Kaai Curry – How to make Kaai Curry
Ripe (Nendra bananas)
Thick coconut milk
Thin coconut milk
Split Bengal gram
of a big onion
Wash and soak the split Bengal gram and raw rice separately in two different bowls for about one hour.
After an hour, cook the gram with little salt in water.
Once done, drain the water and keep it aside.
Slice the bananas as shown in the picture, and keep them aside.
Now, grind together the rice, onion and cardamom with 1 cup water to a very fine paste. (It is better to grind in the smallest jar of the mixer as the big jar would be too big).
Now take the rice batter in a non-stick pan.
To this, add the thin coconut milk.
Switch the flame on, and keep stirring continuously.
After about 8-10 minutes, the mixture begins to thicken and become creamy.
At this stage, add the sugar, salt, cooked chana dal and sliced bananas. Mix well.
Let the bananas cook for about 10 minutes.
After that, add the thick coconut milk and mix.
Let it boil for about 2 minutes.
Switch the flame off.
Delicious and creamy kaai curry is ready to be served.