Mutton-banana curry: A deliciously creamy preparation for non-vegetarian fans

Packed with all your favourite spices, this 'aattirachi kaaya arachathu' curry can be a wonderful addition to your home menu. Photo: Chef Arun Vijayan

In many parts of Kerala, it's common to add steamed raw bananas to beef and chicken curries. Have you ever tried a mutton curry made creamier with starchy raw bananas? Packed with all favourite spices, this 'aattirachi kaaya arachathu' aka mutton banana curry can be a wonderful addition to your home menu. Here's the recipe:

250 gms mutton
50 gms raw banana
10 gms chilly powder
4 gms turmeric powder
10 gms coriander powder
5 gms black pepper powder
3 gms cumin powder
2 gms curry leaves
5 gms green chilly
3 whole red chillies
Salt to taste
80 ml coconut oil
20 gms tomato paste
5 gms chopped ginger
5 gms chopped garlic
15 gms sliced onions
3 gms mustard seeds
10 gms shallots

Peel off the raw bananas
Boil until they become tender and blend the boiled bananas in a grinder to a fine paste
Heat coconut oil in an 'uruli,' (traditional vessel)

Add ginger, garlic, green chilli, onion and curry leaves
Sauté until they turn golden brown
Add all the seasonings and tomatoes
Cook in slow heat until tomatoes get mashed
Add the small pieces of mutton
Cover with a lid and cook in slow heat for 10 minutes
Add hot water as required
Once the mutton is almost cooked, add the prepared raw banana paste
Again, cook until the mutton gets tender
Adjust the gravy to curry consistency and switch off the flame
Heat coconut oil in a frying pan and temper the mustard seeds
Add the sliced shallots and whole red chillies
Sauté until it turns brown and add a pinch of red chilly powder and curry leaves
Pour into the curry and mix well
Mix well and serve with ghee rice or bread

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