This is a favorite curry in my husband's family.
My mother-in-law makes it quite nicer.
She used to remember that whenever she takes this dish to work, her
colleagues used to assume it was coconut rice.
If you have the right Plantain, that's how the curry looks.
Plantain - Medium size 2
Coconut shreds or powder - For garnishing
Green Chili, Urud Dhal, Chenna Dhal, Mustard Seeds, curry leaves - For garnishing
Oil - 1 or 2 spoons
Cut the extra stem in Plantain, do not peel the skin. In a deep container, fill water put the Plantains; they should completely
immerse in the water. Bring to boil. Once the skin facing down in the container turns dark, turn Plantains to the other
side, switch off once the other side also turns dark.
Take out & let them cool.
Cut green chilies in to desired size, have the ingredients for garnishing ready.
Once Plantains are cooled, you can take off the skins easily like in Banana. Shred them using a shredder.
Once you shred them you need to immediately start the cooking part. If you keep them for long, they tend to become
darker & the tastes too get spoiled.
Heat oil in a pan, put mustard seeds, Urud dhal, Chenna dhal, chilis & curry leaves. Once the dhals
turn to golden color, put the shredded Plantain.
Fry for 2-3 minutes, add coconut shreds & salt according to your taste.
Fry for couple of more minutes & turn off. Serve it with Hot Rasam/Sambar and Rice.
My Mother-in-law does not fry the Plantain shreds, once the seasoning is done, she switches off & puts the
Plantain Shreds. However, that will be nice only with farm fresh Plantain, available in Tamil Nadu.