- Green Plantain (Vazhaikkai) – 1
- Green Gram – 1/2 cup
- Red Chillies – 4 to 5
- Coconut Gratings – 1/2 cup
- Tamarind – Gooseberry size
- Urad Dal – 2 teaspoons
- Jeeragam (Cumin) – 1 teaspoon
- Turmeric powder – a pinch
- Salt – 1 teaspoon or as per taste
- Oil – 1 teaspoon
- Mustard – ½ teaspoon
- Asafotida Powder – a pinch
- Garlic flakes – 4 (optional)
- Curry leaves – few
- 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. When it is cooled, open the lid and drain the excess water and keep the cooked gram aside.
- 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.
- Put a teaspoon of oil in a small kadai and fry red chillies, urad dal and (Jeeragam) cumin seeds. Remove and put it in a mixie. Add coconut gratings and tamarind and grind it to a fine paste adding little water.
- In a kadai put the oil and when it is hot add mustard. When it pops up add asafetida powder and curry leaves. If you are using garlic flakes, then just crush it with skin and add and fry for few seconds. 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.