Plantain Poriyal

Method

1. 1

   Prepare raw plantain: Peel 2 raw green plantains — oil your hands to prevent staining. Cut into small 1-cm cubes and immediately soak in cold water.

2. 2

   Parboil: Drain the soaked plantain. Pressure cook or boil with a pinch of turmeric and salt until just tender — about 5-6 minutes. Drain.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add plantain: Add parboiled plantain cubes. Toss to coat in the seasoned oil.

6. 6

   Fry: Cook on high heat 4-5 minutes until the plantain edges become slightly golden and crisp.

7. 7

   Add spices: Add half tsp red chilli powder and half tsp coriander powder. Toss and cook 2 minutes.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt.

10. 10

    Serve: Plantain poriyal has a satisfying starchy quality. Serve with steamed rice, sambar and rasam.