Kelya ambat is a sweet side dish generally prepared during festive occasions by the Konkani community. Ripe Nendran Banana (Kerala banana) is used to prepare this delicious recipe.
Ingredients
- 2 ripe bananas, chopped
- 1/2 cup chana dal
- 1 cup jaggery syrup
- 3/4 cup freshly grated coconut
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 8 – 10 cashew nuts
- 1 tbsp coconut oil
- 1 strand curry leaves
- a pinch salt
Method
- Pressure cook chanadal for 3 whistles. Set aside.
- Grind coconut with turmeric powder and red chili powder into a fine paste. Set aside.
- In a deep bottom pan, add chopped banana and little water. Cover and cook until the banana turns soft.
- Once the banana is cooked perfectly, add the ground coconut paste cashew nuts and a pinch of salt. Mix well.
- Next add cooked chana dal, jaggery syrup, (add water if required to adjust the consistency) and boil on a low flame for 5 minutes.
- For tempering, heat oil in a pan, splutter mustard seeds, cumin seeds and curry leaves and pour it over the cooked banana mixture.
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