If there is one variety of banana that I absolutely love, it is the Ethapazham or Nendrapazham, or plantain. It is great as a fruit, in curries and in desserts. This particular curry, Ethapazham Pachadi, is easy to make and is a fine balance of sweet and spicy.
Ethapazham or plantain 2, peeled and chopped
Red chilli powder 1 tsp
Salt to taste
Turmeric powder 1/2 tsp
Grated coconut 3 tbsps
Green chillies 2
Cumin seeds 1 tsp
Mustard seeds 1 tsp
Red chilli whole 1
Coconut oil 1 tbsp
Yoghurt 2 tbsps
Boil the chopped plantains with red chilli powder, turmeric and salt in 1 cup of water.
Grind the grated coconut, green chillies and cumin seeds.
Mash the cooked banana.
Add the ground coconut mix.
Add the curry leaves and bring to a boil. If it is too thick, add some water.
Take it off the heat and add the whipped yoghurt.
Heat the coconut oil in a pan and add the mustard seeds and whole red chilli.
Garnish the curry and serve hot with rice.