Even my dish was similar but a dry version. Thank you Poonam! Thank you Priya! 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. Heat pan and add coconut oil. Thank you Seema, Im glad you liked the post! Soak them into water for about 30 minutes, then wash it well and keep aside. 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. Bring it to a rapid boil and add the banana cubes. Her verdict: The dish was tasty but could do with some more cumin and chili! Drain and place the slices in a pan on the stove, add salt and turmeric powder as in the ingredients list. When mustard seeds splutter, add crushed garlic cloves, dry red chillies and curry leaves. I have tried using raw plantain in curry only once in avial. ... raw honey, curry powder, coconut milk, chopped garlic, fresh lime juice and 5 more. Mix well, add some water and let it cook on a low flame till the bananas are done. 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. The erissery was delicious! We provide you with easy and delicious recipes with simple, step-by-step instructions for a hassle-free cooking experience. Your email address will not be published. Learning a lot from you all. Cook covered for about 15 – 20 minutes at medium heat until the raw banana cubes are fully done and the gravy is thick. Yes, Ammini Ramachadran's book is a treasure. I agree with you Rafeeda. erissery looks super delicious and they taste best with roasted coconut. Love your curry and book. Saute until the water is evaporated. Cant resist to this delightful flavourful dish.Happy to be your parter of this month's challenge. Put the juice of 1 large lemon in a bowl. Loved your pictures as you use books as a prop. https://food.ndtv.com/lists/10-best-raw-banana-recipes-1201448 I always forget the books while clicking. 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. Beautiful recipe and lovely capture! As always we finish this particular dalna too with some ghee and Bengali garam masala. Sujata I'm falling in love with your collection of cook books. Naadan Raw Banana Curry is an awesome traditional styled dish that goes well with hot rice and chappatis. This recipe sounds similar and I would give it a try for sure. There is much more, such tantalising descriptions of food that I want to stop writing and make for myself a fresh vegetable curry and take in the aroma of coconut oil floating in the air. The addition of grated coconut gives the curry body in addition to a nice texture. Sauté for a minute. I love erissery made with raw banana, always delicious. Love you for this. Thank you Vidya! Pare/ Peel the thick outer skin of the banana. Also add the crushed garlic, turmeric powder, red chili powder, 2 green chilies, coriander powder … Required fields are marked *. Copyright © 2020 PepperOnPizza on the Cravings Pro Theme. 240 calories, Heat 2 cups of water in a vessel. https://www.tarladalal.com/Kai-Kutan-Raw-Banana-Coconut-Curry-4370r I just love Erissery! Her hometown in Jharkhand is has always been an inspiration, and influences her cooking. 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. 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. Stir it in well and allow the … 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. Valache Birde(Sprouted Beans in Coconut Gravy), Finely chopped coriander leaves (to garnish). Thank you, Kalyani! The raw banana erissery tasted delicious and was fragrant with the roasted coconut! Cubes of cooked green Plantain sautéed with a paste of roasted coconut cumin, and garnished with roasted grated coconut. Add the grated coconut (or desiccated coconut if fresh is not available). Soak them into water for about 30 minutes, then wash it well and keep aside. Yes the roasted coconut gives an amazing flavour to the curry! Add the ground masala, mix gently and add a little of the water from the mixie. 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! Heat ghee in a kadai, when hot add the mustard seeds. The coconut was easily guessed, though the cumin took time! The Cookbook sounds really interesting and I can see from the recipe that it has flavours of Kerala and uses the spice mixes thoroughly. Serve the curry hot, with boiled (Kerala) rice and other vegetables. Fry them for a minute till the dal is slightly red. Thank you Mayuri. 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. Use of raw bananas is simply delicious. Cut the bananas into 2cm-thick slices. Love your cookbook collection di ! Cheers! 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. I have followed this recipe to a large extent, except for not using the cayenne, Serrano or Thai red chili powder suggested. The Best Banana Coconut Curry Recipes on Yummly | Banana Coconut Curry, Coconut Curry Chicken Skewers, Coconut Curry Pork Meatballs. Coarsely grind the coconut with the cumin seeds and green chillies. My dish also was similar. I eschew making this often in deference to my weight, but still give in to temptation ever so often. 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..'. Raw Banana Varutha Erissery, a delicious dry curry from Kerala cuisine. The roasted coconut does add that touch of enhanced flavour to the erissery! I had two ingredients to work with, coconut and cumin, and this gave me so much scope! curry is prepared with combination of pumpkin and raw banana by adding minimal spices and fresh coconut paste « Curried Roasted Pumpkin Soup with Indian Spices, Pesto Beans Zucchini Salad with Citrus Dressing ». Then add the cooked banana … The dish is packed with nutrients and essential minerals required for human body. This Kacha Kela Bhajia, has slices of raw banana dipped in besan batter and deep-fried. Saute for a minute. Pair it with meats such as pork, chicken , fish, beef and Indian spices such as cumin , garam masala, turmeric , mustard, bell pepper , zucchini , onion , … They are delightful to bite into. https://www.indianhealthyrecipes.com/raw-banana-curry-recipe 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'. And cookbooks: I’ve been collecting them for a while and love to browse through the books and try out different recipes. 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. I do find it off when I read recipes that are traditional, but using ingredients like paprika, cayenne, etc. And trust me, this erissery looks absolutely inviting, with prefect texture and beautiful aroma definitely. One of the flavourful pick using raw banana is Raw Banana Fritters. It’s a very interesting book with lots of easy recipes. .love the aroma of roasted..yumm. The image may be showing it differently because of the coconut oil of the tempering flowing on the surface! Its not easy to guess ingredients from just an image! © Sujata Shukla and PepperOnPizza.com, [2015 to 2020]. Nice share. This tongue-tickling snack is best enjoyed with green chutney. Lovely cookbooks, so many authentic preparations! View our disclosure policy for details. Kai Kutan, Raw Banana Coconut Curry. I wish I had access to some good cook books where authors narrate about their lives and share recipes. Add the chopped raw banana pieces, add ¼ cup … . 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. I understand from friends from Kerala that roasted coconut is added to several dishes though not usually to the Raw Banana Varutha Erissery. 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. I love raw banana and next to the Thoran and another version we make with a mustard flavoring, this Erissery is my favourite. 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 curry to cook for about 3 minutes so that the raw taste of the chilli in the coconut paste goes away. Add mustard seeds. PepperOnPizza may earn a commission for purchases made after clicking these links. Love the roasted coconut paste flavors in curries. Pour the tempering of mustard and chili onto the curry. An IT professional, Sushmita loves spending time developing new recipes. Add the raw plantain cubes. When exposed to the air, the raw banana turns grey/ black, hence put the slices immediately into a bowl of water, to reduce discolouration. I am also eyeing that cookbook presented there. 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. I would have loved to see some pictures of the food, which could be helpful to a newcomer to understand what the dish finally looks like.The ingredients include those easily available in the USA rather than the corresponding traditional Indian ingredient which would be difficult to obtain outside India. Its reminiscent of my visits to my ancestral village in Kerala. Set aside the remaining ¼ cup of roasted coconut for garnish. Mine is dry too! I also made it after many years! In a small pan heat the coconut oil (as in the ingredients for tempering), add mustard seeds. 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. Being a Keralite myself, I adore this dish and rasam is a wonderful combination to pair it with. Naadan Raw Banana Curry can be easily prepared at home with very limited ingredients. Thank you for taking time to read the post, Anu! Learnt some new recipes which I never heard. Garnish with the reserved roasted coconut. or enough water to just cover the top of the plantain slices, or minimum required for grinding to a paste. Serve garnished with finely chopped coriander leaves. Add coconut oil and a few curry leaves. (Optional). Peel the bananas and cut them into small pieces. Coming to the erissery, it looks so delicious and tempting. https://www.sharmispassions.com/vazhakkai-curry-raw-banana-curry Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Put the desiccated which are so foreign. Wow, what a lovely collections of cookbooks, wish i could have as much as yours.. Am very poor in having cookbooks you know. Its easy, its simple and the addition of roasted grated coconut gives an amazing flavour that glamorises the humble raw banana or green plantain. Raw banana is a vegetable that isn't used very often in our kitchen. 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. When hot, splutter mustard seeds, then add red chillies, curry leaves, and pepper powder. I hope to try several of them soon! Browsing my cookbooks for Kerala dishes with ingredients that I did not often use, I came across the Erissery that could be made from a variety  of vegetables.