from BEARDO's kitchen Plantain Kootu

Today we are going to look at how to prepare Plantain Kootu (dry fry) or Tamizh, வாழைக்காய் கூட்டு. Thank you to Bavani for bringing the plantain all the way from Kuantan, and also thank you to Nesa for sharing it with us. If you are wondering what is the difference between plantain and banana, well plantain has thicker skin, less sweet and much more starchy. Plantains are good to make savoury dishes. The most common dishes out plantain will be fried plantain chips or Plantain bajji (battered & deep fried)

But today we are not going to do any of them, instead I am going to share with you Plantain Kootu (dry

fry). As usual lets follow the picture trail for the recipe.

From the the top, plantain, asafoetida, moong dhall, dried chilly, tamarind paste, mustard seed, chopped plantain and coriander seeds. You can also use chana dhall (கடலை பருப்பு) instead of moong dhall (பாசிப் பருப்பு). By the way, I forgot to display a very important garnish ..... curry leaves, so you will need them too.

For garnishing and taste you will need jaggery and desiccated coconut. It will be good if you use fresh coconut lightly dry roasted. Otherwise you can also use the commercially packed desiccated coconut, like the above.

Lightly shave the skin of the plantain and chop them into cubes. As you chop soak in water misxed with salt and tumeric, like below. This is to make sure the plantain do not oxidize and turn dark, plus tumeric and salt will be a good source for marination.

Leave the above soaking for about 20 - 30 minutes, then strain the water out and transfer it into another pot. Add water, 2 to 3 table spoon of moong dhall, tamarind paste and 2 teaspoon of asafoetida, and boil the concotion till the plantain and moong dhall becomes tender. The reason I added asafoetida is to reduce the "angin (gas) effect that can cause flatulence to some. Water should be just as much to tenderise the plantain, otherwise too much water will make the plantain soggy. You can also use pressure cooker to do this job, it would be done in a jiffy. Once done it should look like below.

Meanwhile dry roast the dried chilles, coriander seeds, 2 - 3 tablespoon of moong dhall, a pinch of cumin and fennel seeds. Transfer it to a blender, add desiccated coconut and dry blend the entire ingredients. 

Don't blend it fine, leave it a little coarse. 

Ok we are raedy to cook. For this preparation, I am using gingerly oil. Not only it gives a rich taste but the aroma is fantastic too. Once the oil is heated, add mustard seed and allow it to crackle.

Then add the blended ingredients and stir well

Then transfer the tendered plantain and stir will. Make sure the tempered ingredient blends well with the plantain. You can add jaggery at this point, and also add salt to taste. Jaggery, salt and tamarind will give a tangy taste to our prep.

Sprinkle curry leaves and stir well so that the aroma seeps well into the plantain.

Almost done, take a table spoon full of ghee place it in the centre and allow it to simmer gradually into the plantain dish. By the time you serve it the plantain would have absorbed the ghee. 

Viola ....... your plantain kootu is ready to be served. It will go best with rice and chapati too. 

So everyone, do try it out and let me know. It is one of the simplest dish to prepare but has great taste. 

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