Oct 16, 2013

Kele Sassam (no added coconut paste) - A delicious side dish in Konkan Cuisine

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)


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


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


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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