Raw banana kootu
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
Base ingredients:
  • Raw banana - 1
  • Salt - ½ tsp or as required
To Pressure cook:
  • Chanadal - 2 tbsp
  • Turmeric powder - ⅛ tsp
  • Asafoetida - ⅛ tsp
  • Water - Till dal immersing level
To temper:
  • Coconut oil - 2 tsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ¼ tsp
  • Curry leaves - 5
  • Asafoetida - ⅛ tsp
  • Small onions - Handful
  • Garlic cloves - 3
  • Green chillies - 2
  • Dry red chillies - 2
To grind:
  • Coconut - 2 tbsp
  • Cumin seeds/Jeera - ¼ tsp
  • Water - 4 tbsp or as required
To garnish
  • Coriander leaves - Few
Instructions
  1. Wash and soak 2 tbsp chanadal for 30 mins
  2. Pressure cook soaked chanadal with water till dal immersing level, ⅛ tsp each of asafoetida and turmeric powder for 1 or 2 whistles. It should be rightly cooked but not mushy. The shape of dal should remain intact but when pressed with fingers, it should be cooked well.
  3. In a pan add 2 tsp coconut oil. Once hot, simmer the stove and add ¼ tsp mustard seeds.
  4. Once mustard seeds start to splutter, add ¼ tsp broken urad dal.
  5. Once urad dal starts to change color, add ¼ tsp asafoetida.
  6. Quickly add few curry leaves and chopped small onions along with slit garlic cloves, slit green chillies and broken dry red chillies(remove seeds & add). Bring to medium heat and saute well.
  7. Once onions are fried, add peeled and chopped(bite sized pieces) raw banana. Do not peel all the skin to make banana look whiter. To retain more fibre, just peel the outer dark & thick skin so that the inner light green of the skin stays intact, just as shown below:
  8. peeled raw banana
  9. Give a quick stir and add cooked chanadal along with dal cooked water, if any. Else add ¼ cup water and cook closed.
  10. After 10 mins or when the raw banana is half cooked, add ½ tsp salt and cook closed.
  11. Grind 2 tbsp coconut with ¼ tsp jeera in small mixie jar. Add 4 tbsp water and grind again to smooth paste.
  12. After 5 mins or when raw banana is 90% cooked, add ground coconut paste and cook closed.
  13. After 5 mins or when raw banana is fully cooked(not mushy), open and stir fry for few mins until desired consistency. Do not make it too thick as it will thicken over time.
  14. Garnish with finely chopped coriander leaves, give a quick mix and switch off the stove. Immediately, transfer to serving bowl, else it will be too thickened in hot pan.
Notes
1)Instead of Pressure-cooking dal, you shall cook in closed pan. But this requires more water and more cooking time, around 20+ minutes.
2)Start peeling raw banana just when the onions are frying, so that once cut, you shall directly add it to the pan. If you peel and chop in advance, it will turn darker. You shall put the chopped pieces inside water, until required to avoid color change.
3)Increase or decrease chillies as per your spice level.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/raw-banana-kootu/