Ingredients:
Green Plantain (Vazhaikai) – 1
Green Gram – 1 cup
Green Chillies – 4 to 6
Coconut Gratings – 2 tablespoons
Jeera – 1 teaspoon
Turmeric powder – a pinch
Salt – 1 teaspoon or as per taste
Oil – 1 teaspoon
Mustard – ½ teaspoon
Asafotida Powder – a pinch
Curry leaves – few
Method:
Soak green gram for six to eight hours (or overnight). Wash well and add just enough water to cover it and a pinch of salt. Pressure cook it for one to two whistles.
Remove the skin from plantain and cut it into small squares. Cook along with a pinch of salt and turmeric powder till it is soft. Drain the excess water and keep aside.
Grind coconut gratings, green chillies and jeera to a paste.
In a kadai put the oil and when it is hot add mustard. When it pops up add asafetida powder and curry leaves. Then add cooked plantain pieces, green gram and the coconut paste. Mix well and if needed add a handful water. Add Salt and mix once again and allow to boil for a minute.
Serve with hot rice and appalam. Can also be served as side dish for rotis.
 | No one cooks alone. A cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present. When baking, follow directions. While cooking, go by your own taste. |
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