Aug 28, 2011

Kele sali ani Moogu galnu Elichikeri

Kele sali ani Moogu galnu Elichikeri

(A tasty main curry, made of thinly sliced raw banana peel (Kerala Banana / nenthramkkay / ethakkay), green gram, coconut paste & seasoning. Goes well with Rice in Konkani cuisine of Cochin GSB).

Serves: 3

You will need

100 g ( 1 cup) green gram (moogu)
200 ml (2 cups) water
1/2 teaspoon salt
100 g raw banana peel (Kerala banana / nenthrakkay / ethakkay), gently peel off outer thin layer (dark green) and cut into 3/4 - inch thin slices
1 kudampuli (or 1/2 teaspoon thick tamarind paste or 2 tablespoons tamarind juice)
Extra 1/2 cup water (50 ml)

For Coconut paste:

1 cup ( 75 g ) grated coconut
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 tablespoon water

Make a smooth and thick paste of above ingredients with water.


Wash and soak moong / green gram in 2 cups water for 5 hours or overnight.

Separately pressure cook moong along with 2 cups water and 1/2 teaspoon salt for 2 whistles on high heat. Allow the cooker to cool naturally. One can also cook directly moong along with kele sali (raw banana peel). But I’m not sure about the exact cooking time of moong. It may take 35 - 50 minutes and kele sali won’t take that much time for cooking - this may lead to a mismatch of
these ingredients.

In a wide bowl, mix cooked moong, kele sali slices, adjust salt to taste and 1 kudampuli / darbyasole / tamarind paste / juice. Adjust the consistency with 1/2 cup water. It should be of pouring consistency. Cover with a lid and cook on low to medium heat for 15 minutes or until kele sali softens.

Add coconut paste and mix well and cook on a low heat for 8 - 10 minutes (Do not add extra water).

For Seasoning:

2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1 spring dark green curry leaves


Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and curry leaves. Saute for 2 - 3 minutes until fragrant. Pour the seasoning over Elichikeri and mix well. Serve with rice.

No comments: