I get many messages from my readers about which place I really belong to, as I keep mentioning both Kerala and Karnataka in my write ups. Actually I am from a beautiful village named Katapady near Udupi. When I was 9 years old, we shifted to Ernakulam and thus started my life as a Keralite. After shifting many rental houses, we bought our own house in a place called Elamakkara. It was in midst of many temples and we loved the area very much. That house still brings back many beautiful memories as I did my schooling and college life, spent my pregnancies and days with my newborn babies in that house. Many nostalgic memories to cherish forever. ❤️

My parents shifted back to Udupi two years back and are enjoying themselves in their dream flat which is in midst of nature. You can see so many varieties of birds and butterflies there with every morning welcomed by their chirping. I love chatting with Amma lying on her bed looking at the beautiful birds. Right now I am in Qatar (settled here after marriage since 9 years) and honestly, it feels really homesick not being able to travel even if I want to (not risking with the present situation). Hope next year brings more happiness. ❤️

Coming back to this recipe (got emotionally carried away like always 😅), I had shared a recipe of Sprouted moong methi sukke earlier which I had learned from the Konkani community in Elamakkara. Many of my readers and relatives had tried and loved it so much. So here’s sharing one more recipe which is commonly made by them. They actually use banana stem and whole moong but I replace with raw bananas as stem is not available here.

Hope you all try it and love it too. Happy and healthy cooking!

RECIPE:

Ingredients: { The below measurements serve 5 to 6 people, so halve the quantity of moong and raw banana and adjust chillies if making for 2 people }

2 medium sized Raw Bananas

1 Cup dried whole moong/ green gram

Salt to taste

For the ground masala:

1 Cup Coconut

1 tsp Jeera or Cumin seeds

4 to 5 Green chillies or to taste

1/2 inch Ginger piece

For seasoning:

1 Tbsp Coconut oil

1 tsp Mustard seeds

A sprig of Curry leaves

2 long red chillies

Step by step recipe:

1. * Soak dried moong in atleast double the water overnight or for atleast 8 hours. Drain the water completely. Wash well. Pressure cook with water a little above it’s level for 2 whistles (or as per your cooking range) till it turns soft.

* Also chop both ends of raw Banana. Peel the skin off and finely chop the raw Banana and add to water.

2. Heat oil in a pan. Splutter mustard seeds. Add curry leaves and red chillies. Now add raw bananas and fry for few minutes till it cooks halfway.

3. Now grind coconut, green chillies, Jeera and ginger along with about 1/4 Cup water to a coarse paste. Don’t make a smooth paste.

4. Now add this paste along with salt, cooked moong to the raw bananas and cook together till the raw bananas turn soft. Also add water as needed. This a thick gravy.

5. Serve hot with rice meals.

Notes:

* This curry thickens as you keep it. So add water as much as you like it. We prefer it dry as we eat with matta rice gruel for dinner. Adjust thickness using water.

* You can substitute raw bananas with Banana stem (gabbo) too. That’s how it’s made among Kerala Konkani people.

* Do remember to grind the coconut mixture to a coarse paste to get the best flavour.

* Also add couple of more green chillies if you like spicy curries.

* If you want to make the curry in less quantity, soak only 1/2 Cup moong and use 1 raw Banana in the curry. This will serve 2 people for 1 meal.

* I make Easy Raw Banana tawa fry as an accompaniment with this curry along with rice. The meal turns out very tasty.

* You can also try this Sprouted moong methi sukke. Tastes Amazing!