Saturday, December 24, 2016



In our Konkani GSB cuisine, a "koddel" is a spicy coconut-based curry made with vegetables or pulses. Elsewhere in this blog you will find the recipe for Magge & Mashingasaang Koddel, made using Mangalore Cucumber and Drumsticks.

Today's recipe is made with Raw Bananas and hence the name "Kele Koddel". The distinctive feature of this dish is the seasoning using lightly crushed garlics. Raw Bananas are called "Kachhe Kele" in Hindi and "Balekayi" in Kannada.

I always add 1/2 tsp of raw rice when grinding ingredients for the coconut-based masala as it improves the texture of the koddel.

  • Raw Bananas, 2 of Medium Size or 250 gms 
  • Coconut Gratings, 1 cup
  • Roasted Byadgi Red Chillies, 6-7
  • Tamarind, size of a small marble
  • Raw Rice, washed, 1/2 tsp
  • Garlic Pods, (Lightly Crushed) 10-12
  • Salt, to taste
  • Oil, 2-3 tsp

Wash, peel and cut the raw bananas into roundels. If the roundels are too big, they can be halved.
Cook the banana roundels in a pan adding water and a little salt
Make sure the bananas are cooked but don't become mushy since raw bananas get cooked very fast
In a mixer, grind together coconut gratings, roasted red chillies, tamarind and 1/2 tsp of rice to a smooth paste adding required amount of water
Add the ground paste to the cooked raw bananas,mix well and check for salt and add if required (as you have already added salt while cooking the raw bananas)
Add water to get the desired curry-like consistency and bring to a boil
Reduce flame and allow it to simmer for a few minutes 
Heat oil in a pan and when it gets hot add the lightly crushed garlic and saute till it gives off a good aroma and becomes golden brown in colour
Pour this seasoning of garlic to the raw banana koddel
Serve hot as a side dish


  1. Yummy delicious dish, I tried yesterday, Shobhana Ma'am you looks gorgeous


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