“Harve Kele Morkolumbo (Raw Banana Curds Curry)” … when you want to go on light diet for whatever reason, just prepare and enjoy this simple dish served with rice … being rich in fiber raw banana aids in digestion, so does curds; a healthy meal that does away with any stomach issues … Yummilicious …
** Morkolumbo is a curd based curry which I have shared often before with various combinations. Without running into details, I will just go about with the recipe here, however, I must mention that I have shared similar post before with minute difference to which I will share a link at the bottom of this recipe along with a common link to all Morkolumbo dishes. You may browse through in leisure for more details.
** My simple recipe for “Harve Kele Morkolumbo (Raw Banana Curds Curry)” my style, which I prepare when I want to go light on meals …
** Ingredients :
Harve Kele/ Raw Banana/ Kacha Kele : 2 large sized
Curds/ Dahi : 1 cup
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Jeera/ Cumin Seeds : 2 tsp
Raw Rice/ Tandulu/ Tandul/ Akki : 2-3 tblsp
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Hing/ Asafoetida Powder : 1 tsp
Small Whole Dry Red Chilly/ Suki Mirchi/ Sukki Mirsanga : 2
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
** Slice off the outer skin of harve kele/ raw banana as thinly as possible with a sharp knife or you may use the string method to do so too which helps in retaining a little bit of skin on (I follow string method). Cut them to one inch sized cubes and immediately add into water to avoid dis-colorization which bananas which happens often if left open. You can add a tsp of salt or curds to the water if desired too.
** Rinse and add the cut banana pieces into a vessel along with water say about an inch above the level of the same and bring to a boil on medium heat. Once it comes to boil, lower heat to medium and cook till 80% done. Keep stirring gently a few times for the banana to get evenly cooked and to avoid it getting overcooked
** Masala to be Ground : Wash and soak raw rice/ tandul in a cup of water for 30 minutes, then drain and keep it ready aside. Add coconut, green chillies cut to pieces and jeera into a mixer grinder along with the drained raw rice and grind to a very fine paste with water as is necessary only. Do not add excess water.
** Add the ground masala to the cooking banana along with salt to taste and mix well. Check and add water only if necessary maintaining a thick consistency. Let cook on medium heat stirring often and when you see bubbles appearing on the surface of the curry, lower the heat and continue to simmering for a few minutes.
** Beat curds/ dahi to smooth consistency, add to curry and mix well. Cook on low heat stirring often gently just for a few minutes. Do not overcook or boil on high heat lest the curry is curdled. Also, do not add curds as it is without beating it evenly which will also cause the curry to be curdled, these are precautionary steps you must take care of. Remove and keep it aside covered as we go ahead to prepare for tempering
** For Tempering/ Pannaka/ Tadka : Heat coconut oil, when hot add mustard seeds, when they crackle add jeera, hing, small whole red chillies, curry leaves and fry all together for a few more seconds. Remove and pour over curry, mix well, cover and keep it aside for 15-20 minutes for the flavours to be infused into the curry.
** Note : You can use any edible oil, I use coconut oil for added on flavor and health benefits, also it makes the dish tastier. You may use any.
** “Harve Kele Morkolumbo (Raw Banana Curds Curry)” is done and ready to be served. Reheating this dish is not recommended as it loses on taste or may curdle. I always recommend to prepare and serve this dish it fresh with rice for best of taste. In my home, we either serve it with rice or spiced moong dal- rice khichidi another favorite combination that tastes great, do try this combo if you love khichidi. This is a best meal to be followed the next day after enjoying heavy festive meals, it not only gives relief to the stomach but also keeps the tummy balanced on health front.
** I have mentioned that I often prepare it when I want to go light on food which is what I learnt from my elders at home, somewhat a tradition followed down the years, however it need not be so. While I do agree on that point, you may prepare it anytime and enjoy the same too as it is tasting, tummy filling and soothing too. Do try this delicious dish and enjoy with your family and friends, I am sure they will all love it very much.
** Sharing link to another similar recipe prepared with raw banana along with a common link to all “Morkolumbo” recipes preparing in different combinations. Do browse through them in leisure as there are plenty of information included in them, which I avoided writing again here as I will only be repeating the same. I always endorse life is all about enjoying good- healthy food with family and friends, so go ahead and have fun …
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Thanks.