My recipe today is traditionally made in Kerala and is called Kuruku Kaalan. When I looked up the recipe online, it seemed very complex for the short amount of time I had on hand. So, here’s my own version of the curry. It came out really good tasting, so I urge you to try it out for yourself.
Cut the tops and bottoms off the raw plantains and peel the outer skin off (the peels make great addition to your compost bin). Don’t worry if the plantains start to turn black. Cut into 1 inch cubes and set aside.
To make the Masala: Dry roast the fenugreek seeds for 2 minutes on medium heat. Grind coconut, green chilies, cumin seeds, and fenugreek seeds with yogurt or buttermilk. Do not add water while grinding.
Heat pan and add coconut oil. When hot, splutter mustard seeds, then add red chillies, curry leaves, and pepper powder. Sauté for a minute.
Add the chopped raw banana pieces, add ¼ cup water (to prevent sticking to bottom), cover the pan and cook until plantain pieces are tender, but not mushy. About 5-7 minutes. Add turmeric and salt.
Finally add the ground masala, stir well, reduce the heat to low and cook for an additional 3- 4 minutes. Serve hot with rice or rotis.
Notes
This curry tastes excellent with rice, quinoa or chapathis, served with a side of pickles. I like to eat it by itself, in order to experience the full flavor.*Use organic ingredients wherever possible