Ripe Plantain(Nendra Pazham) -3 (peeled and cubed)..The pazham should be 3/4 riped..It won`t be good if it is ripe too much..
Chilly Powder-1/2 tsp
Turmeric powder-1/4 tsp
Cumin seeds-1/4 tsp
Garlic-1/2 pod
Black Pepper-5
Curry Leaves-1String
Salt-to taste
Grated Coconut-1/2 of 1
Curd- 1cup
Seasoning
Dry red chilly(vattal mulaku)-3
Mustard seeds(kaduku)-1/2 tsp
Fenugreek seeds(uluva)-1/4tsp
Curry leaves-1string
Method
Cut the plantain into half portion(lengthwise) and then cut to cubes..
To the plantain pieces add chilly powder,turmeric powder,salt , curry leaves and one cup of water and cook till the plantain pieces get soft and the water get dried.
Take a blender, grind grated coconut ,cumin seeds,pepper and garlic into a fine smooth paste …Add this paste to the cooked plantain pieces.Slowly mix the paste with the pieces, while mixing gently crush the pieces..In a low flame allow curry to boil..When it start boiling then add mooru (just crush one cup of curd in a blender) ..Continue to boil in a low flame ,stir continuously till the mixture gets thick gravy..
Then heat 2tsp of coconut oil and add dry red chilly (cut in to pieces),then fenugreek seeds followed by mustard seeds and curry leaves…Add this to the gravy and close the pan with a lid so that the aroma spread into the curry…
Transfer the curry into a serving dish and decorate with curry leaves and red chilly…Enjoy..........