Malabar Kaai Curry Recipe With Nenthra Pazham
A gluten free Kerala Recipes recipe with banana flower (vazhaipoo) - ripe, coconut milk - thick, coconut milk - thin. Ready in 1h 30m, serves 4.
Curated byAditya Nair🇮🇳
Instructions
10 steps- 1
To begin making the Malabar Kaai Curry, first wash and soak chana dal and raw rice separately in two different bowls for about an hour
rice - raw(1/2 cup)chana dal (bengal gram dal)(1/2 cup)salt - and some more for cooking the chana dal(3/4 teaspoon) - 2
After that cook chana dal with little salt in water and once done, drain the water and keep it aside
chana dal (bengal gram dal)(1/2 cup)salt - and some more for cooking the chana dal(3/4 teaspoon)water - as required - 3
Slice the bananas, and keep them aside
banana flower (vazhaipoo) - ripe(2) - 4
Now, grind together the rice, onion and cardamom with 1 cup water to a very fine paste
rice - raw(1/2 cup)onion(1/4)cardamom (elaichi) pods/seeds(2)water - as required - 5
Take the rice batter in a pan and to this, add the thin coconut milk
coconut milk - thick(1 cup)coconut milk - thin(3 cups)rice - raw(1/2 cup) - 6
Switch the flame on, and keep stirring continuously till the mixture thickens and becomes creamy
coconut milk - thick(1 cup) - 7
At this stage, add the sugar, salt, cooked chana dal and sliced bananas and mix well
banana flower (vazhaipoo) - ripe(2)chana dal (bengal gram dal)(1/2 cup)sugar(1 cup)salt - and some more for cooking the chana dal(3/4 teaspoon) - 8
Stir continuously and let the bananas cook for about 10 minutes
banana flower (vazhaipoo) - ripe(2) - 9
After that, add the thick coconut milk and mix and let it boil for about 2 minutes, before switching the flame off
coconut milk - thick(1 cup)coconut milk - thin(3 cups) - 10
Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam
Rate this recipe
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Malabar Kaai Curry Recipe With Nenthra Pazham
A gluten free Kerala Recipes recipe with banana flower (vazhaipoo) - ripe, coconut milk - thick, coconut milk - thin. Ready in 1h 30m, serves 4.
Curated byAditya Nair🇮🇳
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Directions
10 steps- 1
To begin making the Malabar Kaai Curry, first wash and soak chana dal and raw rice separately in two different bowls for about an hour
rice - raw(1/2 cup)chana dal (bengal gram dal)(1/2 cup)salt - and some more for cooking the chana dal(3/4 teaspoon) - 2
After that cook chana dal with little salt in water and once done, drain the water and keep it aside
chana dal (bengal gram dal)(1/2 cup)salt - and some more for cooking the chana dal(3/4 teaspoon)water - as required - 3
Slice the bananas, and keep them aside
banana flower (vazhaipoo) - ripe(2) - 4
Now, grind together the rice, onion and cardamom with 1 cup water to a very fine paste
rice - raw(1/2 cup)onion(1/4)cardamom (elaichi) pods/seeds(2)water - as required - 5
Take the rice batter in a pan and to this, add the thin coconut milk
coconut milk - thick(1 cup)coconut milk - thin(3 cups)rice - raw(1/2 cup) - 6
Switch the flame on, and keep stirring continuously till the mixture thickens and becomes creamy
coconut milk - thick(1 cup) - 7
At this stage, add the sugar, salt, cooked chana dal and sliced bananas and mix well
banana flower (vazhaipoo) - ripe(2)chana dal (bengal gram dal)(1/2 cup)sugar(1 cup)salt - and some more for cooking the chana dal(3/4 teaspoon) - 8
Stir continuously and let the bananas cook for about 10 minutes
banana flower (vazhaipoo) - ripe(2) - 9
After that, add the thick coconut milk and mix and let it boil for about 2 minutes, before switching the flame off
coconut milk - thick(1 cup)coconut milk - thin(3 cups) - 10
Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam
Rate this recipe
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