Kela pachchadi

Kela pachchadi

Bananas in spiced yoghurt

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
3 tablespoons coconut, freshly grated or desiccated
250g yoghurt
2 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon chilli powder, or to taste
3 large ripe bananas, peeled and sliced
1 teaspoon ghee or oil
1 teaspoon cumin seeds
1 teaspoon black mustard seeds

Method

  1. If using desiccated coconut, sprinkle 1 tablespoon hot water over it to moisten. Season the yoghurt with lemon juice, sugar, salt and chilli powder, and stir in the banana and coconut.
  2. Heat the ghee in a small saucepan over low heat. Add the cumin seeds and mustard seeds and cook until they start to pop. Stir into the yoghurt mixture. Serve with a curry meal.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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