Kele Koddel recipe/ Raw Plantain curry


Having a banana plant in your back yard is such a boon. Isn’t it? Each and every part of a banana plant is useful. From the fruit, flower, leaves… You name it and we use it 🙂 I have also written in my previous posts on how useful a banana plant is for each one of us.

This recipe is an everyday recipe in one or the other GSB households. I personally like this with steamed rice. This is a perfect blend of red chillies, grated coconut and tamarind. The beautiful and the most contributor in the taste is the seasoning part. The burnt garlic in coconut oil gives the dish an outstanding flavour which I really cannot describe in words. One seasoning to the dish and you see a complete make-over in taste. Trust me !

This recipe is a sure try for each of you for its health benefits as well as taste. Raw plantains are anti oxidants and help a human body in various ways. These are an excellent source of carbohydrates and a must food in your diet 🙂


Raw plantain – 2 (peeled and chopped round in 1/4″ thickness)

Grated coconut – 1/2 cup

Roasted red chilli – 6

Tamarind – marble sized (de-seeded)

Garlic flakes – 7 ( crushed in a mortar and pestle with skin)

Coconut oil – 1 tbsp


     Part 1 : Cook plantain

     Part 2 : Grind masala

     Part 3 : Tempering

Part 1 : Cooking plantain

  • In a deep vessel, add 3 to 4 cups of water and chopped plantains
  • Add salt and cook till the plantain turns soft

Part : Grinding masala

  • Meanwhile, in a mixer jar, add grated coconut, roasted red chillies and tamarind
  • Grind this into a smooth paste adding little water

Part 3 : Tempering the koddel

  • Transfer the ground masala into the cooked plantain vessel and continue cooking furthermore
  • Check for salt
  • Bring the mixture to boil
  • The masala should boil for few more minutes. Temper at this stage.
  • In a small pan, allow 1 tbsp coconut oil to heat
  • Once hot, add crushed garlic flakes to it and roast till it turns golden in colour
  • Pour this tempering on the plantain curry and mix well
  • Serve with chapatis or plain white steamed rice 🙂





13 Comments Add yours

  1. Megala says:

    Looks delicious!


  2. I love plantains, although so far my experience with them has been limited to Caribbean cuisine. I never thought of using them in a curry like this. And when you say garlic flakes, do you mean cloves of garlic?

    Liked by 1 person

    1. Yes dear … garlic cloves 🙂


      1. Great! I’ve never heard them called garlic flakes before. I learned something new today 🙂

        Liked by 1 person

  3. Sumith says:

    Loved this recipe! Brilliant post.

    Liked by 1 person

    1. Thank you Sumith 🙂

      Liked by 1 person

  4. Wow never had this! Seems so interesting, healthy and delicious!

    Liked by 1 person

    1. Yes dear … it’s healthy n utterly delicious:)

      Liked by 1 person

  5. flavours2017 says:

    Looks just fab —- 🙂

    Liked by 1 person

    1. Thank you so much 🙂

      Liked by 1 person

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