Rajeshattan’s wife had given moru kozhambu last week and Vij liked it. It was thick with banana, different from what I used to prepare. I got the recipe from her and tried it today. It came out well and of course, Vij like it a lot.
Ingredients
Raw banana — 2
Shredded coconut — 1 cup
Curd — 2 cups
Turmeric powder — 1/4 tsp
Cumin seeds — 1 tsp
Mustard seeds — 1 tsp
Green chillies — 4-5
Raw rice — 1 tsp (soaked in water for 10 minutes)
Curry leaves
Dry red chillies — 3-4
Salt
Method
First cut the raw banana into small cubes and cook them in little water with salt, chopped green chillies, curry leaves and turmeric powder.
Grind shredded coconut, soaked raw rice and cumin seeds into a fine paste. Add the paste to the cooking banana cubes and stir it. Bring it to a boil and make sure the raw smell of the coconut has gone completely. Once it is done, add two cups of curd, stir it and immediately remove from the heat.
For seasoning, add little oil and splutter mustard seeds and add dry chillies and curry leaves. Pour this seasoning on the prepared kozhambu.
Ingredients
Raw banana — 2
Shredded coconut — 1 cup
Curd — 2 cups
Turmeric powder — 1/4 tsp
Cumin seeds — 1 tsp
Mustard seeds — 1 tsp
Green chillies — 4-5
Raw rice — 1 tsp (soaked in water for 10 minutes)
Curry leaves
Dry red chillies — 3-4
Salt
Method
First cut the raw banana into small cubes and cook them in little water with salt, chopped green chillies, curry leaves and turmeric powder.
Grind shredded coconut, soaked raw rice and cumin seeds into a fine paste. Add the paste to the cooking banana cubes and stir it. Bring it to a boil and make sure the raw smell of the coconut has gone completely. Once it is done, add two cups of curd, stir it and immediately remove from the heat.
For seasoning, add little oil and splutter mustard seeds and add dry chillies and curry leaves. Pour this seasoning on the prepared kozhambu.
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