One of the recipes I'm going to share is the grated plantain curry. This dish is served in most of the tambram weddings and other important occasions and is one of my favourites. Here it is:
Plantains- 4 big ones
Mustard seeds- 1 Tsp
Urad dhall- 1 Tbsp
Dry red chilly- 1
Asafoetida/Hing- 1/4 tsp
Curry leaves - a few
Coconut/ Veg Oil- 1 Tbsp
Grated coconut- 1 Tbsp
Green chillies- 1 or 2 according to spice levels
Lemon juice- 1Tbsp
|Step by step process of making the curry.|
1.Steam the plantains with the skin on either in the pressure cooker or a steamer. I usually keep it on a plate above the rice in the cooker and cook it for 2 to 3 whistles. Do not overcook it.
2.Allow it to cool and peel the skin off and grate the plantains using a grater. You can also make it into small crumbles using your fingers if you want to avoid grating.
3.Pulse the green chillies and coconut pieces together a few times without any water.
4.Heat oil in and once hot add the mustard seeds. When it starts to splutter, add the urad dhall, dry red chilly, asafoetida, curry leaves and the coconut green chilly mixture.
5.Saute for a few minutes and then add the grated plantains and salt.
6.Cover and cook for a few minutes till the plantains are soft and are mixed well with the tempering.
7.Switch off the heat and add the lemon juice and mix well.
8.Serve with hot rice, rasam or any kuzhambu of your choice. I usually prefer some kind of vetha kuzhambu along with this podimas and had made karuvadam vethakuzhambu.
A typical tambram meal with paruppu, hot steaming rice, ghee , karuvadam kuzhambu and vazhakkai podimas! Krishnarpanam!