 Ingredients
- Ripe Plantain (Etha Pazham/Nendhra Pazham) – 1 big (chopped into bite sized pieces)
[ You can use Pineapple, Mango, Yellow Cucumber, Ash Gourd or Papaya instead of Plantain.]
- Natural Yogurt (or Curd) – 2 cups
- Turmeric – 1/2 tsp
- Red Chilly Powder – 1/2 tsp
- Salt – to taste
- Water – as required
- Coconut – 1 Cup
- Green Chillies – 3
- Cumin (Jeera) – 1/4 tsp
- Water – 1/2 cup
- Oil – 1 tbsp
- Mustard – 1/2 tsp
- Finely sliced Shallots (Kunjulli) – 5 or 6
- Dry Red Chillies – 3 or 4
- Curry Leaves – A few
- Fenugreek (Uluva) Powder or Seeds – 1/4 tsp
- Red chilly powder – 1/4 tsp
Preparation Method
- Grind Coconut, Green Chillies, Cumin and 1/4 tsp Turmeric along with 1/2 cup water to form a fine paste and keep aside.
- Blend yogurt along with 1/2 cup water and salt until smooth. Keep aside.
- Cook the plantain pieces in little water along with salt, 1/4 tsp turmeric powder and 1/2 tsp red chilly powder until soft.
- Add the coconut paste made earlier to the cooked plantain and mix gently. Allow it to cook for 4-5 minutes.
- Reduce flame to low and add beaten curd (Yogurt). Heat it for a few minutes and remove from stove top. (Be careful not to boil the curry after adding curd.)
- Heat oil in a pan and splutter mustard seeds. Saute shallots, dry red chillies and curry leaves for a few
minutes.
- Add 1/4 tsp red chilly powder and 1/4 tsp fenugreek powder and saute for a minute.
- Pour the seasoning over the curry and mix gently. The Curry is ready.
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