Ethakka(Plantain) Ularthiyathu
Slow-roasted in coconut oil with a generous hand of spices, this banana fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 3 servings
- 2 nos Plantain (ethakka)
- 6 nos Shallots — crushed (Kunjulli)
- 1/4 tsp Turmeric powder
- Curry leaves, a few
- Salt, to taste
- 8 nos Dry red chillies — crushed
- 1 tsp Mustard seeds
- 2 tsp Oil
Preparation
Step 1
Peel the skin and cut into small pieces.
Step 2
Cook with turmeric powder, salt and water.
Step 3
Warm the oil in a pan, let the mustard seeds crackle, add dry red chillies, curry leaves. Pour into the cooked plantain.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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