By : Deepa Sujesh

Vazhakkai / Plantain – 1
Onion – 1
Garlic cloves – 5 to 7
Freshly grated coconut – 1/4 cup
Turmeric powder – 1/2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/4 tsp
Asafetida – 2 pinch
Curry leaves – 1 sprig
Coriander leaves – for garnish
Salt – to taste
Oil – 1 tbsp


Tur dal / Tuvar dal – 1 tsp
Whole Coriander seeds – 1 tbsp
Fennel seeds – 1/2 tsp
Whole dry red chillies – 5


1. For the paste: Heat a pan with 1/2 tsp oil and roast the ingredients mentioned under to be ground to paste till the aroma of the spices arise taking care not to burn them. Keep aside to cool.

2. In a mixer jar first take the freshly grated coconut, grind it using 3-4 tbsp of water to a fine paste. Transfer to a bowl. Next to the same jar add the roasted ingredients and using enough water, grind to a smooth paste and transfer to another bowl. Both the pastes must be kept separate and added separately in 2 steps.

3. Chop the onions finely. Wash and peel the plantain. First cut them into 2 length wise and further cut each piece into 2 and start dicing them. Immerse in water till use.

4. Heat a pan with oil. Add mustard seeds. when they splutter add cumin seeds, asafetida, curry leaves, onion and sauté till the onion turns pink. Now add the garlic, diced plantain. Sauté well. Close with a lid and let it cook for 5 minutes in its own steam over low flame.

5. Now add 1/2 cup water, turmeric powder, salt and the paste of the roasted ingredients, mix well and close with a lid and let it cook till the plantain become cooked and soft. Stir in between. You can smell the aroma of the spices at this stage.

6. Now is the time to add the coconut paste. Mix well and at this stage if you think the gravy is too thick, add around 1/4 cup water for the coconut paste to get cooked. Cook for another 2-3 minutes.
Garnish with coriander leaves.

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