Kele Sassam
This is a tasty dessert / sweet dish prepared during feasts in Konkani cuisine of Cochin GSB. Ease of preparation with minimum ingredients makes it popular in Konkani Cuisine. This tasty compliment is liked by children as well as elders – due to its unique taste.
Serves: 3
You will need
3 bananas ( pick well ripe )
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
6 curry leaves
1 green chilli, finely chopped
1/4 cup thick coconut paste
1/4 cup thick curd
1 tablespoon sugar
1/4 teaspoon salt
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
6 curry leaves
1 green chilli, finely chopped
1/4 cup thick coconut paste
1/4 cup thick curd
1 tablespoon sugar
1/4 teaspoon salt
Method
Cut banana into 1 cm thick circles.
Heat oil in a pan. Add mustard seeds. When they begin to crackle add jeera, curry leaves and chopped green chilli. Saute for 2 -3 minutes.
Add thick coconut paste. Saute on a low heat for 1 - 2 minutes. Do not boil or cook. Switch off the heat.
Add sugar, salt, thick curd and banana pieces. Mix well. Serve as a side with rice.
Heat oil in a pan. Add mustard seeds. When they begin to crackle add jeera, curry leaves and chopped green chilli. Saute for 2 -3 minutes.
Add thick coconut paste. Saute on a low heat for 1 - 2 minutes. Do not boil or cook. Switch off the heat.
Add sugar, salt, thick curd and banana pieces. Mix well. Serve as a side with rice.
2 comments:
Looks tasty!. Hope to try making this one.
just made this, not as good as grandma but that must be my cooking skills.
skipped the coconut pate, thanks for sharing
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