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Vazhakka mezhukkupuratti

Raw plantain stir-fry

Vazhakka mezhukkupuratti
Photo: Shobha Elizabeth John, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Raw plantain (pachakaya)320 g (~1½)
  • Shallots (kunjulli)40 g (~3½)
  • Garlic2 cloves
  • Kashmiri chilli powder¾ tsp
  • Black pepper (crushed)½ tsp
  • Turmeric powder¼ tsp
  • Curry leaves¾ sprig
  • Coconut oil1 tbsp
  • Salt¾ tsp

You need

  • Medium saucepan with lid
  • Non-stick frying pan (24–28 cm)
  • Mortar and pestle
  • Vegetable peeler
  • Sharp knife and chopping board
  • Sieve or colander
  • Measuring cups and spoons

Method

  1. Cut the ends off 320 g (~1½) raw plantain, peel it with the peeler, and cut it into 1 cm cubes. Drop the cubes into a bowl of water so they do not go black.
  2. Put the cubes in the saucepan with 600 ml (about 2½ cups) water, half of the ¼ tsp turmeric and half of the ¾ tsp salt. Boil on medium-high for 5 minutes, until a knife goes in with a little resistance. Drain in the sieve.
  3. Peel 40 g (~3½) shallots and 2 cloves garlic and crush them roughly in the mortar.
  4. Heat 1 tbsp coconut oil in the frying pan on medium for 1 minute. Add the shallot mix and ¾ sprig curry leaves and stir for 2–3 minutes, until golden.
  5. Add the plantain, the rest of the turmeric and salt, and ½ tsp pepper. Stir to coat.
  6. Roast on medium for 6–8 minutes, stirring every 2 minutes, until the edges are golden and crisp.
  7. Spoon out the toddler and kids' portion. Sprinkle ¾ tsp chilli powder over the rest and toss for 1 minute.

Tips

  • Raw plantain sap stains hands and boards. Rub a little oil on your hands before peeling.

Keeping and freezing

  • Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: does not freeze well; eat within the fridge time.

Good to know

  • Toddlers: take their portion out before adding chilli or pepper.