Ingredients (Serves 5)
1. Ethapazham / nenthrapazham / ripe plantain – 1 large
Green chilies – 2, slit
Turmeric powder – 1/2 tsp
Salt – To taste
Water – 3/4 – 1 cup or as required
2. Grated coconut – 3/4 cup
Cumin seeds – 1/4 tsp
Mustard seeds – 1 pinch
3. Yoghurt – 1/2 – 3/4 cup or as required to taste
To season
4. Coconut oil – 2 – 3 tsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
Curry leaves – A few
Method
1. Grind grated coconut along with cumin seeds and enough water to a very fine paste.Now add 1/4 tsp mustards to this paste and give 3 – 4 pulses.
2. Cook the ethapazham pieces along with green chilies, turmeric powder, salt and enough water. Bring to a boil. Cook covered until the ethapazham pieces are done, about 6 – 8 minutes.
3. Mash the cooked ethapazham slightly using a spoon and add the ground coconut paste. Cook for a few minutes,until the raw taste of coconut leaves. Switch off. When it is slightly cooled, add 1/2 – 3/4 cup yoghurt, enough salt and mix well.
4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies and curry leaves. Pour this over the prepared pachadi. Serve with hot rice.
yummy !
Today we r going to try this