Video guide for Kerala sweet plantain curry or Ethakka Pachadi

Preparation Time: 10 minutes

Cooking time: 15 minutes

Serves: 3

Ingredients

1 Ethakka (ripe plantain)

1 ½ cups of fresh yoghurt

1 green chilli (slit through the middle)

¼ cup of water

1 tsp of mustard seeds

1 sprig of curry leaves

2 tbsp of cooking oil (preferably coconut oil)

4-5 shallots (chopped)

1 tsp ginger (chopped)

2 green chillies (chopped)

Salt for taste

For coconut mixture

3 tbsp of grated coconut

¼ tsp of cumin seeds

10 gm ginger

50 ml of water

For tempering

½ tsp of mustard seeds

1 tbsp of cooking oil (preferably coconut oil)

1-2 shallots (chopped)

1 green chilli (chopped)

1 sprig of curry leaves

Method

Step: 1

Peel and slice the ripe plantain vertically. Then chop it into small cubes.

Step: 2

Add the chopped plantain, one sliced green chilli, and ¼ cup of water in an earthen pot. Bring them to a boil and then lower the flame. Continue cooking with its lid covered for about 5 minutes.

Step: 3

Meanwhile, make the coconut paste by grinding the grated coconut, cumin seeds, and ginger with 50 ml of water. Grind to a smooth paste and keep aside.

Step: 4

Check the plantain. If the plantain has become tender and soft, turn off the flame. (Make sure it is not overcooked and mushy.)

Step: 5

Take a teaspoon of mustard seeds and a few curry leaves, pound it in a mortar and pestle, and keep it aside.

Step: 6

Heat 2 tablespoons of oil in a kadai; add chopped shallots, ginger, ginger, green chillies, and a sprig of curry leaves. Sauté it over a medium flame till the shallots turn translucent.

Step: 7

Then add the coconut paste to the kadai and sauté for a minute. Also, add the pounded mustard seed mix and salt for taste.

Step: 8

Add the above mix to the cooked plantain and cook it together for two minutes on a low flame. After two minutes, turn off the flame, cover and keep it aside for a few minutes.

Step: 9

Meantime beat the yoghurt with a whisk, add to the above, and mix well.

Step: 10

Heat one tablespoon of coconut oil in a separate pan, splutter the mustard seeds, add chopped shallots, chopped green chilli, and a few curry leaves and sauté till the shallots become brown. Pour the tempered spices over the curry.

Ethakka Pachadi is ready to be served. It goes well with rice.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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