Plantains are a mainstay in Indian cuisine. They are easy to grow and filled with nutrition. Compared to bananas, plantains are larger and have a higher starchy content. They usually have to be cooked to be eaten.
Here is a lovely chutney recipe with this fruit. It is a mild chutney with a lovely subtle flavour. The spices complement the creaminess of the plantains, and this chutney is perfect for adding that additional pop of flavour to dosas or other recipes.
This is another cookbook from Chandra Padmanabhan that I adore. The recipes vary across India's southern states, and each turns out very well. The recipes, like this one, are authentic and wonderfully flavoured. This cookbook is for those who want to go beyond the ordinary and enjoy very localized cuisines from the South.
For more recipes from this cookbook, click here.
Ingredients:
2 tablespoons oil
2 large raw plantains, peeled and cubed
2 green chllies, sliced
1 tablespoon tamarind extract
Salt, to taste
1/4 cup water
1/2-1 cup yoghurt
1 teaspoon cilantro, minced
For the temper:
2 tablespoons ghee or oil
1/2 teaspoon mustard seeds
1/2 teaspoon black gram dal (urad dal
1 dried red chilli
2 teaspoons red onions, finely diced
10 curry leaves
Heat the oil in a small pot and add the plantains and green chillies. Fry on medium heat tossing the ingredients often until the plantains are browned and caramelized.
Add the tamarind, salt and water and cook for 5 minutes util the plaintains are very soft. Remove and cool completely.
Add the fried ingredients and yoghurt to a small blender nd puree until very smooth and thick. make sure not to make the chutney runny. Also if the chutney is thick it tends to be slimy, so get the consistency correct. Ladle into a small bowl.
Heat the ghee and add the mustard seeds. fry for 10 seconds until they pop and add the rst of the ingredients in the sequence aboveand fry for 1 minute. Pour over the chutney.
Serve at rom temperature.
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