Serving Size: serves 3
Plantain/ vazhakkai 2
Turmeric powder 1/8 tsp
Salt As needed
Oil 1 tblsp
Coconut, grated 3-4 tblsp
Jeera/ cumin seeds 1/2 tsp
Red chillies 3-4
Oil 2 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
1. Cut off the two ends of the banana and peel the skin with the use of peeler or knife. Cut into two halves length wise and then slice into thick pieces as show in the picture. Keep it immersed in water. Mean while, Grind first red chillies and coconut into paste with water in a blender.
2. Add onion and jeera lastly and give it a rough grind. Heat kadai with oil and temper with the items given under ‘To temper’ table.
3. Add the cut banana and give it a stir. Add ground paste, turmeric and salt. Add 1/4 cup water and mix well.
4. Cook covered in low flame for 3-4 minutes. Once all the water absorbed, cook in medium flame for 4-5 minutes. Turn in between to avoid burning. Cook until golden crust is formed.
1. Use the water that we drain after washing rice (ariso mandi or Kazhani) to keep the plantain immersed. This helps in removing the stickiness of the plantain.
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