Horse gram – ¾ cup
Raw Banana – 2 large
Tamarind Pulp – 1 tablespoon
Salt to taste
Red Chili Powder – 1 teaspoon
Jaggery – 1 tablespoon
Coconut, freshly grated – 1 cup
Coriander Seeds – 1 tablespoon
Cumin Seeds – ½ teaspoon
Turmeric Powder – ¼ teaspoon
Dry Red Chillis – 5 (adjust according to taste)
Cooking Oil - 2 teaspoons
Mustard Seeds - 1 teaspoon
Dry Red Chilli - 2
Curry Leaves - 7 to 8
- Dry roast horse gram until you a get a nutty aroma.
- Wash and pressure cook the roasted horse gram with sufficient water. It could take a few whistles (about 5-6 or more) for the horse gram to cook. When cooked the horse gram should be soft but still hold shape.
- Meanwhile, discard the two ends of the raw bananas. Lightly peel the skin, just to remove the top layer. I prefer retaining the banana skin.
- Cut the banana, vertically, into two halves and then cut each half into two halves. Then cut thin horizontal slices. Immediately, transfer the banana slices into a bowl of water. This helps remove any gum present in raw banana and also prevents them turning black due to oxidization.
- In a pan/pot, take raw banana slices, salt, jaggery, red chilli powder and tamarind pulp. Add a cup of water. Cook on medium flame until banana slices turn soft but still hold shape.
- Meanwhile, dry roast coriander seeds and cumin seeds separately. Transfer to a blender.
- Hold each dry red chilli on high flame and burn them slightly until small black patches are formed. Transfer to the blender.
- Add turmeric powder to the same hot pan in which you dry roasted coriander seeds and cumin seeds. Fry for 1-2 seconds. Transfer to the blender.
- Now add coconut to the blender, add little water and blend into smooth paste. Keep aside.
- Check if the banana slices are cooked. If they are soft but still hold shape, add pressure cooked horse gram along with the water used for cooking the horse gram. Bring it to a boil.
- Now add blended coconut paste. Mix well and bring to a boil. Turn off the heat.
- To prepare seasoning, heat oil, add mustard seeds, dry red chilli pieces and curry leaves. When the mustard seeds starts spluttering add the seasoning to the cooked curry.
- Serve hot with rice, akki rotti, akki unde/undrallu.