Plantain Crumble

Plantain Crumble or valakkai podimaas is a tasty and healthy curry with a slight crunch to it. A vegetarian/vegan side, it’s very popular in South India.

Servings: 2-3
Cooking Time: 25 minutes

Ingredients

• 4 medium plantains
• 2-3 tbsp coconut, freshly grated
• Turmeric powder, a pinch
• Salt to taste

For Masala

• 2 tsp coriander seeds (dhania)
• 2 tsp urad dal (split black gram)
• 1 tsp chana dal (yellow lentil/bengal gram)

For Seasoning

• 4 tsp vegetable oil
• Turmeric powder, a pinch
• Asafoetida powder, a pinch
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 4-5 red chillies
• 4-6 curry leaves
• Sugar, a pinch

Preparation

1. Steam the plantains with the peel in a pressure cooker for about 5-6 minutes. Or place in the microwave and cook twice on the potato setting, until the peel comes off easily. Let cool.
2. For the masala, roast the coriander seeds and dals in 1/2 tsp oil until golden, and let cool. Grind in a coffee grinder into a coarse powder.
3. Peel the plantains, remove the veins, and crumble or chop into small pieces.
4. Heat oil in a wide skillet, add the turmeric, asafoetida, cumin and mustard seeds, and fry until the seeds start popping. Add the red chillies and fry for a few seconds until golden. Add the curry leaves and fry for a second.
5. Add the plantain pieces along with some salt, and stir-fry for a couple of minutes.
6. Sprinkle the masala powder and sugar and stir-fry for 2-3 minutes, until the pieces start to brown a bit.
7. Add the grated coconut and fry for 2 more minutes, and remove from heat.
8. Serve the plantain crumble (valakkai podimaas) with plain rice and ghee (clarified butter).

Cooking Tip

If you don’t have time to make the masala, you can use store-bought or home-made dal chutney powder (idli chutney powder).

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic