Kele Koddel(Raw Plantain Curry)

GSB curry Kele Koddel is a hot and sour coconut masala based curry with a seasoning of garlic. Raw green plantains called 'Bangbaale' are used in curries and they are grown in most of the parts of karnataka and Kerala. Some also use raw Nendrabaale' to prepare this curry.

Kele Koddel is my personal favourite and my mother used to make this perfectly. A well balanced curry has the right amount of chillies and tamarind and the seasoning should be properly prepared. Nothing like the smell of burnt garlic in hot coconut oil!

This curry can be mixed into rice and consumed as it is, or as a side dish with rice and daalithoi. It can also be well savoured with chapathis, dosas or idlis.

Ingredients:
Raw Green Plantains - 2
Grated Coconut - 1/2
Roasted Red chillies - 6-8
Tamarind - Size of its seed
Salt - To taste
Garlic flakes with skin - 8-10 crushed
Coconut oil - 1 Tbsp

Method:
Wash and shave the green skin of the plantains with a peeler.
Cut into round discs of 1CM thickness.
Cook the banana rounds with little salt and water till tender.
Grind the grated coconut along with roasted red chillies and tamarind to a smooth paste.
Add this Paste to the cooked plantains and salt to taste.
Bring to a boil and simmer for 5 mins.
Prepare a seasoning with crushed garlic in hot coconut oil.
When the garlic flakes turn golden, pour the seasoning over the curry and serve.