Malabar Kaai Curry Recipe With Nenthrapazham

Ingredients

• 2 Banana flower (Vazhaipoo) ripe
• 1 cup Coconut milk thick
• 3 cups Coconut milk thin
• 1/2 cup Rice raw
• 1/2 cup Chana dal (Bengal Gram Dal)
• 1/4 Onion
• 2 Cardamom (Elaichi) Pods/Seeds
• 1 cup Sugar
• 3/4 teaspoon Salt and some more for cooking the chana dal
• Water as required

Steps

1. To begin making the Malabar Kaai Curry, first wash and soak chana dal and raw rice separately in two different bowls for about an hour.
2. After that cook chana dal with little salt in water and once done, drain the water and keep it aside.
3. Slice the bananas, and keep them aside.
4. Now, grind together the rice, onion and cardamom with 1 cup water to a very fine paste.
5. Take the rice batter in a pan and to this, add the thin coconut milk.
6. Switch the flame on, and keep stirring continuously till the mixture thickens and becomes creamy.
7. At this stage, add the sugar, salt, cooked chana dal and sliced bananas and mix well.
8. Stir continuously and let the bananas cook for about 10 minutes.
9. After that, add the thick coconut milk and mix and let it boil for about 2 minutes, before switching the flame off.
10. Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam.