Kurukku Kaalan/ Raw Banana in Yogurt Gravy

After an authentic Andhra style side dish, am taking you all to God's own country, yes my today's post have its important place in Kerala Onam Sadya. Kurukku kaalan is a yogurt based tangy gravy prepared simply either with elephant yam or raw banana or else both. This dish is served along with varieties of dishes during Onam festival and this gravy makes an excellent dish to enjoy thoroughly with white rice. Kurukku kaalan gets ready very easily and the grounded paste used in this gravy plays an important role. A thick grounded coconut, cumin seeds and green chillies makes the difference between this dish from other yogurt based gravies prepared in many regions of India.For my today's post instead of making this dish with yam and raw banana, i simply went with raw bananas.

As am running my second week of blogging marathon with an interesting theme 'one vegetable in different forms', since i picked raw banana as my star vegetable,hence today am posting this Kerala style yogurt based mildly spicy and fingerlicky gravy.This gravy is one of the quickest gravy which can be prepared very much quickly and the best part of this dish is even a novice can make this gravy without any difficulties. Yes this gravy is very easy to make and absolutely a flavourful dish to enjoy without any fuss.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.

2 nos Raw banana (diced)
2cups Whisked yogurt
1/2tsp Turmeric powder
1tsp Cumin seeds
1cup Coconut
3no Green chillies
1/2tsp Mustard seeds
1/4tsp Urad dal
Curry leaves
Chopped onions
Dry red chillies (broken)

Grind the coconut, cumin seeds, green chillies together as a fine and smooth paste.

Add this paste to the whisked yogurt and stir well.

Meanwhile cook the diced raw banana pieces with enough salt and turmeric powder until they turns soft.

Add the whisked yogurt-coconut mixture to the cooked bananas, stir well and cook in simmer for 5 minutes.

Heat enough oil in a pan, let crack the mustard seeds,urad dal, add the broken red chillies, curry leaves and fry for few minutes, finally add the chopped onions, cook until they turns transculent.

Add this tempering to the curry.

Serve with rice.

2 Banane Plantains
2 verres de yaourt (fouetté)
1/2 cuillère à café de curcuma en poudre
1 cuillère à café de graines de cumin
1 verre de noix de coco
3 Piments verts
1/2 cuillère à café de graines de moutarde
1/4 cuillère à café graines de urad
Les feuilles de curry
oignons émincés
Piments rouges secs (cassé)

Broyez les noix de coco, graines de cumin, piments verts ensemble pour en faire une pâte fine et lisse.

Ajoutez cette pâte au  yaourt fouetté et bien mélanger .

Pendant ce temps, faites cuire les morceaux crus de bananes plantains (coupées en dés) avec du sel et la poudre de curcuma jusqu'à ce qu'ils se soient bien cuits .

Ajoutez le mélange de yaourt fouetté aux bananes cuites , bien mélangez et  faites le mijoter pendant 5 minutes .

Chauffez de l'huile dans une poêle , frire les graines de moutarde,les graines de urad , les piments rouges cassés, les feuilles de curry pendant quelques minutes , puis ajoutez les oignons émincés, faites revenir le tout.

Ajoutez le au curry.

Servir avec du riz .