June 11, 2018

Raw Banana/Plantain Salan

Raw Banana/Plantain Salan
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Raw Banana Salan traditionally is a curried Hyderabadi dish made of peanut and sesame gravy, which is popularly made out of chilli peppers served with Hyderabadi biryani, salan can be made out of Potato, Bhindi (Lady’s Finger), Chilli, Capsicum and Brinjal or Egg Plant.

In the Hyderabadi version of Raw Banana Salan, yogurt is used, in this recipe we are not using yogurt rather using tamarind as souring agent, it is optional one can use even kokum if required.

You can also see other curry recipes Kadala/Brown Channa Curry, Beans Coconut Kurma, Mushroom Xacuti.

4.5 from 4 votes
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Raw Banana/Plantain Salan


Nutritional Value: 168 Calories / Serving Fat 90 cal, Carbs 69 cal, Protein 9 cal

Course Main Course
Cuisine Indian
Keyword Akupachha arati koora, Raw Banana/plantain Salan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5
Calories 168 kcal
Author Kalyon Subbarao

Ingredients

  • 2 Raw Banana’s
  • 2 tsp Peanuts Dry Roasted
  • 2 tsp Sesame Seeds Dry Roasted
  • 2 tsp Coconut Flakes Dry Roasted
  • 2 Dry Red Chillies
  • ½ tsp Mustard Seeds
  • ¼ Tsp Methi Seeds Fenugreek Seeds
  • 1 Red Onion Diced
  • 1 Sprig Curry Leaves
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Chilli Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • 2 Green Chillies
  • ¼ Cup Mint Leaves
  • ¼ Cup Coriander Leaves Cilantro
  • 1 Lemon Sized Tamarind
  • 1 tbsp Jaggery
  • Salt to Taste
  • 3 tbsp oil

Instructions

How to Make Raw Banana Salan ?

  1. Scrap the top Raw Banana very thinly. (Be careful to remove a lot of skin on the top).
  2. Cut into Roundels and boil the same till they become soft.- Press each roundel and make them like coin shaped roundels.
  3. Deep fry them in oil and keep them aside to drain.
  4. Mean while dry roast peanuts, sesame seeds & fresh coconut and grind all of them into smooth paste and keep aside.
  5. Take oil in deep pan and add dry red chillies, mustard & cumin seeds, Methi (fenugreek seeds) fry them for second to two.
  6. Add diced onions, curry leaves pinch of salt and as the onion turns translucent add ginger garlic paste and fry them for some time till the rawness of the past goes away
  7. Now add turmeric, chilli, cumin, coriander powder, green chillies and the paste we have made in the starting and some water and cook it covered for 20 to 25 minutes.
  8. Now add mint & coriander leaves, tamarind juice, jaggery and cook for another 10 minutes till the rawness of tamarind juice goes.
  9. Now add the fried plantains/raw banana and switch of the fire and keep it for 20 to 25 minutes resting.

  10. Serve it with steaming hot white rice.

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Filed Under: Recipes, South Indian

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