Indian
Indian - Regional Mains
Pazhampori
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 ripe Nendran plantains, cut into chunks
- • 1 cup grated coconut
- • 1/2 tsp turmeric powder
- • 1 cup sour curd, whisked
- • 1 tsp cumin seeds
- • 1 tsp mustard seeds
- • 3 dried red chilies
- • 1 sprig curry leaves
- • 2 tbsp coconut oil
Preparation Steps
1
Phase 1
Cook the plantain chunks with turmeric, salt, and 1 cup water until soft.
2
Phase 2
Blend the coconut with the cumin seeds and a little water into a smooth paste.
3
Phase 3
Stir the coconut paste into the plantains and boil 3 minutes; reduce the heat, add the whisked curd, and warm through without boiling.
4
Phase 4
Heat the coconut oil, pop the mustard seeds, then fry the dried red chilies and curry leaves; pour over the curry.
5
Phase 5
Serve warm with steamed Kerala matta rice.