Thikkat Shankarpali | Spicy Shankarpaali | तिखट जीरा शंकरपाली

 Shankarpali , Shakkarpare is a very special snack made during Diwali in most households in India . Known by many names according to region, this is a must have in Maharashtra and Gujarat .  There is  sweet  and  savory version of this yummy and crunchy snack.

Traditionally shankarpali is made using maida / APF ,but these days whole wheat flour is also used owing to health reasons . I for one have grown up eating the spicy Shankarpali made using maida and atleast during Diwali I make this  unfailingly using maida . 

My paati a.k.a grand mom would always keep this stocked round the year and she would say no one can fail with this recipe.  She was an expert in making all types of sweets and savories.

To prepare Thikkat / Spicy Shankarpaali is actually a breeze and the measurements are totally eye ball / random . Unlike other sweets or savories we need not worry about any particular consistency, perfect roasting etc.  

Just 5 basic ingredients viz ; maida ,salt, red chilli powder,  turmeric powder ,cumin seeds and oil to fry from our usual kitchen pantry and we are ready to make this crunchy munchy shankarpaali . This is also known as Thukkadi or Khaara Diamond cuts in the south .

The sweet shakkarpare is very tasty and flaky with subtle sweetness making it delectable and gentle on our palate . I am yet to make the sweet version and you can watch out this space for the recipe when I upload it soon.

Some special and Traditional Diwali Savories for you to impress and surprise your family 

South Indian Mixture 

Cornflakes Chiwda 

Poha Chiwda 

Sabudana Chiwda 

Thikha Ghatiya 

Omapudi / Sev 

Ribbon Pakoda 

Khara Boondi

Preparation Time - 15 mins
Frying Time - 8 mins per batch 

Serves - 3 to 4 

Complexity - Simple 

Ingredients 

1.5  cups maida / APF 

2 tsp red chilli powder 

1 tsp turmeric powder 

1 tsp cumin seeds /jeera 

Salt as needed 

2 tbsp hot oil 

Oil to deep fry 

Method 

• In a wide mixing bowl ,add the maida ,red chilli,turmeric, salt and jeera and roughly mix with your fingers .
• Pour 2 tbsp of hot oil over this dry ingredients and rub it well with both your hands to form a crumbly mixture . This is very important to get crunchy and crisp shankarpaali.
• Add water little by little and knead to a smooth but tight dough.
• Keep the dough covered to rest for 5 to 10 mins .
• Pinch out a big lemon sized dough ,dust your working platform with little maida and roll out the dough into a medium thick roti .
• Take a knife or pizza cutter and mark cuts to form diamonds or small squares .
• Take these cut pieces and keep them on a plate while you heat the oil. 
• Once the oil is heated properly reduce to medium and drop these pieces into hot oil carefully and fry them with occasional flipping until it turns crisp and golden brown. The oil must stop sizzling before you can remove it .
• Drain it carefully and let it rest for a while before you transfer to a container. 
• The shankar pali may look soft initially after frying but it will get crisp in about 20 mins.
• Transfer to an airtight box and keep covered. 

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Varan Bhaat | वरण भात - Maharashtrian Meal

Varan Bhaat is a common and staple nutritious meal in most homes in Maharashtra.  This simple and traditional meal holds a very important place even during festive occasions like Ganesh Chaturthi,  Gudi Padwa , Sankrant and also wedding feast.  

 Varan Bhaat is a typical and soulful food which can be easily prepared without any fancy ingredients but from basic pantry supply . 

Varan in Marathi means Lentil curry and Bhaat is Rice ,so loosely it translates to Lentil curry Rice .  The Varan is prepared separately with very mild spices and served alongside steamed rice and a dollop of ghee . Varan bhaat is a perfect meal  for kids or elderly people as there is any spice added . 

Traditionally Thuvar Dhall viz Split Pigeon peas is used for preparing the varan but these days people use other lentils like Moong dhall,masoor dhall etc . I prefer to stick to the traditional way of making by using Arhar Dhall / Thuvar dal.

Varan(Lentil curry) ,Bhaath(Rice),Thoop(Ghee) ,Batata Bhaaji (Potato curry) and Loncha (pickle) is a preferred combo on a regular day . Today for lunch I prepared this wholesome meal and relished it with some fryums . I wanted to fry some puris as well but with some last min hurdle ,I took a shorter route and skipped making puris .

When being served on festive occasions, the meal spread is very elaborate with a few extra items being added to the menu. (Some of the typical menu items are given below) 

Puri
Masale Bhaat 
Shrikhand
Sabudana Vada 
Kothimbir Wadi
Kakdi Koshimbir 
Kheer 
Basundi
Ukidiche Modak (Ganesh Chaturthi spl) 

Preparation Time - 10 mins

Cooking Time - 20 mins

Complexity - Simple 

Serves - 3 to 4 

Ingredients 

1 cup thuvar dhall /Arhar dal/ thuvaram paruppu

3 cups water 

1 small green chilli

Fresh curry leaves 

1 tbsp ghee

1/2 tsp cumin seeds 

Turmeric powder

Salt as needed

Fresh corriander 

Pinch of asafoetida 

Method

• Wash the thuvr dhall 3 to 4 times . Add 3 cups of water ,turmeric powder and finely chopped green chilli ,salt and pressure cook for 4 to 5 whistles on medium flame .
• Let the pressure release and then mash the cooked dhall with a whisk until it is mushy.
• Prepare the tempering by heating the ghee in a pan and then splutter the jeera ,curry leaves and asafoetida.  Pour it over the cooked dhall. Mix and close the lid for 10 min for the flavors to infuse . Garnish with fresh corriander. 
• Serve hot with rice ,ghee and pickle .

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Congress Kadlekaai | Kadlekai Beeja | Spicy Peanuts

 Congress Kadlekaai is a household name in Bangalore . Available at all bakeries ,congress kadlekaai are the perfect evening tea time munchies with a cuppa of hot filter coffee .

Walk into any Iyengar Bakery and you will for sure find these delicious spicy, tangy and very flavorful congress kadlekaai beeja packed in small packs of  50 or  100 gms for easy pick up .

This was my mom's favorite snack along with Khara Buns without which we would never get back to Bombay after our summer holidays. 

I would say Congress Kadlekaai is a perfect snack for weight watchers or those on diet as we hardly use 1 tsp oil .Also,peanuts are a good source of protein and also helpful to keep us filled from our mid morning hunger pangs .

Loaded with very simple spices, the highlight is the use of curry leaves and slightly extra asafoetida/hing which gives it a very delicious flavor .  These masal kadle are also used as topping in various street snacks like nippat masala , girmit , tomato slice chat etc.  You can also try Peanut Chaat from Sujata's blog using these spicy congress kadlekaai for a change .

It has been raining every evening last few days in my city and congress kadlekaai are just about perfect to munch on with hot kaapi and light drizzle spraying on our face as we sip the coffee in our balcony. 

Some other popular snacks from Karnataka on my blog for your taste buds 

Kodbale

Masal Puri 

Baked Nippat

Maddur Vade

The NAME....... 

I am sure you are all wondering what is the name Congress got to do with this wonderful snack ? There are many stories that float around this name .

Some say that this snack was invented sometime around 1960s when the prestigious Indian Congress party underwent a political split due to some political reasons and also as this snack is made using split peanuts,  this name got associated. 

While some quote ,this was a popular snack that was served during party meetings with tea and hence the name .

Making congress kadlekaai is very easy except for the roasting and deskinning of the peanuts . If you have microwave then it is all the more easy to  roast and de skin the peanuts . I prefer to use the microwave for roasting the groundnuts as there is no fear of them getting over roasted or burnt .

Some people like to retain the skin after roasting ,I prefer to remove it as that is how I have been having congress for the past so many years. 

Preparation Time - 10 mins
Cooking Time - 5 mins
Complexity - Simple 

Serves - 2 

Ingredients

1 cup raw peanuts 

1/2 tsp red chilli powder 

1/4 tsp pepper powder 

1/4 tsp turmeric 

Asafoetida/hing

Fresh curry leaves 

Pinch of salt 

Pinch of powdered sugar 

1 tsp oil.

Method 

• Place the peanuts in a microwave safe plate and set the timer to 2 mins . Open the microwave and let the peanuts rest for a while.  Alternatively you can also roast the peanuts in a dry pan on a medium flame until you see the skin peeling off from the peanuts .
• Once the peanuts are warm enough to touch transfer them to a clean and dry kitchen towel.  Cover it well and rub the peanuts over the cloth with your palms,this way the peanuts get deskined easily.  Carefully open the kitchen towel and blow away the peeled skin and yiu will have clean deskinned peanuts. 
• Heat 1 tsp oil in a pan , add the curry leaves followed by the spice powders (pepper,turmeric and chilli) ..fry it on low and donot burn. 
• Add the peeled peanuts with salt and asafoetida and mix well ..continue to roast on low flame for 2 to 3 mins till all the flavors coat well .
• Turn off the stove, add the powdered sugar mix it nicely and transfer to a wide plate for it to cool down .
• Once it is warm enough to touch powder the fried curry leaves with your fingers and mix it well with the congress kadlekaai .
• Store in a dry container and enjoy. Delicious bakery style congress is ready .

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Bonda Morkuzhambu | Festive lunch platter - Ayudha Pooja Special Thali #5

 Mor kuzhambu is a typical South Indian curry prepared using yogurt and coconut paste and vegetables like pumpkin,  ladies finger, chayote /chou chou.  Recipes for Poosnikaai (Ash gourd) Morkuzhambu and Vendakkai (Ladies finger) Mor Kuzhambu is already there on the blog .

Bonda Morkuzhambu  is a Tambrahm speciality and is part of wedding feast.  Bondas are small vadas made using udad dhall and then dunked into the freshly prepared Morkuzhambu. 

Bonda Morkuzhambu can be called as a close cousin of Kadhi Pakora which is a North Indian delicacy.  

Bonda Mor kozhambu comes in very handy when we are out of veggies or want a break from the usual menu .Normally at my home,we make Bonda Morkuzhambu on festive occasions or when we are having guests over for lunch or dinner . 

I learnt this bonda mor kuzhambu recipe from my amma who learnt it from my paternal grandmom  ..my dad keeps telling me that my grandmom made one of the best bonda Morkuzhambu, sadly I never got an opportunity to taste this delicacy from my Patti's kitchen.  So for me,this is one of the many heirloom recipes I cherish and treasure. 

I make the vada batter a little spicy so that when it is dunked in the yogurt gravy ,it absorbs all the flavors well and tastes good when we take a bite . 

Today being, Ayudha Pooja or Saraswathi Pooja ,I have prepared Bonda Morkuzhambu as part of my festival menu .  For lunch we are going to feast on

Bonda Morkuzhambu  (scroll down for recipe) 

Rasam vadai 

Kondakadalai Sundal 

Plain Vadas

Arisi Kadala Paruppu Payasam 

Rice + Ghee 

Preparation Time - 3 hrs
Cooking Time - 30 mins
Complexity - Medium 
Serves - 2 to 3 

Ingredients 

250ml thick yogurt 

100 ml water 
2 tsp oil
1 tsp mustard 
1/2 tsp methi /fenugreek seeds
2 to 3 dry red chillies 
fresh curry leaves 
pinch of turmeric 
Pinch of asafoetida 
salt

To grind

 6 to 7 tbsp  fresh grated coconut 
1/2 tsp jeera/cumin 
3 to 4 green chillies 
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger 

For the Vadas / Bondas 

1/2 cup udad dhall 

2 green chillies 

Few curry leaves 

Fresh corriander 

Salt as needed 

Method 

To make the bondas 

• Wash and soak the udad dhall in water for 3 hrs .
• Drain the water and add it to the blender and using very little water grind into a smooth paste .
• Transfer it to a mixing bowl and add salt ,chopped green chillies,  curry leaves and fresh corriander. 
• Whisk it well using a spoon or whisk for atleast 10 mins . This will make the batter fluffy and aerated. 
• Heat oil and pinch out small roundels of this vada batter and fry on medium flame until it is crisp and golden brown. 

Preparation of Mor Kozhambu

• Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.
• Whisk the yogurt until is creamy and smooth. 
• Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.  
• Cook on medium flame until the mixture starts frothing up . 
• Remember to turn it off at this stage..continuing to cook further will end up in splitting the yogurt..we donot want that to happen. 
• Prepare a tempering of mustard seeds , methi  Curry leaves and dry chillies in hot oil and pour it over the mor kuzhambu.  You can use coconut oil for tempering for added taste and flavor. 

Assembling Bonda Morkuzhambu 

• Add the fried bondas to the Mor Kozhambu and mix well .
• Let it rest for 10 15 mins before serving so that the bondas absorb all the flavors of the mor kuzhambu nicely .
• Make sure the mor kozhambu is hot while you add the bondas else they won't turn soft and spongy.  
• Both bondas and the mor Morkuzhambu have to be freshly made. 

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Paayesh | Payesh - Durgapuja Special Sweet

Payesh /Paayesh is a traditional Bengali style kheer made from fragrant Gobindo bhog rice . The rice is cooked in simmering milk flavored with cardamom powder and topped with lots of chopped cashews,badams and pistas .  If Gobindo Bhog rice is unavailable you can use Basmati rice . The mild natural fragrance from the rice adds up to the taste of the Kheer .

If you thought Bengali sweets are limited to Roshogollas, Shondeshs, Rasmalai and cham cham ,you are mistaken.  There is a whole lot of delicious sweets which are made from the traditional Nolen Gur and also steamed sweets which are healthy as well as tasty .

My blogger friends Sasmita and Sujata ji have an amazing collection of Bengali sweet recipes on their blog . I have bookmarked the delicious Jaggery Roshogollas from Sujata ji's blog to try out . Sasmita has recently posted a yumm special Bhoger Khichuri which is offered as Bhog during Durgashtami.  

Bengalis and their love for sweet is very well known.  I have had the good fortune of mixing and interacting with Bengalis since my childhood . My mom's best friend K aunty is a Bengali and amma has told me stories about how warm and affectionate their family has been and the yummy goodies that she has savored and relished at her home. 

I also have had my share of Bengali acquaintances at my workplace and savored all the yumm delicacies they would get for us when they come back after the Durga Pooja holidays . Bengalis are very pious and God fearing . Their love for literature , arts and poetry is unmatched . 

The city of Kolkatta bears a festive look during the Durga Pooja season and exquisitie and magnificient Pandals are erected at various places all over the city . Durga Ma idols are installed and worshipped with lot of pomp and fervor . I have been waiting for a chance to visit Kolkatta during the Durga Pooja sometime in future to experience the Divine Vibes that the city exhuberates .

Preparation Time - 15 mins
Cooking Time - 30 mins
Complexity - Simple
Serves - 2 to 3

Ingredients

1/4 cup rice  (Gobindo Bhog / Basmati)

1 litre milk

sugar as needed

chopped nuts 

pinch of cardamom powder

2 tsp ghee

Method

• Wash and soak the rice in water for 15 mins. Drain the water and mix ghee to the rice.
• Heat milk in a thick bottomed pan and let it come to a boil, reduce the flame and keep simmering.
• While the milk to about to boil I parboiled the rice in water until it was 1/2 done. This helps speed up the process of making the Payesh .
• Drain the water from this parboiled rice and add it to the simmering milk and cook on low flame with regular stirring until the rice is well cooked and soft .
• Add the cardamom powder and chopped nuts . Add sugar very carefully and keep stirring until the sugar mixes well with the kheer .
• Simmer for 2 to 3 mins and then turn off the stove.
• While serving add some more chopped nuts over the Paayesh.

Notes:

• You can cook the rice entirely in milk . This will take a little longer and you have to be very careful so as to not let the rice and milk burn.
• Some people add a bay leaf to the kheer . You may add that too if you like the smell of bay leaf.

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Badam Elaichi Shrikhand | बादाम इलायची श्रीखंड

 Shrikand needs no introduction. Traditional dessert made from hung curd in various flavors is a must have accompaniment during a festive meal in states of Maharashtra and Gujarat.  

Needless to say, having grown up in the cosmopolitan, buzzling city of Bombay, shrikand has always been a part of my life . Me and my dad love to have hot puris or fluffy fulkas with creamy shrikand . Mum on the other hand was not a great fan of shrikand and I must say hubby too doesn't relish sweets as much and shrikand is a big No for him .  So shrikand makes a rare appearance these days at my home . 

Kesar Pista Shrikand is already on the blog and now it is time for Badam Elaichi Shrikand . The chopped bits of almonds/badams hidden inside the shrikand are  great to bite into. I also add some cardamom seeds as is to shrikand along with fine cardamom powder . 

Shrikand is a royal treat to serve your guests or even make it as a prasad during Ganesh Chaturthi or Navaratri. 

Pre Preparation time - 2 to 5 hrs 

Cooking Time - Nil 

Actual Preparation - 5 mins 

Serves - 2 to 3

Ingredients 

400ml thick yogurt or dahi or curd

1/2 tsp cardamom powder 

1 - 2 whole cardamoms

4 to 5 strands saffron /kesar 

2 to 3 tablespoons chopped unsalted badam /almonds 

3 tbsp powdered  sugar 

Preparation of Hung curd

Take a wide mixing bowl and place a strainer over it lined with a muslin cloth/ cotton cloth and pour the curd into the cloth . I have used shop bought thick curd for an even consistency. 

Bring the ends of the cloth together, squeeze it once and tie it very tightly . Place a heavy object over the tied cloth and leave the colander over the mixing bowl so that all the whey water will get collected in it . Keep squeezing the cloth occasionally to drain the excess water . 

After about 2 to 3 hrs , you can see all the whey collected in the bowl below and when you open the cloth all that is left is thick creamy mass which is hung curd . Squeeze it once again before removing it from the cloth to ensure there is no water content left.  When you touch the hung curd , it should appear thick and creamy without any excess water.  If you find it watery, leave it for somemore time in  the cloth with the weight on . 

Donot waste the collected whey, you can use it while kneading the dough for rotis or even to prepare buttermilk or Chaas. 

Preparation of Shrikhand

• Transfer the hung curd to a wide mixing bowl .Add in the powdered sugar , chopped almonds. Saffron strands ,cardamom powder and the cardamom seeds.
• Mix well with a spoon until all the ingredients blend well . Keep it in the refrigerator for it to set well . 
• Take it off the refrigerator just before serving. 

Kadhamba (Mixed) Sundal - Navaratri Special

 Kadhambam or Kadambam in Tamil means assorted or mixed. Sundal needs no special introduction ,but for those who are reading it first time ,sundal is a south indian delicacy prepared using various legumes or lentils and garnished with fresh coconut.  

Kadhamba Sundal is prepared using a mix of various legumes and lentils .The choice of lentils is left to you . In this recipe ,I have used brown chickpeas (karuppu kondakadalai) , white chickpeas (vella Kondakadalai) , green peas (pachhai pattani) and Moong Dhall (payatham paruppu).

To prepare this kadamba sundal ,you will need to soak the brown and white chick peas over night or if you have the cooked beans frozen ,you can use them as well.

As I am preparing this recipe as part of Navratri Prasad ,I prefer to soak the beans afresh and use them rather than the pre cooked ones .

The moong dhall and fresh/frozen peas can be cooked together in an open pot . Do not pressure cook the moong dhall as it will get mushy and too soft. Soaking the moong dhall for 15 minutes before hand helps in faster cooking.  

Other Sundal Varieties on the blog for your reference 

Kondakadalai Sundal (Chickpeas/Safed Channa ) 

Karuppu Kondakadalai Sundal (Brown Chickpeas / Kala channa) 

Verkadalai Sundal (Peanut / Moongfali)

Pachapayar Sundal (Green gram / Akha Moong ) 

Karamani Sundal (Lobia/ Cow peas) 

Kadalai Paruppu Sundal ( Bengal gram / Channa dhall)

Soaking Time - 6 to 8 hrs

Preparation Time - 10 mins

Cooking Time - 5 mins

Serves - 3 to 4 

Complexity - simple 

Ingredients 

1/4 cup white chickpeas 

1/4 cup brown chickpeas

Handful of frozen peas 

1/4 cup moong dhall 

3 tbsp fresh coconut 

2 dry red chillies 

1/2 tsp jeera

Few curry leaves 

Small piece ginger  (skip for Jain variant)

2 tsp oil 

1/4 tsp mustard 

Pinch of asafoetida 

Salt as needed

Method 

• Wash and soak both the chickpeas overnight. 
• Pressure cook the chickpeas until soft with a little salt .
• Soak the moong dhall in water for 10 mins,drain the water and cook in an open pot with 1 cup water and little salt until it is well cooked . If you press a dhall between your finger it should be firm at the same time must get mashed too. In this same pot cook the peas as well . 
• Dry grind the coconut, red chillies ,jeera,ginger and curry leaves using the pulse mode . 
• Drain the water from all the cooked beans and lentils through a colander .
• Heat oil in a pan , splutter the mustard seeds and asafoetida. 
• Lightly fry the coconut paste in this oil and add the cooked lentils and mix well.
• Adjust salt if needed and cook for 1 or 2 mins until the coconut gets blend with the lentils .
• Turn off and serve.

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Basic Mahalaya Amavasai Thaligai ( Samayal) & Vazhakkai Podimaas

 Pitru Paksha / Mahalaya Paksha is in veneration of our deceased ancestors.  In my earlier post of Payatham Paruppu Payasam, I have given an elaborate explanation regarding Pitru Paksha.

Pitru Paksha starts on a Pournami /Full Moon Day and Culminates on Amavasya / New Moon Day. This New moon day is known as Mahalaya Amavasya or Sarva Pitru Amavasya ; considered to be very auspicious as it is believed that even if we are unable to pay obeisance to our deceased fore fathers all round the year, offering our oblation on this particular day will please their souls and we shall be blessed abundantly.  

This year Mahalaya Amavasya is on 6th October 2021 . Another speciality of Mahalaya Amavasya is that the Holy Festival of Navratri commences from the day after Amavasya . 

Each family has a different way of offering bhog to the ancestors depending on the family tradition and culture . 

In this post,I am going to share on how Mahalaya Bhog is prepared and offered in a Tamil Brahmin Family . There may be slight variations, but the basic menu remains the same . Almost every Amavasya ,this kind of meal is prepared in homes where elders follow the traditional practice even to this day . So we can call this a basic and simple Amavasya lunch menu .

This is the simplest bhog /samayal /thaligai one can prepare and offer to the ancestors.  You can follow this menu for all the Amavasai / New Moons that fall round the year if you have elders at home who offer Shraadh / Tharpanam on Amavasya. 

Click on the individual recipe names to follow the recipe. 

• Pavakkai Kuzhambu / Pavakkai Pitla / Haagalkai huli 
• Payatham Paruppu Payasam / Moong Dhal Kheer/ Hessrubele Payasa
• Ulundhu Vadai / Uddhina Vade / Medhu Vada 

Unlike regular days ,we cannot use all vegetables and lentils for preparing an Amavasya meal . There are specifications to be followed  . Now a days it is not possible to sit and make such an elaborate spread on working days,so we can follow as much as we can to keep up our traditions rather than give up completely. 

• Bittergourd (Pavakkai) & Vazhakkai ( Raw Banana) atleast must be included . Other vegetables that can be included are cucumber,  yam, sweet potato (sakkaraivelli kizhangu) , clustered beans(kothavarangai),  flat beans (avarakkai), taro root(arbi /seppankizhangu)
• Moong Dhall /Payatham Paruppu and Udad dhall /Ulutham Paruppu are the only lentils that are used . 
• Jaggery to be used for sweetening the paysam. 
• Coconuts ,dry red chilli, green chillies ,pepper ,mustard ,ginger are to be used for seasoning and as spice agents .
• Ghee / Nei to be served alongside rice without fail.

In this basic Amavasya platter ,I have prepared a very simple and easy menu option which can be prepared without much stress and strain .

The 2 main mandatory vegetables bitter gourd and raw banana are part of the lunch menu.

Click on the individual recipe names to follow the recipe. 

• Pavakkai Kuzhambu / Pavakkai Pitla / Haagalkai huli 
• Payatham Paruppu Payasam / Moong Dhal Kheer/ Hessrubele Payasa
• Ulundhu Vadai / Uddhina Vade / Medhu Vada 

Vazhakkai Kariamudhu / Vazhakkai Podimaas / Vazhakkai Curry 

Preparation Time - 15 mins
Cooking Time - 8 to 10 mins
Complexity - easy
Serves - 2 to 3

Ingredients 

3 medium sized raw banana / kaccha kela / vazhakkai 
2 tsp curry powder / kariamudhu podi
Few curry leaves 
2 tbsp fresh grated coconut 
2 dry red chillies 
1 tbsp oil 
1/2 tsp mustard seeds 
Salt as needed 

Method 

• Peel the raw bananas and roughly chop them into big cubes .
• Take sufficient water in a pan and boil the chopped raw banana with some salt . The pieces should be well cooked but firm to touch . This may take about 6 to 7 mins.
• Drain the water and let the bananas cool a bit.
• In a pan heat the oil and temper the mustard seeds,curry leaves and red chillies. 
• Add the boiled banana ,saute it well and sprinkle the curry podi over . Toss it well and lightly mash the bananas like how we do for potato curry. 
• Close a lid and continue to cook for a minute or two . 
• Finally garnish with fresh coconut and serve .