Recipe for Vazhakka Udachu Curry

Ingredients
2 raw bananas, peeled and cubed
1 whole coconut, grated
4 green chillies
a pinch of turmeric powder
6 shallots
1 sprig curry leaves
1 tsp cumin powder
3 cloves garlic
1/2 tsp mustard seeds
2 whole red chillies
Salt, as per taste
Water, as needed

Method

In a pot, add raw banana cubes, turmeric powder, green chillies, salt, and enough water to cook the bananas.
Once the bananas are cooked, mash them lightly until they have a coarse consistency.
In a grinder, blend grated coconut, shallots, garlic, cumin powder, and green chillies into a smooth paste.
Add this paste to the mashed bananas and bring to a gentle boil. Add water if needed to adjust the consistency.
In a separate pan, heat coconut oil. Add mustard seeds and let them splutter. For the tempering, add thinly sliced shallots, whole red chillies, curry leaves, and grated coconut. Fry until golden brown.
Pour the tempering over the curry, mix well, and serve hot.

Tresa Francis is a lawyer-turned-chef  who runs her restaurant, Coracle at BIC, Bengaluru, alongside a very successful catering business, Travancore Tasties. Her cooking is rooted in the Syrian Christian cuisine of her ancestors and the vibrant Malabar flavours of her Kerala upbringing.

Images by Saina Jayapal

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