Sunday, October 20, 2013

Kaayum Payarum - Good Friday Speciality / Raw Banana & Red Cow Peas

I first tasted this dish along with Kanji / rice porridge for my first Good Friday after marriage. In my place, Good Friday meant going to church in the morning and we'll be back by around 10 am and then have a sumptuous sadya in plantain leaf! But things changed after marriage .. in my hubby's place Good Friday is a full day activity at church which included an almost full day of fasting. I was tired...but there was no choice...So I waited and by around 4 pm they served hot hot kanji in mankalam along with this tasty raw banana-cow bean dish along with some mango pickle and pappad. Don't know if it was my tiredness or hunger...but whole meal tasted absolutely delicious!


Raw banana - 1, washed, cleaned and diced
Red cow peas - 3/4 cup, soaked
Salt - as per taste

To grind
Grated coconut - 1 cup
Green Chilly - 3
Cumin - 1 tsp
Turmeric powder - 1/2 tsp
Small onion - 3

For sauting
Curry leaves - 1 spring
Coconut oil - 1 tbsp


Boil the diced raw banana with a pinch of turmeric and salt. Once cooked, drain water and keep aside.
Cook the red cow peas in a separate vessel with some salt. If you haven't soaked it, then pressure cook it.
Grind the items under "To Grind" in the small jar of the mixie to get a coarse paste.
Heat a kadai and add coconut oil. Once hot, add the curry leaves and the ground coconut mixture. Saute well till the raw smell goes. Now add the cooked cow peas and raw banana. Mix well. Saute till the mixture is somewhat dry. Add more salt if needed. Serve it with hot kanji or steamed rice.

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