1

To prepare Kuruku Kaalan Recipe (Raw Bananas in Coconut Curry), in a saucepan or a pressure cooker, cook the banana pieces, turmeric powder, a few curry leaves and salt along with 1/4 cup of water until the bananas are soft.

2

Once done, open the cooker and stir in the yogurt and chili powder and keep this aside.

3

Next, grind the grated coconut along with green chillies and cumin seeds into a fine paste.

4

Add the ground coconut mixture to the raw banana and yogurt curry and bring the mixture to a boil in the saucepan or pressure cooker you cooked the raw bananas in.

5

While the Kaalan is coming to a boil, we will prepare the seasoning for the Kaalan.

6

Heat coconut oil in a small pan; add in the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and red chilies. Allow them to roast and crackle on medium heat.

7

Once roasted pour the seasoning into the Kurukku Kaalan and stir till everything blends together well.

8

Turn off the heat and transfer the Kurruku Kaalan to a serving bowl and serving warm.

9

Serve the Kuruku Kaalan (Raw Bananas in Coconut Curry) along with steamed rice for a dinner or family sunday lunch.

10

Note: Traditionally the coconut paste is fried in oil until it becomes thick and gets a roasted aroma. But in this recipe, I have not roasted the coconut, to keep it healthy and preventing excess saturated oil formation from the coconut.