Vazhakka peera pattichathu/Raw plantain with coconut (Serves 2)

Try this amazing peera pattichathu with plantains and I am sure every Keralite will say it beats the traditional meen (fish) peera in its taste. The combination of kudampuli/gamboge with plantains are simply awesome that it blends into a great tasting dish that goes well with rice. Try this out and see for yourself friends!!!

Raw plantain 1 big, cut to medium size batons
Turmeric powder ½ tsp + ¼ tsp
Grated coconut ½ cup
Shallots 3 nos
Kudampuli/Gamboge 1 no, soaked in warm water for 10 minutes
Red chilly powder ½ tsp
Green chilly 1 no, slit
Salt as needed
Coconut oil 2 tsp
Curry leaves

Preparation

Peel the skin off of the plantains and cut into two halves. Now take out the central core out and cut into medium size batons. In a large bowl add 2 cups of water and mix the ½ tsp turmeric powder to it. Mix well and add the plantain batons and keep aside for 10 minutes. Drain and set aside.

Crush together grated coconut and shallots in a blender. Now in a manchatty/pan, add the plantains, crushed coconut and shallots along with red chilly powder, green chilly, salt, kudampuli (break into pieces), curry leaves and coconut oil. Switch the flame on and add ¾ cup water and cook until plantains are cooked and water is completely evaporated. Keep mixing in between taking care that plantains are not getting squished. Enjoy with rice.

Cheers!!!
Suji