Thursday, November 10, 2011

Vazhakka peera pattichathu/Raw plantain with coconut (Serves 2)

Vazhakka peera pattichathu

Try this amazing peera pattichathu with plantains and I am sure every Keralite will say it beats the traditional meen (fish) peera in its taste. The combination of kudampuli/gamboge with plantains are simply awesome that it blends into a great tasting dish that goes well with rice. Try this out and see for yourself friends!!!

Raw plantain 1 big, cut to medium size batons
Turmeric powder ½ tsp + ¼ tsp
Grated coconut ½ cup
Shallots 3 nos
Kudampuli/Gamboge 1 no, soaked in warm water for 10 minutes
Red chilly powder ½ tsp
Green chilly 1 no, slit
Salt as needed
Coconut oil 2 tsp
Curry leaves


Peel the skin off of the plantains and cut into two halves. Now take out the central core out and cut into medium size batons. In a large bowl add 2 cups of water and mix the ½ tsp turmeric powder to it. Mix well and add the plantain batons and keep aside for 10 minutes. Drain and set aside.

Crush together grated coconut and shallots in a blender. Now in a manchatty/pan, add the plantains, crushed coconut and shallots along with red chilly powder, green chilly, salt, kudampuli (break into pieces), curry leaves and coconut oil. Switch the flame on and add ¾ cup water and cook until plantains are cooked and water is completely evaporated. Keep mixing in between taking care that plantains are not getting squished. Enjoy with rice.

Vazhakka peera pattichathu



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