Wash and soak chana dal and raw rice separately in two different bowls for about an hour.

Cook chana dal with a little salt in water and once done, drain the water and keep it aside.

Slice the bananas and keep them aside.

Grind together the rice, onion, and cardamom with 1 cup of water to a very fine paste.

Take the rice batter in a pan and add the thin coconut milk to this.

Switch the flame on and keep stirring continuously till the mixture thickens and becomes creamy.

Add the sugar, salt, cooked chana dal, and sliced bananas and mix well.

Stir continuously and let the bananas cook for about 10 minutes.

Add the thick coconut milk and mix and let it boil for about 2 minutes before switching the flame off.

Serve Malabar Kaai Curry as a dessert during the festive season along with Kandarappam.