Hi Vazhakkai!
Sautéed plantain with coconut tempering.
Prep Time10 minutes
Cook Time10 minutes
Ingredients
- 2 raw bananas
- 1 onion
- 1 Gingerfinely chopped
- cup ¼grated coconut
- Juice of a small lemon
- salt to taste
- leaves corianderfor garnishing
For Tempering
- 3tsp Oil
- 1tsp Mustard seeds
- tsp ¾urad dal
- 3 Red chilies
- 3 Green chiliesfinely chopped
- Few curry leaves
Instructions
- Pressure cook plantain for1 whistle with the skin.
- After it cools, peel off the skin and grate it.
- Heat oil in a pan. Add mustard seeds and when it splutters, add urad dal, red chilies, curry leaves and sauté for a few minutes until dal turns golden brown.
- Then add finely chopped onions, green chilies, ginger, salt needed and sauté till onions turn transparent.
- Keep the flame low, add the grated plantain and cook for 2 minutes. Check for salt.
- Now add the grated coconut, mix well and switch off the flame.
- Add lemon juice and mix well.
- Garnish with coriander leaves and serve.
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