Peppery Plantain Recipe, How To Make Peppery Plantain Recipe

Peppery Plantain is a fantastic and healthy side dish made combining raw green plantain and tur dal. Peppery Plantain is a fantastic and healthy side dish made combining raw green plantain and tur dal cooked together along with little tamarind juice together and sizzling mix of roasted and ground ingredients that include whole red chillies, pepper corns, rice, chana dal and fenugreek seeds that gives an awesome savor to the dish.

 Finally this dish is tempered with some warmth and earthy flavors from mustard seeds, curry leaves and hing that enhances the aroma and taste. The addition of lentil and vegetable makes a pleasant combo, very appetizing and delectable. The mix of spices is unique and gives an exceptional essence to the dish. Plantains are staple food in the tropical regions of the world and taste same as potatoes as they have similar neutral flavor and texture. The unripe plantain can be used for steaming, boiling or frying. They are often used for preparing a variety of curries, stews, banana fritters etc.

 Recipe:  Peppery Plantain

 Ingredients:

1. Plantain                        -       2-3 nos
2. Tur dal, boiled             -       1 cup
3. Water                             -       2-3 cups
4. Salt                                 -       to taste
5. Whole red chillies      -       6-8 nos
6. Pepper corns                -       1 tsp
7. Rice                                 -       1 tbsp
8. Chana dal                      -       1 tsp
9. Fenugreek seeds          -       ¼ tsp
10. Tamarind juice            -       ½ cup
11. Oil                                  -       1 tbsp
12. Mustard seeds             -       ½ tsp
13. Urad dal                        -       1 tsp
14. Turmeric powder        -       pinch
15. Hing                              -       pinch
16. Curry leaves                 -       2 sprigs

 Directions:

1. Boil some water in a vessel, add little salt, raw plantain pieces and cook until the plantain pieces are just soft.
2. In another pan, dry roast few whole red chillies, pepper corns, rice, chana dal, and fenugreek seeds. Dry roast until you get a nice aroma. Cool and grind to make powder.
3. Add in the boiled tur dal (they should not be too grainy or mashy) and mix well.
4. Add the spices mix powder, tamarind juice and cook until a boil comes.
5. For the tempering, take a kadai, heat little oil and when it gets hot, add few red chillies, mustard seeds, urad dal, turmeric powder, hing and curry leaves.
6. Pour this tempering in the banana and dal mix curry, mix and switch of the flame.
7. Serve with hot rice or eat with any Indian flat bread.

 Banana is widely grown in the southern states of India especially Kerala and Tamilnadu. Every part of this tree, right from its fruit, shoot, flowers, and leaves are used in one way or the other. Apart from just the ripe and raw plantains, the plantain flowers are used in making a type of poriyal (dry curry) in Tamil Nadu or Thoran in Kerala which is a delicacy to relish. The cylindrical shaped soft shoot of the plantain tree commonly called as plantain shoot is used in preparing delicious and mouth-watering salads. It is also used in making dry or wet curry adding coconut or yogurt along with spices.

 Green raw plantains are used for preparing a variety of sweet and salted chips. Plantain chips are a huge industry in the state of Kerala. Chips or Fritters, are the most popular snack item made out of the plantains. The banana chips are fried in coconut oil and sprinkled with salt which is commonly known as upperi or kaya varuthathu. They are important accompaniments served during any festive feast. Unripe plantains are firm and starchy. They are low in sugar content than the ripe ones.

 They are also low in saturated fat, cholesterol and sodium. They are good sources of vitamins, minerals and potassium and rich in vitamin C. Peppery Plantain is a very simple yet delicious, healthy dish infused with an amalgamation of fantastic flavours that enhances this bland starchy vegetable. This dish goes superbly good to eat with hot rice, roti, chapatti etc. The fresh pepper corns add an excellent zest and warmth to the recipe. Do try and enjoy making this dish.

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