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Before you jump to Kerala Style Ripe Plantains & Lentils Pudding recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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Using your very best judgment is just another one of many ways you are able to make healthy choices out of a dinner menu. This can be best achieved by examining dinner pictures onto a single menu. It’s also advised that you avoid foods overrun with broccoli, cheese and sour cream. If your selection contains these fattening condiments, be sure to ask for a lesser amount.
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We hope you got benefit from reading it, now let’s go back to kerala style ripe plantains & lentils pudding recipe. To cook kerala style ripe plantains & lentils pudding you need 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Kerala Style Ripe Plantains & Lentils Pudding:
- Provide 3 Ripe plantains / banana
- You need 1/2 kg Jaggery powder
- Take 100 gm Split moong dal/yellow lentils
- Provide 4 cups Coconut milk
- You need 1/2 tsp Chukku podi/dry ginger powder
- You need 1/2 tsp Cardamom powder
- Use 1/2 tsp Jeera powder / cumin powder
- Use A handful, thinly sliced Coconut slices
- Get 1 handful Cashew nuts
- You need 1 handful Raisins
- Provide As needed Ghee/clarified butter
- Get As needed Water
Instructions to make Kerala Style Ripe Plantains & Lentils Pudding:
- In a saucepan, add the jaggery and allow it to completely dissolve. Strain it for impurities and keep it aside. Pressure cook the moong dal for 3-4 whistles and keep it aside to cool. Once cooled, open the lid of the pressure cooker and mash the dal roughly.
- Peel the skin of the plantains. Cut the plantains lengthwise and remove the inner seeds. In a grinder, grind the plantains into a smooth puree. Melt ghee in a nonstick pan. Add the plantain puree and fry until golden in colour and the plantains are cooked. Add the jaggery syrup to the cooked bananas and simmer until the banana mixture thickens.
- Add the dal and cook on low flame for 10 mins. Add the dry ginger powder, cardamom powder, & jeera powder and mix well. Add the coconut milk & allow it to simmer until the sauce thickens, stirring occasionally. Remove from flame and keep aside. Heat ghee in a pan & fry the coconut pieces. Keep them aside.
- Fry the cashew nuts and raisins. Add the fried coconut, cashews, and raisins to the payasam along with 1 tsp of ghee. Cover with a lid to let the flavors infuse well. Serve warm or cold as desired.
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