- Take the grated coconut in a blender and add the 1/4 cup warm water, the turmeric and the cumin seeds and grind to a thick, coarse paste. Keep this aside. Take a medium size pot and add the channa dal to it. Add the 1 cup water to it and add the onions and the green chillies. Bring to a boil and then lower flame to low and cover with a lid to let cook for about 5-7 minutes. Now open the lid and add the green plantain and salt. check if there is still water left in the pot. if not then add a little bit and cover again for about 3-4 minutes so the plantains can cook. Now open the lid and check if the plantains are cooked. At this point the mixture in the pot should be almost dry . Now add the coconut paste and stir. Reduce heat to low and heat for about 1 minute and then put the stove off. For the final garnish Heat a small shallow pan and add the coconut oil. When hot add the mustard seeds and when they start spluttering turn the heat to low and add the dry red chillies and the curry leaves. Saute for about 30 seconds and then turn the heat off and add this oil mixture into pot with the plantains and chana mixture. Serve hot.
Kaaya thoran
#myrecipe
By Radha Nelanti
Jan, 28th
581
Servings
4 persons
Cook Time
20 minutes
Ingredients
12
- 14
Ingredients
- Bengal gram
- Raw banana
- Water
- Green chillies
- Onion
- Turmeric powder
- Cumin
- Coconut
- Water
- Salt
- Oil
- Mustard
- Dried red chillies
- Curry leaves
