlai. Perfect for Onam Sadhya, don't you think? You have bought out the nostalgia so well! Valache Birde(Sprouted Beans in Coconut Gravy), Finely chopped coriander leaves (to garnish). Sujata I'm falling in love with your collection of cook books. Your email address will not be published. Thank you Seema, Im glad you liked the post! This post may contain affiliate links. Put the juice of 1 large lemon in a bowl. which are so foreign. Thank you Priya! Being a Keralite myself, I adore this dish and rasam is a wonderful combination to pair it with. Always click in a hurry. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking. As always we finish this particular dalna too with some ghee and Bengali garam masala. Bookmaking it to try soon. I have followed this recipe to a large extent, except for not using the cayenne, Serrano or Thai red chili powder suggested. I can't help but drool. Beautiful recipe and lovely capture! Unauthorized use and/or duplication of this material or any part of the content, including but not limited to Recipes, Posts and Images, without the express and written permission from this site’s author and owner is strictly prohibited. I also made it after many years! Dry Fish and Raw Banana with Coconut Gravy - Sole Fish Recipe Home » South Indian Poriyal » Raw Banana Varutha Erissery with Roasted Coconut, Published: Sep 29, 2018 Modified: Oct 15, 2020 By Sujata Shukla This blog generates income via ads. Yes, Ammini Ramachadran's book is a treasure. I love the crunchy roasted coconut topping. In a small pan heat the coconut oil (as in the ingredients for tempering), add mustard seeds. The dish is unique and special with chopped raw bananas blended with a spicy coconut mixture and tangy tamarind. Add mustard seeds. When we children got up the beautiful aroma of Emissary used to permeate the air as my great grandma used to perform her ritual of chop,grate and grind to feed the family of 10 plus people who used to visit her in the vacations! I have not followed the quantities in the recipe either and have used far lesser coconut than it does, so that the banana shines through as the star of the show. Thank you! Wow, what a lovely collections of cookbooks, wish i could have as much as yours.. Am very poor in having cookbooks you know. The recipes in the book are authentic and well written and there is a large variety to choose from. When we use ingredients that are not traditional, it is good to write clearly that these are adapted to availability or taste, so that it is clear as to what the authentic recipe would have had! Mine is dry too! When mustard seeds splutter, add crushed garlic cloves, dry red chillies and curry leaves. Naadan Raw Banana Curry can be easily prepared at home with very limited ingredients. Thank you, Kalyani! ... raw honey, curry powder, coconut milk, chopped garlic, fresh lime juice and 5 more. Drain and place the slices in a pan on the stove, add salt and turmeric powder as in the ingredients list. Grind coarsely all the ingredients like coconut, garlic, jeera and green chillis 4. I have tried using raw plantain in curry only once in avial. I agree with you Rafeeda. This Kacha Kela Bhajia, has slices of raw banana dipped in besan batter and deep-fried. Saute for a minute. I’ve been getting cookbooks for each of the Indian States as there are many whose cuisine I’m not familiar with, and I want to try out and post authentic recipes. With this dish, you tempt me to use more of it. The roasted coconut does add that touch of enhanced flavour to the erissery! I wish I had access to some good cook books where authors narrate about their lives and share recipes. Soak them into water for about 30 minutes, then wash it well and keep aside. I understand from friends from Kerala that roasted coconut is added to several dishes though not usually to the Raw Banana Varutha Erissery. Serve garnished with finely chopped coriander leaves. Coarsely grind the coconut with the cumin seeds and green chillies. An IT professional, Sushmita loves spending time developing new recipes. . One it is one of my favorites, two you have picked it from a classic authour. Check out my Author Page!