Name: Naadan Raw Banana Curry
Prep time: 15 min
Total time: 15 min
Ingredients: 3 medium Raw bananas; 1” ball Tamarind; Coconut grated : ½ nos; 5 – Red chillies spicy; 2 nos Kashmiri chilli : 1; Coriander seeds : 1 tsp; Cumin seeds : ¼ tsp; Turmeric powder : ¼ tsp; Mustard seeds / rye : 1 tsp; Curry leaves : few; 8 cloves Garlic sliced : 7; Whole red chilli : 1 no; Oil (preferably coconut oil) : 2 tsp; Salt : to taste

Naadan Raw Banana Curry

Naadan Raw Banana Curry is an awesome traditional styled dish that goes well with hot rice and chappatis. The dish is packed with nutrients and essential minerals required for human body. Naadan Raw Banana Curry can be easily prepared at home with very limited ingredients. The dish is unique and special with chopped raw bananas blended with a spicy coconut mixture and tangy tamarind. The nutritious dish should be included in your menu chart for healthy living. You can explore a well detailed Naadan Raw Banana Curry here.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

3 medium Raw bananas
1” ball Tamarind
Coconut grated : ½ nos
5 – Red chillies spicy
2 nos Kashmiri chilli : 1
Coriander seeds : 1 tsp
Cumin seeds : ¼ tsp
Turmeric powder : ¼ tsp

For the tempering :

Mustard seeds / rye : 1 tsp
Curry leaves : few
8 cloves Garlic sliced : 7
Whole red chilli : 1 no
Oil (preferably coconut oil) : 2 tsp
Salt : to taste

Instructions

For preparing Naadan Raw Banana Curry, wash the raw banana, remove the skin carefully and cut into medium sized cubes and soak in water (to avoid them from turning black).
In a pan roast the whole red chillies and coriander seeds for 1-2 minutes.
Grind the roasted coriander seeds, red chillies, coconut and tamarind ball with a little water to a fine paste.
In a pan, boil the cut banana pieces for approximately 15 minutes or till they are almost cooked.
Add the ground masala to the banana. Adjust consistency of the curry as desired and simmer for 2 minutes. Adjust salt to taste.
In another pan, heat the oil for seasoning. Add mustard seeds, when it stops spluttering add sliced garlic and fry till golden brown.
Now add the curry leaves and broken red chilli.
Pour the tempering over the curry and cover the pan and keep aside for 5 minutes.
Serve hot with chappathis or rice.