Monday, August 23, 2010



Raw Plantain -------------------2
Red chilly powder ------------ 2 tsp
Turmeric powder -------------- 1 tsp
Black pepper  powder--------- 1tbsp
Coconut grated ----------------- 1/2 cup
Mustard seeds ----------------- 1tsp
Cumin seeds (jeera)----------- 1/2 tsp
Dried red chilly ----------------- 1
Coconut oil ----------------------- 1tsps
Shallots (small onion) ---------- 4 sliced
Curry leaves as needed
Salt as needed.

  1. Chop raw Plantain very thinly and dip it in tamarind water or turmeric water or in curd to prevent it from turning black
  2. Wash the chopped banana thoroughly.
  3. Grind coconut and cumin seeds together to a paste.
  4. Cook chopped pieces with needed salt, water, turmeric powder and chilly powder.
  5. Next add ground coconut and cumin paste to it and cook. Add pepper powder and needed salt.
  6. Boil it till all pieces are mashed. You can also mash with a spatula once its fully cooked.
  7. check the seasoning and transfer to a bowl.
  8. Now do the tempering. For this heat a tsp of oil in a pan & splutter mustard seeds, then add dried red chilly, shallots and curry leaves. Once the shallots are soft, pour the tempering in to the erissery and mix slightly.
  9. You can also roast a tsp of grated coconut to light golden colour and add it in top of erissery for slight crunch.

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