Melt jaggery using 2 cups of water. Strain it. Let it cool. Mix coconut milk + jaggery and cook it over a medium flame, stirring continuously. Do not let it boil.
When it is heated thoroughly, add the rice flour dissolved in water. Stir well. Let it thicken a bit. Add the powdered spices.
Let the milk cool down a bit. Add the sliced bananas and serve.
Soak Urad dal in half cup water for an hour. Grind it to a smooth paste with a teaspoon or two of water.
Grind the coconut, cumin, pearl onion and garlic to a smooth paste using very little water. Bring 1 1/4 c water to a rolling boil and add the rice flour to it. Switch off the heat & stir well to mix.
Add the ground coconut & urad dal to it and mix well. The batter should be of an Idli batter consistency.
Pour into a greased tin, place a cross with the palm, cover with foil and steam for 25-30 mins on medium high heat.
Slice into thin pieces and serve alongside Pesaha Paal.
By Ria Samuel