MOR KULAMBU
Ingridients.;
Ripe Bananas -1
Green Chillies-2, slit lengthwise once and cut cross to make 4 pieces each
Turmeric powder -1\2 tsp
Thick sour curd-whipped -1 cup
Salt - to taste

To Grind to a fine paste:

Grated coconut -1\2 cup
Green chillies -2
Cumin seeds -1\4 tsp

To season:
Coconut Oil-1 tbsp
Mustard seeds -1/2 tsp
Fenugreek seeds/uluva-1/4 tsp
Shallots/Ulli-5-6-sliced to thin rounds
Curry leaves -1 sprig
Dry red chillies -2, each broken to 3 bits

Method:

Peel and Slice round the bananas to a thickness of 2 cms each.Cook them till just soft adding about 1 -11/2 cups of water adding the slit green chilly bits,turmeric and salt.Grind coconut,chillies and cumin to a smooth paste.Add this to the cooking banana pieces.Simmer for a few minutes.Add whipped curd next and mix along adding salt.Remove from fire when it ‘just” boils to avoid any curdling.

Heat oil in a small pan, splutter mustard seeds, lightly brown the fenugreek seeds and shallots,throw in the red chilly bits and the curry leaves.Pour over the hot curry, making sure the consistency as semi-thick.If the curry is too thick do not add water directly and boil again as it might curdle up due to the presence of curd in it; instead, boil water separately and add to the curry.

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