“Harve Kele Dado/ Raw Plantain Chutney” … serving spicy chutney as a side dish is a tradition followed in southern parts of India … GSB Konkani Saraswat Cuisine includes plenty of delicious recipes that are referred to in different names as per the region … Dado is a spicy chutney sort of dish prepared with addition of coarsely crushed cooked veggies to be served with dosa/ appo/ idly/ poori/ roti/ parathas etc. … here is a delicious dish prepared with raw bananas that tastes great served with poori/ parathas, try it, sure to be loved by all … Yummilicious …
** I often prepare Dado, a chutney sort of a spicy side dish to be served with poori or parathas. To me, this serves my purpose of serving a masala dish as well as a must veggies for health benefits, also this type of chutney helps in reducing the quantity of addition of coconut to chutney. I had shared bikkanda dado (raw jackfruit seed chutney) several years back which is similar to this recipe. I must mention here that Dado tastes best when prepared with veggies having low water content. This helps in holding shape when crushed and avoids turning the chutney mushy which loses on taste.
** Raw Banana/ Plantain ie Harve Kele (in Konkani) is a variety of bananas that are used for cooking purpose only and we amchies often prepare simple upkari/ talasani (bhaji) or koddel (curry with garlic seasoning) etc using the same. It is one our favourite vegetable and if you use the search option, you will find plenty of recipes shared in this Blog. I will be sharing more as and when I prepare them, as I have plenty recipes written in my old diaries, which I am trying to prepare as much as possible and share it here, so do keep a keen watch out and yes, do try them and enjoy with your family.
** Here is the Recipe for “Harve Kele Dado/ Raw Plantain Chutney” My Style ….
** Ingredients :
Raw Banana/ Plantain/ Harve Kele : 2 medium sized
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Urad Dal/ Black Gram Dal : 1 tsp
Green Chilly/ Tarni Mirsanga/ Hari Michi : 2
Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 1-2
Hing/ Asafoetida Powder : ½ - 1 tsp
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated
Tarmarind/ Chinchama/ Imly : a small pieces (1/4 tsp)
** For Tempering/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Urad Dal/ Black Gram Dal : ½ tsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Dry Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 1-2
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
** Wash, wipe dry and then slice off the outer skin of Raw Plantain/ Harve Kele as thinly as possible. Cut into 1 inch sized cubes and add them immediately into water for 10 minutes with a pinch of salt to avoid it being discolored.
** Drain and rinse the plantain pieces well and either steam them or microwave until it is cooked to about 95%. You can also cook them in a kadai with a little bit of water if desired. Just add a little bit of salt when cooking in any method.
** Remove and allow to cool a bit and when still warm crush it with a heavy weight/ stone or potato mashed slightly. Do not mash to a smooth consistency, just crushing is enough. Keep then aside ready in a stainless stell bowl ready.
** For Masala to be Ground : Heat coconut oil in a pan, when hot add urad dal and fry until the color changes slightly, immediately add green chillies cut length wise, red chilly cut to pieces, hing and fry for a few seconds. You can increase/ decrease the number of chillies depending upon individual taste. Remove, let cool, add into a mixer grinder with coconut, tamarind and grind to a smooth paste with little bit water.
** Add the ground masala to the coarsely crushed plantain in bowl and mix well. Check the consistency of the dado/ chutney and add water as required. Check and add salt to taste and mix well (remember we have added salt while cooking the plantain too, so be careful). Keep this aside ready while we prepare tempering.
** For Tempering/ Tadka/ Pannaka : Heat coconut oil in a small pan, when hot add urad dal and when the color changes slightly add mustard seeds, when they splutter add dry chillies cut to pieces along with curry leaves, fry for a second and immediately pour it over the prepared and kept ready dado/ chutney and mix well.
** Note : I have used coconut oil/ nariyal tel/ narlel tela as it enhances the taste of the recipe. However, for any reason if you do not want to use it you can replace it with any edible oil. Again, I would suggest you try using coconut oil whenever possible, especially for tempering as it is not only healthy but taste good too.
** “Harve Kele Dado/ Raw Plantain Chutney” is done and ready to be served. This dish needs to be served immediately for best of taste. Avoid keeping it at room temperature for more than 30 minutes as it turns rancid coz. It is not heated. Best served as a side dish with poori/ parathas which is my favourite choice, though it tastes great served with idly, dosa, appos too. Sometimes I relish this with peja/ rice porridge/ gangi oota, as it tastes great with it too. Try it, and relish with any dish of your choice. Today, I served it for breakfast with lovely puffed poories and it was a fantastic combo.
** Note : I repeat this dish is not heated/ cooked except the raw bananas initially, the very reason why it is best consumed immediately on preparation. However, if you need it for later use keep it in the fridge in a stainless steel box and thaw for 15 minutes before serving. Remains good for 24 hours in fridge, however in my opinion it tastes best served within a few hours of preparation and I never store it. Do prepare and enjoy with dish with your family and friends and do give me a feedback if possible.
** Sharing a common link to all "Poori” recipes in blog below. There are some lovely recipes with different combinations and some include step by step methods which will help you understand the procedure better, do check it out in leisure ….
** Plz. Do Check out on an Article written by me on Poori, on the given link below …
No comments:
Post a Comment
Thanks.