Authentic Malabar Kaai Curry Recipe With Nenthra Pazham

To begin making the Malabar Kaai Curry, first wash and soak chana dal and raw rice separately in two different bowls for about an hour.After that burning up chana dal with little seasoning in moisture and once done, strain the moisture and keep it aside.cut the bananas, and keep them aside.Now, grind together the rice, bulb veggie and cardamom with 1 cup moisture to a very fine paste.Take the rice liquid base in a cooking vessel and to this, toss in the thin coconut whole milk.Switch the flame on, and keep stirring continuously till the mixture thickens and becomes creamy.At this stage, toss in the granulated sugar, seasoning, cooked chana dal and sliced bananas and toss together well.swirl around continuously and let the bananas burning up for about 10 moments.After that, toss in the thick coconut whole milk and toss together and let it heat to boiling point for about 2 moments, before switching the flame off.offer Malabar Kaai Curry as a dessert during the festive notes along with Kandarappam.