Ripe Plantain (Ethakka ) Pachadi
Ingredients
2 - Very ripe plantain, chop very finely
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
Salt to taste
Grind to a smooth paste
2 - Very ripe plantain, chop very finely
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
Salt to taste
Grind to a smooth paste
1/2 cup - Grated coconut1/2 tsp - Mustard seeds
1 to 2 - Green chili
1/2 cup - Medium sour curds/ yogurt
Seasoning
1 tsp - Mustard seeds
2 sprigs - Curry leaves
2 - Whole dry red chili
Method
1 ) Cook plantain in little water with red chili and turmeric powder along with salt to taste. cook till plantain is a bit mashed.
2 ) Add ground ingredients to cooked plantain, add little water just enough for a thick gravy and bring to a boil. Lower heat and cook for 2 minutes. Adjust salt to taste. Add beaten curds, mix in and when about to boil, take off the stove.
3 ) In a pan heat oil, add mustard seeds and pop it. Add curry leaves and dry red chili. Fry for a minute and pour over the pachadi.
1 to 2 - Green chili
1/2 cup - Medium sour curds/ yogurt
Seasoning
1 tsp - Mustard seeds
2 sprigs - Curry leaves
2 - Whole dry red chili
Method
1 ) Cook plantain in little water with red chili and turmeric powder along with salt to taste. cook till plantain is a bit mashed.
2 ) Add ground ingredients to cooked plantain, add little water just enough for a thick gravy and bring to a boil. Lower heat and cook for 2 minutes. Adjust salt to taste. Add beaten curds, mix in and when about to boil, take off the stove.
3 ) In a pan heat oil, add mustard seeds and pop it. Add curry leaves and dry red chili. Fry for a minute and pour over the pachadi.
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