Follow these steps for perfect results
Raw Banana
par boiled and grated thick
Mustard Seeds
White Urad Dal (Split)
Curry leaves
Onion
finely chopped
Green Chilli
finely chopped
Ginger
grated
Fresh coconut
grated
Sunflower Oil
Salt
to taste
Pressure cook the plantains along with the skin with 1/2 cup water using a pressure cooker for 2 whistles.
Once the plantains are cooked, peel its skin, grate is and keep aside.
Heat oil in a pan on medium flame.
Add the mustard seeds, urad dal and let it crackle.
Add the curry leaves and let it splutter.
Add the onions, green chillies and ginger and saute until the onions turns translucent.
Add the grated plantains, season with salt and saute over medium heat for 5 minutes.
Once its done, add the grated coconut, give it a good stir and switch off the flame.
Serve hot with rice and sambar.
Expert advice for the best results
Ensure plantains are not overcooked during pressure cooking.
Adjust the amount of green chillies based on your spice preference.
Everything you need to know before you start
5 mins
Can be made a day ahead and refrigerated.
Serve in a bowl, garnished with chopped cilantro.
Serve as a side dish with rice and sambar.
Serve as a part of a South Indian thali.
Pairs well with the spices
Discover the story behind this recipe
Common side dish in Tamil Nadu cuisine.
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