- Chana dal – 3/4 cup
- Nenderballe Kelle / kerala banana – 2 ripe ( should be firm & not over ripe )
- Grated coconut – 1 cup
- Jaggery – grated – 1 cup or as per taste
- Turmeric powder – 1/4 tsp
- Red chillies – 1 or Chilli powder – 1/4tsp
- Raw rice – 1 tbsp
- Cashew nuts – a handful
- Mustard seeds – 1 tsp
- Jeera – 1/2 tsp
- Curry leaves – 1 sprig
Wash the dal & pressure cook it till soft but not mushy.
Peel & cut the banana lengthwise first & then into small pieces . Cook in a little water till soft ( should not be over cooked. Add to the dal.
Heat the jaggery in 1/2 cup of water to melt it & then strain to remove impurities .. If your jaggery is pure ..you may avoid this step .
Grind the coconut , rice , red chillies & turmeric using the jaggery water to a fine paste .
Add this paste to the dal .
Add also a pinch of salt & the cashews . I added the chilli powder here because I had not added chillies to the paste . Usually I add the chilli powder/ red chillies while grinding only
Mix well add the remaining jaggery water & a little more water according to the consistency you require . bring this to a boil & let simmer for another 3-4 minutes till they have blended well .
2 replies to “Kelya Ambat”
This is nice
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