Ethapazham Pachadi

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.