It's been a hectic day to start with and I really won't want to spend more than required time to do this post. I am really happy that I have these posts where I only need to talk and not think about how I made the dish. Most times I either note down things in draft. However trust me, I hardly understand that myself after a while. So I try my best to write as clearly as I can when I am noting down a recipe that I made. Since I can never recreate a recipe completely without any alteration, I know I might miss out the taste if I don't write it right away.
That reminds me that it's been years since I have actually stopping writing. I mean using a pen. So the occasionally writing that I do, turns out to be a tortuous exercise. The most funny things will be when my colleagues are trying to understand what I wrote. I request them to stop even trying! I once told them that I used to have a pretty handwriting. They won't believe me seriously. Then I told them that I said it was pretty but not whether it was legible or readable! I was in love with my own handwriting for a long time. Now I hardly ever want to look at it. Well for one reason I can't understand it myself, second I will feel very low, thinking why on earth I am not gifted with a beautiful writing. And of course I won't tell you about singing!
Anyway coming to the recipe, this was something I first ate in parents home. Amma cooked it for me as I love raw plantain fry. It has that twist that really appealed to me and wanted to make it the next time I cooked it myself. For a simple recipe as this I literally had to ask her so many times. Then finally one day when Amma came home, I sat right then and drafted it while she dictated. I know I can't trust myself writing and then again going in search for her.
PlantainPoriyal | Vazhakkai Varuval
Raw Banana / Plantain - 1 big
Salt to taste
For the ground paste
Green Chilies - 3
Jeera / Cumin Seeds - 1/2 tsp
For the Tempering
Mustard Seeds,. Uraddal - 1/2 tsp
Turmeric powder a pinch
Coconut, grated - 1 tbsp
Oil - 1 tsp
How to make the Plantain Poriyal
Wash and peel the outer skin from the raw banana. Cut into 1 inch pieces. In a pan, boil the plantain pieces along with salt. Boil for 5 -7 mins till the plantain is soft.
Then heat a pan with oil, add mustard seeds, uraddal and curry leaves. Once the mustard splutters, add the green chili - jeera paste. Saute well and add turmeric powder.
Once it's cooked for couple of minutes, add the grated coconut and saute well. Now add the cooked plantain and mix everything together. Simmer with lid covered for couple minutes