Recipe by
Total Time:
3.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 kg - nendrappazham (plantain)
  • 1 - coconut (grated, for milk)
  • 1 tbsp - rice powder
  • 1 cup - sugar (or according to taste)
  • 1/2 tsp - cardamom powder
  • 100 gms - boiled rice

How to Make Kaayicurry

  • Soak boiled rice for at least 3 hours.
  • Then grind it with enough salt.
  • Spread some oil in your palm and roll it into 1-inch long pieces and cook them in a steamer.
  • Cut the plantains horizontally and then chop into pieces (1-inch size)
  • Extract the first and second milk from the grated coconut (1.5 cups each)
  • Cook the bananas in the second milk.
  • When it is half-done, add sugar, enough salt and rice balls and cook again.
  • Mix rice powder in the first milk and pour it into the boiling mix and cook on a low flame till it comes to a boil.
  • Once everything is cooked, add cardamom powder and remove from heat.