After potatoes, raw bananas are one of my favourite veggies, i never failed to get them from Indian groceries even sometimes its really very hard to get super fresh raw bananas. My last trip to Indian groceries was simply awesome, i brought back home super fresh veggies especially raw bananas and immediately cooked one of my favourite kootu with this veggies. When the weather is too chilled and if you feel like having something comforting, this rawa banana kootu will definitely satsify your tastebuds.
This tangy gravy goes awesome with rice and fried papads, i can survive for many days with this fingerlicking gravy. They tastes even more better after a day and this gravy goes for lentils,raw banana and spices.This gravy is usually made either with toor dal or channa dal but my choice is channadal here. This kootu goes grated coconut while tempering which gives a wonderful flavour to this dish. Since this gravy will turn thick, you can serve them very well as side dish to curd rice. Sending this gravy to my own event CWS-Channadal.
1/4cup Channadal
2nos Raw banana (cubed)
1no Tamarind (gooseberry size)
1tsp Sambhar powder
1/4tsp Turmeric powder
Salt
Water
1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Channadal
1/4tsp Asafoetida powder
1tbsp Grated coconut
Few curry leaves
Pressure cook the channadal with enough water and keep aside.
Cook the cubed raw banana pieces with sambhar powde,turmeric powder and salt with enough water.
Meanwhile extract the tamarind juice from the tamarind piece.
Add this tamarind extract,cooked and mashed channa dal to the cooked raw banana pieces,cook everything in simmer until the gravy turns thick.
Lets splutters the mustard seeds,urad dal,channadal,hing,add the grated coconut and curry leaves,fry until they turns brown.
Add this tempered spiced to the kootu and bring it to boil.
Serve hot with rice or as side dish with curd rice.
This tangy gravy goes awesome with rice and fried papads, i can survive for many days with this fingerlicking gravy. They tastes even more better after a day and this gravy goes for lentils,raw banana and spices.This gravy is usually made either with toor dal or channa dal but my choice is channadal here. This kootu goes grated coconut while tempering which gives a wonderful flavour to this dish. Since this gravy will turn thick, you can serve them very well as side dish to curd rice. Sending this gravy to my own event CWS-Channadal.
1/4cup Channadal
2nos Raw banana (cubed)
1no Tamarind (gooseberry size)
1tsp Sambhar powder
1/4tsp Turmeric powder
Salt
Water
1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Channadal
1/4tsp Asafoetida powder
1tbsp Grated coconut
Few curry leaves
Pressure cook the channadal with enough water and keep aside.
Cook the cubed raw banana pieces with sambhar powde,turmeric powder and salt with enough water.
Meanwhile extract the tamarind juice from the tamarind piece.
Add this tamarind extract,cooked and mashed channa dal to the cooked raw banana pieces,cook everything in simmer until the gravy turns thick.
Lets splutters the mustard seeds,urad dal,channadal,hing,add the grated coconut and curry leaves,fry until they turns brown.
Add this tempered spiced to the kootu and bring it to boil.
Serve hot with rice or as side dish with curd rice.
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