Cook the raw banana, unnikaambu, sardines, turmeric powder, chilly powder, salt and water as required in a pressure cooker.

Grind the coconut, cumin seeds, shallots, garlic and green chilly together to make a smooth paste.

Mix in the tapioca and grinded coconut with the cooked banana-sardine curry. Mash it with a wooden spoon thoroughly.

Cook it again for 5-10 minutes.

Serve it for dinner along with kanji.