Kelya sasam (Banana raita) is a sweet and nutritious side dish prepared from Nanjali poovan, Poovan bananas or with palayam kodan (Mysore poovan, Cheru pazham) variety bananas. We Konkani’s prepare this dish mostly during festivals occasions. It can also be prepared as a 4’0 clock dish as well. Children will like the dish very much.
Ingredients
You need
- 2 to 3 ripe bananas (Nanjali poovan, Poovan bananas or with Palayam kodan (Mysore poovan, Cheru pazham)
- 1 cup curd (Sweet and thick curd prefered)
- 1 tspn sugar
- Salt to taste
For seasoning
- 1 tbspn coconut oil (Coconut oil is usually preferred to get the exact taste of the dish)
- A small spoon mustard
- A small spoon jeera
- 1 sprig curry leaves
- 1 red chillies (Or as per your spiciness level)
Method
Wash peel and cut the bananas into circular slices (1 to 2 cm thick) and keep aside.
Beat the curd adding sugar and salt.
Add seasoning to the curd as follows. Heat oil in a kadai or pan and add mustard seeds and when they start spluttering add jeera followed by red chillies and curry leaves. Roast them for a few seconds and pour on to the curd.
Add the cut banana pieces and mix well.
See that the banana pieces dip in the curd. If not add curd again.
Your Kelya sasam (Banana raita) is ready to be served.
Tips
Beat the curd in a mixer so that if any clumps are there it will be broken.
First season the curd and then add the banana pieces. Otherwise if you add banana, salt and sugar and then top it with curd and then mix it then you can end up mashing the bananas.
