Thursday, 16 June 2016



The word Chettinadu itself is aromatic!! Chettinadu cuisine is distinct by the use of freshly ground spices. So does this curry. Though I like plantains we don’t buy it often . Whenever I buy this, I end up making a thoran or a stir fry. Of late I started experimenting with different vegetables. One day I happened to see this recipe in a cookery community on Facebook. Soon I tried it. This is such a flavorful curry, this along with some curd we can have a plateful of rice !!It goes well with almost anything from Rice to Dosa,Puttu or any flat breads.
Do try this flavorful curry..


1.    Vazhakkai(Raw Plantain)- 1big,peeled off and diced into small cubes.(immerse the cut plantain in water)
2.    Onion- 2 medium sized, chopped
3.    Garlic- 1 tbsp,chopped.
4.    Turmeric powder-1/2 tsp
5.    Mustard seeds-1/4 tsp
6.    Cumin seeds-1/2 tsp
7.    Asafoetida-  tad a bit
8.    Grated coconut-1/2 cup
9.    Salt
10   Oil- 2tbsp
11.  Water -1 cup
12.  Urad dal-2 tsp
13.  Whole coriander seeds- 2tbsp
14.  Dry red chilly- 10 nos
15   Fennel seeds- 1tsp

Method of preparation

1.    Grind grated coconut into fine paste by adding some water.
2.    Dry roast ingredients 12 to 15. If needed add some oil while roasting. Grind this also by adding little water. (coconut and this should not be mixed, both need to be grinded separately)
3.    Heat oil in pan. Add mustard seeds. When it splutters, add cumin and asafoetida. When the aroma comes add onion and garlic. Sauté until onion turns soft.
4.    Add in diced plantains, turmeric powder and salt. Mix well. Close than pan and let it cook for 4 or 5 minute.
5.    After the mentioned time add water and ground spice mix (not the coconut). Cook again until the plantain is fully cooked through.
6.    Lastly add coconut paste. Give a mix. Check for saltiness. Let the curry boils and thickens a bit. Once the curry has reached the semi thick consistency, switch off the flame.

1 comment: