Moong & Kelya saali sukke

This recipe is by Priya R Shenoy . Green gram / moong and the skin of Kerala Banana / nenderbale are used to make this delicious sukke !No doubts about the health quotient of this dish !

Ingredients :-

  • Moong / green gram – 1/2 cup
  • Skins of raw nenderbale / Kerala banana – about 10 to 12
  • Coriander seeds – 2 tsp
  • Urad dal – 1.5 tsp
  • Red Chillies – 10 to 12 or as per spice level
  • Grated coconut -1 cup
  • Tamarind – a gooseberry sized piece
  • Jaggery -1 small piece
  • Salt to taste
  • 1 tsp of mustard & 1 sprig of curry leaves for tempering

Method :-

  1. Collect the skin of raw bananas and remove the outermost skin of the peels.
  2. Soak the moong for 3-4 hours .
  3. Chop the skin coarsely and pressure cook along with the moong .
  4. Roast the coriander , urad dal and the chillies in a little oil .
  5. Now grind the roasted spices along with the coconut and tamarind to a coarse paste.
  6. Add salt and bring the dal to a boil . add the coconut paste .
  7. Also add the tamarind piece and than the small piece of jaggery.
  8. Add salt to taste and let the curry boil well till it acquires a thick consistency.
  9. Heat a little oil in a kadai and splutter the mustard leaves and then add the curry leaves .
  10. Pour the tempering over the sukke ,

A very tasty and healthy side dish is ready to be served .

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