Karwar Style Kelya Sasav Recipe-Ripened Banana Relish

Karwar Style Kelya Sasav Recipe-Ripened Banana Relish is a quick recipe made from slit bananas and tossed with coarsely ground coconut with dry red chilies. Serve this as a snack after school or even serve it as a side dish along with Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa as a sweet Breakfast.

Archana's Kitchen
Karwar Style Kelya Sasav Recipe-Ripened Banana Relish
111 ratings.

Karwar Style Kelya Sasav Recipe-Ripened Banana Relish is a quick recipe made from slit bananas and tossed with coarsely ground coconut with dry red chilies. The coconut gives it a rich texture to the whole dish and it is one of the favorite dish that is savored among the people in Karwar.

Serve the Karwar Style Kelya Sasav Recipe-Ripened Banana Relish as a snack after school or even serve it as a side dish along with Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa as a sweet Breakfast.  

If you are looking for more Snack recipes here are some :

  1. Mathri | North Indian Savoury Snack Recipe
  2. Vazhaipoo Vada Recipe (Banana Flower Fried Savoury Snack)
  3. Makka Cholam Sundal Recipe (Spicy Sweet Corn Recipe)

 

Cuisine: Karnataka
Course: Snack
Diet: Vegetarian
Prep in

5 M

Cooks in

10 M

Total in

15 M

Makes:

4 Servings

Ingredients

  • 3 Ripe Bananas , cut into thick roundels
  • 1/2 cup Fresh coconut , grated
  • 2 Dry red chillies
  • 2 teaspoons Jaggery , grated
  • Salt , to taste

How to make Karwar Style Kelya Sasav Recipe-Ripened Banana Relish

  1. To begin making the Karwar Style Kelya Sasav Recipe-Ripened Banana Relish by grinding the coconut, jaggery and dry red chillies in a hand blender to a coarse paste.

  2. Mix it along with the sliced banana and toss so that it is mixed thoroughly. 

  3. Serve the Karwar Style Kelya Sasav Recipe-Ripened Banana Relish as a snack after school or even serve it as a side dish along with Karwar Style Kalingana Polo Recipe - Watermelon Rind Dosa as a sweet Breakfast.

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Last Modified On Thursday, 19 April 2018 16:32
     
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