Plantain Pudi Palya
Freshly ground spice and dal powder lends a tantalizing touch to this simple vegetable dish.
- Curry plantain 800gm
- Oil 1teaspoon
- Red chillies 3-4 or to taste
- Bengal gram (chana) dal 2teaspoon
- Black gram (urad) dal 2teaspoon
- Corriander seeds 2teaspoon
- Cumin seeds 1teaspoon
- Black pepper corns ½ teaspoon
- Oil for seasoning 2tablespoon
- Mustard seeds 1teaspoon
- Curry leaves 1tablespoon
- Asafetida powder ½ teaspoon
- Salt to taste
Cut the plantain into 5cm thick slices and steam till cooked, about 12-15 minutes. (I use Panasonic automatic cooker with steaming basket).
Heat 1teaspoon of oil in a small kadai or fry pan. Roast chillies and transfer to a plate. Add all the ingredients from Bangal gram dal to Pepper corns to the kadai and roast till the dals are browned. Cool all the roasted ingredients and grind into a powder, consistency of fine semolina. (I use Panasonic super mixer-grinder)
When the steamed plantain pieces are cool enough to handle, peel them and crumble lightly.
Heat the oil for seasoning. Add mustard seeds. When they splutter add curry leaves and asafetida. Stir for 2-3 seconds. Add the crumbled plantain and salt. Cook stirring for 1 minute. Add the ground powder. Mix well and switch off the heat. Cover and leave aside for 5 minutes. Serve hot with steamed rice and rasam.