Malabar Kaai Curry Recipe With Nenthrapazham

Kerala Style Ripe Banana Dessert With Coconut Milk

Malabar Kaai Curry Recipe With Nenthrapazham
83 ratings.

Kaai curry is one of the most delicious desserts made of bananas. Ripe plantains are cooked in fresh, home-made coconut milk and reduced to form a rich and creamy dessert. Chana dal gives this otherwise melt-in-the-mouth dessert a crunch in between. Rice is used as the thickening agent. This is one of those sacred recipes that I have learnt from my Mother. She used to prepare this delicious treat during festivals and other auspicious occasions. This is a perfectly healthy dessert, and it is gluten-free and vegan too.

Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam.

Other recipes that you can try are:

  1. Kerala Style Plantain & Yam Kootu Curry Recipe
  2. Vazhakkai Podimas Recipe (South Indian Style Plantain Mash)
  3. Mochar Ghonto Recipe

 

Cuisine: Kerala Recipes
Course: Dessert
Diet: Gluten Free
Equipments Used: Blue Leaf Mixer and Grinder
Prep in

60 M

Cooks in

30 M

Total in

90 M

Makes:

4 Servings

Ingredients

  • 2 Banana flower (Vazhaipoo) , ripe
  • 1 cup Coconut milk , thick
  • 3 cups Coconut milk , thin
  • 1/2 cup Rice , raw
  • 1/2 cup Chana dal (Bengal Gram Dal)
  • 1/4 Onion
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 cup Sugar
  • 3/4 teaspoon Salt , and some more for cooking the chana dal
  • Water , as required

How to make Malabar Kaai Curry Recipe With Nenthrapazham

  1. To begin making the Malabar Kaai Curry, first wash and soak chana dal and raw rice separately in two different bowls for about an hour.

  2. After that cook chana dal with little salt in water and once done, drain the water and keep it aside.

  3. Slice the bananas, and keep them aside.

  4. Now, grind together the rice, onion and cardamom with 1 cup water to a very fine paste.

  5. Take the rice batter in a pan and to this, add the thin coconut milk.

  6. Switch the flame on, and keep stirring continuously till the mixture thickens and becomes creamy.

  7. At this stage, add the sugar, salt, cooked chana dal and sliced bananas and mix well.

  8. Stir continuously and let the bananas cook for about 10 minutes.

  9. After that, add the thick coconut milk and mix and let it boil for about 2 minutes, before switching the flame off.

  10. Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam.

Kaai curry is one of those desserts that can be served warm as well as cold. I like it more when it is served chilled. Either way, the dish tastes amazing.

Malabar Kaai Curry Recipe With Nenthrapazham is part of the Mother's Day Recipe Contest 2017

Femina Shiraz

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Last Modified On Tuesday, 18 April 2017 17:42
     
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