Plantain (Vazhakkai) Poriyal

How to Prepare

1. Peel and chop the plantains into small cubes. Soak them in water with a pinch of turmeric to prevent browning until ready to cook.
2. Heat 4 tablespoons of oil in a large pan or wok over medium heat.
3. Add 2 teaspoons of mustard seeds and wait until they start to splutter.
4. Add 2 teaspoons of urad dal and 2 teaspoons of chana dal. Fry until they turn golden brown.
5. Add 10-12 curry leaves
6. 4-5 dried red chilies, and a pinch of asafoetida. Sauté for a few seconds.
7. Add the chopped plantains to the pan. Mix well to coat them with the tempering.
8. Add salt to taste and 1 teaspoon of turmeric powder. Stir to combine.
9. Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally, until the plantains are tender.
10. Add 1 cup of grated fresh coconut and mix well. Cook for another 2-3 minutes.
11. Turn off the heat and serve hot as a side dish with rice and sambar or rasam.