Nadan Kerala-style Moru Curry with ground coconut paste & ripe banana

 

Nadan Kerala-style Moru Curry with ground coconut paste & ripe banana





– this is the richer, more traditional version you’ll often find in homes and sadhyas. 🌿🍌🥥

📝 Ingredients

For the curry:

  • Ripe nendran banana – 1 medium (peeled & diced)

  • Curd (thick yogurt) – 1 cup

  • Water – 1 cup

  • Turmeric powder – ¼ tsp

  • Salt – to taste

For grinding (masala paste):

  • Grated coconut – ½ cup

  • Cumin seeds – ½ tsp

  • Green chillies – 2

  • Ginger – ½ inch piece

  • Curry leaves – 4–5

  • A little water (to grind to smooth paste)

For tempering:

  • Coconut oil – 2 tsp

  • Mustard seeds – ½ tsp

  • Dry red chillies – 2

  • Curry leaves – 1 sprig

  • Fenugreek seeds – ¼ tsp (optional)

👩‍🍳 Preparation Method

1. Cook the banana

  1. Dice the ripe banana into small cubes.

  2. Cook in a little water with turmeric and a pinch of salt until soft. Keep aside.

2. Make the coconut paste

  • Grind grated coconut, cumin, green chillies, ginger, and curry leaves into a smooth paste with a little water.

3. Prepare the buttermilk base

  • Beat curd + water until smooth (buttermilk consistency).

  • Mix in the ground coconut paste and salt.

4. Cook the curry

  1. Add the coconut-curd mixture to the cooked ripe banana.

  2. Heat on a low flame until steam comes (do not let it boil, else curd may split).

  3. Stir gently until everything blends well.

5. Tempering (Thaalikkal)

  1. Heat coconut oil, splutter mustard seeds.

  2. Add fenugreek seeds, dry red chillies, and curry leaves.

  3. Pour over the moru curry and mix gently.

🍲 Serving Tip

This nadan moru curry is thicker, creamier, and more flavorful than the plain version. Serve with Kerala rice, pappadam, and a side thoran/mezhukkupuratti for the perfect sadya experience. 🌿🍚



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