Ingredients (Serves 3)
1. Ethakka – 1 medium-large
Green chilies – 2, slit
Curry leaves – A few
Turmeric powder – 1/2 tsp
Chilly powder – 1 tsp
Salt – To taste
Water – 1.5 cup
2. Tomato – 1 medium-large, sliced
3. Grated coconut – 3/4 – 1 cup
Coriander powder – 1 tsp
Shallots / kunjulli – 3
4. Uluva podi / roasted fenugreek powder – A tiny pinch (optional)
Coconut oil – 1 tbsp
Curry leaves – A few
Method
1. Peel and slice the plantain lengthwise as shown in the picture. Put them in a vessel filled with water. Rinse well.
2. Cook all the ingredients numbered 1 in a vessel for about 15 – 20 minutes until the plantain pieces are cooked well (or you can pressure-cook them for 1 whistle instead). Open the cooker after 15 minutes or when the pressure releases. Add chopped tomato and cook for a few minutes.
3. Grind the grated coconut along with coriander powder and shallots to a fine paste.
4. Add ground coconut mixture and cook for 3 – 4 minutes. It should have a medium thick consistency. (If it is very thick, add 1/4 – 1/2 cup hot water and cook for a few more minutes.) Taste-check for salt. Add a tiny pinch of uluva podi / fenugreek powder and mix well. Switch off the flame. Add a tbsp of coconut oil and a few curry leaves. Serve with rice and other side-dishes.
Hi Maya! I would love to know what the dal based thoran in the last pic is! Kaya curry looks delish as well!
Thats vazhakoombu (banana blossom) toor dal thoran..will share its recipe soon..