[ This dish does not use fish or any of its byproducts at any time of preparation and is a pure vegetarian dish. In this recipe, the traditional fish curry preparation methodology in the mid and south Kerala is used, except that raw bananas (vazhakka) are used instead of fish. ]
- Raw banana (vazhakka) : 5
- Shallots (small onion) : 3 Tbsp
- Crushed garlic : 3 Tbsp
- Crushed ginger : 2 Tbsp
- Curry leaves
- Mustard seeds : 1 Tsp
- Fenugreek seeds : 1 Tsp
- Coconut oil : 3 Tbsp
- Kashmiri chilly powder : 1Tbsp
- Spicy chilly powder : 1 Tbsp
- Turmeric powder : ½ Tsp
- Tamarind (kudam puli) : 2 big piece
Peel off the banana skin and cut it into big square pieces. Put it in turmeric water and keep it aside. Soak the tamarind in little water and keep it aside. Add little hot water into the chilly and turmeric powder and make it into a thick paste. Heat the coconut oil in a kadai and add mustard and fenugreek seeds. Allow it to splutter and add crushed ginger, garlic, shallots and curry leaves. Add salt and saute till it turns light brown. Then reduce the flame and add the masala paste into it and roast it well. When it's void of its raw smell and oil starts to separate from the masala, add the tamarind along with the water into it and mix. Boil it and put the raw banana pieces. Cover and cook it well.
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