Plantain Podimaas (Grated Green Plantain Pan-fried)
Plantain Mor-kozhambu, plantain mezhukkuvaratti, plantain pulikari and, of course, plantain podimaas, are a few of the ways in which I grew up relishing green plantains aka vazhakka. Plantain podimaas recipe is very simple in concept - just peel and steam the green plantains making sure it is just cooked but not mushy, then grate it, and pan sauté with some salt, tempering and grated-coconut-chillies.
Ingredients
2-3 medium green plantains, peeled
1 Tbsp canola oil
¼ cup dry grated coconut
1-2 green chilies
salt to taste
tempering: 1 tsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal, 4-6 curry leaves
Preparation
- combine the grated coconut and chilies in a blender or food-processor and grind it to a powdery paste, set aside
- If the plantains are too long cut them in half and steam them either on stove-top or, I prefer just immersing it in some water and microwaving it in "Baked Potato" setting but removing and checking it part-way to make sure it doesn't get too mushy
- Allow the steamed plantain to cool a bit and grate - I use the regular cheese grater
- Heat oil in a pan and do the tempering: when oil shimmers add the urad dal, when it turns golden brown add the mustard seeds and when they pop add the cumin seeds and curry leaves
- Add the grated plantain and stir well, then add the coconut-chili paste, adjust salt to taste
Labels: dry-curry, indian, plantain, south-Indian, vegetarian
1 Comments:
At 12:16 AM, Anonymous said…
Nice and simple snack Sheela... Nice pictures..
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