Thursday, September 2, 2010

Ethapazham Kalan

Banana: 2 medium
Grated coconut - 1/2 cup
Curd: 3-4 tbsp
Turmeric powder: 1 tsp
Red chilli powder: 1/4 tbsp
Green chillies: 2-3 nos
Mustard seeds: 1 tsp
Red chillies: 2-3 nos
Coconut oil:1 tbsp
Curry leaves - few
Cumin Seeds: 1/4 tsp


Remove the skin and cut the banana into small pieces. cook banana with turmeric powder, red chilli powder, salt and little water. Grind coconut,cumin seed and green chillies to a smooth paste. Add this paste to the cooked banana. Lower the flame and cook for 4-5 minutes. . Heat oil in a pan add mustard seeds, red chillies and curry leaves. Pour this seasoning over the kalan. Remove from fire, allow it to cool. Add the beaten curd, mix well. Serve hot with rice.