Kele Sassam - A
delicious side dish in Konkan Cuisine, made of well ripe bananas (please do not
use Nenthrampazham, (Ethapazham / Kerala
Ripe Plantain)), thick curd / yogurt and seasoning. No added coconut paste. Please
do not add milk too.
This is a tasty dessert / sweet dish prepared during feasts
in Konkan 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: 4 – 5 ( 1- 2 tablespoon for each serving)
Ingredients
3 well ripe bananas / 90 g (cheru pazham / njali poovan,
poovan…), cut into ½ - inch cubes
1 teaspoon sugar
¼ teaspoon salt
100 ml thick whisked curd or yogurt
Method
In a small bowl, mix all the above ingredients together with
the help of a thick tablespoon. It should be creamy in consistency.
For the seasoning:
1 teaspoon oil
½ teaspoon mustard seeds
¼ teaspoon jeera (cumin seeds)
3 curry leaves
Method
Heat oil in a small pan. Add mustard seeds. When they
crackle, add jeera, curry leaves and fry for
30 seconds till crisp and fragrant. Pour this seasoning over kele
sassam. Serve as a side dish with rice and other accompaniments.
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