Kele Koddel Recipe
Konkani style raw banana or plantain curry in spicy coconut gravy | Plantain curry with coconut
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.
Passionate for cooking, then you must try our recipes for……
We do share some great 'Idli' recipes that you might want to check for healthy breakfast option....
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
Recipe Ingredients
- Raw/green bananas – 4
- Tamarind extract – 2 teaspoon
- Turmeric powder – 1/2 teaspoon
- Water – 1 ½ cups or as required for gravy
- Oil – 2 tablespoon
- Salt – To taste
For the ‘Masala’-
- Freshly grated coconut – 1/2 cup
- Cumin seeds – 1/2 teaspoon
- Coriander seeds – 1 teaspoon
- Cloves – 2
- Dry red chilly – 2-3
- Garlic – 2 cloves
For ‘Tempering’ –
- Oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Dry red chilly – 1
- Garlic (Crushed) – 2-3 cloves
- Curry leaves – 5-7
- To begin with this recipe, first we need to boil the bananas (With skin) in sufficient water till they turn soft, but not mushy. Remove the skin carefully and cut the flesh into bite size pieces. Keep aside.
- Next, we need to dry roast the coconut in a pan. Transfer to a plate and roast the remaining ingredients under ‘Masala’ category.
- Combine all these roasted ingredients in a mixer and blend with some water to make a paste. You can keep this paste ‘Slightly coarse’. It gives a nice texture to the gravy.
- Now, heat oil in a pan. Add turmeric powder and the above masala paste. Saute for few minutes or till the raw smell goes.
- Add tamarind pulp, water and let it come to a boil. Reduce the heat and simmer for 5-6 minutes. Season with salt and remove from heat.
- Our basic curry is ready and now we need to temper it.
- For this, heat oil in another pan and all the ingredients. When the garlic turns golden in color, switch off the flame and pour this tempering over the curry.
- Cover the pan immediately to retain the flavors of the tempering.
‘Kele koddel’ is ready.
- Recipe tags:
- Plantain curry | Raw banana curry | Green banana in coconut sauce | Kele ambat recipe | Konkani recipes | Banana recipes | Plantain recipes | Banana curry | Konkani recipes | Curries
- Name
- Kele Koddel Recipe
- Sub name
- Konkani style raw banana or plantain curry in spicy coconut gravy | Plantain curry with coconut
- Category
- Curries
- Cuisine
- Konkani
- Key ingredients
- Plantain (Raw bananas), coconut & condiments
- Taste
- Spicy, coconuty & tangy
- Preparation time
- 10 minutes
- Cooking time
- 20 minutes
- Servings
- 2
- Steps
- 0
- Created date
- 2017-02-27 20:30:32
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