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Banana Kalan



Ripe bananas - 200gm
Plain yoghurt - 200ml
Grated coconut - 100gm Green chillies - 10gm
Turmeric powder - 5gm
Sugar - 15gm
Curry leaves - 10gm
Dry red chillies - 5gm
Oil (coconut) - 15ml
Mustard seeds - 5gm
Salt to taste


1. Peel and slice the banana into thick round pieces. Add water & turmeric powder to the banana pieces and cook till they become soft. 
2. Beat yoghurt and add to the cooked banana. 
3. Grind together coconut and green chillies to a smooth paste. Add the paste to the above mixture and mix well. 
4. Cook on medium heat till the yoghurt gets frothy. Add 1 tsp sugar and salt to taste. Do not boil. 
5. Season with mustard seeds, red chillies and curry leaves fried in 1 tsp of oil. 
6. Serve hot with rice.

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Prawns Peralan

"Neeleshwar is hybrid of a boutique hotel and an Ayurvedic wellness centre. Its 18 palm roofed villas are scattered across the sand, their porches cooled by spinning ceiling fans, and at the rear of each is a large outdoor bathroom with a tub set in a small walled garden. At the seafood restaurant, tables spill out into the beach, freshly draped in new combinations of linens for each meal: turquoise and pink or deep orange and violet."
Conde Nast Traveller