Recipe / food styling / photography by - Sunayana Gupta
This ‘Kele Koddal recipe’ or ‘Kele Ambat’ is yet another specialty from Konkani cuisine which is made every other day in households. Raw bananas are simmered in a coconut based masala which gives a nice texture to the gravy and tamarind extract is added to further enhance the flavors. The cooked curry is then finished with an aromatic garlic tempering. Check more from Konkani cuisine.... Ambe Upkari Recipe and Patrado Recipe.
Did you know, raw bananas are high in fiber and potassium content that helps to keep the blood pressure under control. It is also a great source of iron that stimulates the production of hemoglobin in blood and thus helps in case of anemia.
*Kele koddel goes well with both roti & rice. Serve along a simple onion cucumber salad, fried/roasted papads and masala/plain yogurt for a healthy n filling meal.
*To enjoy a classic Konkani style meal at home….pair this kele koddel with ambe upkari (Ripe mango curry), palak patra along with ghee rice and peanut coriander chutney !
*For a light meal serve kele koddel with cumin rice, potato raita and Rajasthani green chilly pickle.
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Kele Koddel
Kele Koddal recipe Kele Ambat is yet another specialty from Konkani? cuisine which is made every other day in households. Raw bananas are simmered in a coconut based masala which gives a nice texture to the gravy and tamarind extract is added to further enhance the flavors.
Preparation Time : 10 minutes Cooking Time : 20 minutes
Category : Curries Cuisine : Servings : 2 servings
Author : Sunayana Gupta
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Recipe Ingredients
For the ‘Masala’-
For ‘Tempering’ –
‘Kele koddel’ is ready.
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