Kele Koddel Recipe

Konkani style raw banana or plantain curry in spicy coconut gravy | Plantain curry with coconut

Recipe / food styling / photography by - Sunayana Gupta

This ‘Kele Koddal recipe’ or ‘Kele Ambat’ is yet another specialty from Konkani cuisine which is made every other day in households. Raw bananas are simmered in a coconut based masala which gives a nice texture to the gravy and tamarind extract is added to further enhance the flavors. The cooked curry is then finished with an aromatic garlic tempering. Check more from Konkani cuisine.... Ambe Upkari Recipe and Patrado Recipe.

Did you know, raw bananas are high in fiber and potassium content that helps to keep the blood pressure under control. It is also a great source of iron that stimulates the production of hemoglobin in blood and thus helps in case of anemia.

*Kele koddel goes well with both roti & rice. Serve along a simple onion cucumber salad, fried/roasted papads and masala/plain yogurt for a healthy n filling meal.

*To enjoy a classic Konkani style meal at home….pair this kele koddel with ambe upkari (Ripe mango curry), palak patra along with ghee rice and peanut coriander chutney !

*For a light meal serve kele koddel with cumin rice, potato raita and Rajasthani green chilly pickle.

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Kele Koddel

Kele Koddal recipe Kele Ambat is yet another specialty from Konkani? cuisine which is made every other day in households. Raw bananas are simmered in a coconut based masala which gives a nice texture to the gravy and tamarind extract is added to further enhance the flavors.

Preparation Time : 10 minutes
Cooking Time : 20 minutes

Category : Curries
Cuisine :
Servings : 2 servings

Author : Sunayana Gupta

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Recipe Ingredients

Raw/green bananas – 4
Tamarind extract – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Water – 1 ½ cups or as required for gravy
Oil – 2 tablespoon
Salt – To taste

For the ‘Masala’-

Freshly grated coconut – 1/2 cup
Cumin seeds – 1/2 teaspoon
Coriander seeds – 1 teaspoon
Cloves – 2
Dry red chilly – 2-3
Garlic – 2 cloves

For ‘Tempering’ –

Oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Dry red chilly – 1
Garlic (Crushed) – 2-3 cloves
Curry leaves – 5-7

How to make Kele Koddel

To begin with this recipe, first we need to boil the bananas (With skin) in sufficient water till they turn soft, but not mushy. Remove the skin carefully and cut the flesh into bite size pieces. Keep aside.
Next, we need to dry roast the coconut in a pan. Transfer to a plate and roast the remaining ingredients under ‘Masala’ category.
Combine all these roasted ingredients in a mixer and blend with some water to make a paste. You can keep this paste ‘Slightly coarse’. It gives a nice texture to the gravy.
Now, heat oil in a pan. Add turmeric powder and the above masala paste. Saute for few minutes or till the raw smell goes.
Add tamarind pulp, water and let it come to a boil. Reduce the heat and simmer for 5-6 minutes. Season with salt and remove from heat.
Our basic curry is ready and now we need to temper it.
For this, heat oil in another pan and all the ingredients. When the garlic turns golden in color, switch off the flame and pour this tempering over the curry.
Cover the pan immediately to retain the flavors of the tempering.

‘Kele koddel’ is ready.

Recipe tags:
Plantain curry | Raw banana curry | Green banana in coconut sauce | Kele ambat recipe | Konkani recipes | Banana recipes | Plantain recipes | Banana curry | Konkani recipes | Curries