Go Back
PRINT
Vazhakkai Mor Kozhambu
Prep Time
15 mins
 

Raw Plantains in Yogurt and coconut based gravy

Course: Side Dish
Cuisine: iyengar, south indian
Keyword: mor kozhambu, valakkai, vazhakkai
Servings: 2
Author: Radhika @ justhomemade
Ingredients
  • 2 green plantains peeled and diced
  • 1 cup thick buttermilk or yogurt thinned with water
  • juice of a lime sized tamarind soaked in water
  • salt
To grind:
  • 2/3 cup grated coconut
  • 1-1/2 tsp jeera
  • 1-1/2 green chillies
  • 10-12 black pepper corns
  • 1/4 tsp turmeric
For tempering:
  • 2 tsp peanut oil
  • 1 tsp mustard seeds
  • 1 tsp jeera optional
  • pinch of hing
  • 1 tsp urad dal
  • 2 red chillies
  • 8-10 curry leaves
Instructions
  1. Cook diced plantains with just enough water brought to a boil and simmer for 10-12 mins or until the plantains are tender enough to let a spoon cut through. Add the tamarind juice to this and simmer.
  2. Meanwhile, grind the 'to grind' ingredients with just enough water to a smooth paste.
  3. Add the coconut paste to the simmering plantains along with salt and bring to a boil over medium-high heat, stirring in between to not let the gravy stick to the bottom of the pot and burn. Add more water if required.
  4. For the tempering, place oil in a medium-sized pan / kadai over high heat. when the oil is hot enough, add mustard seeds. When they splutter, reduce heat to medium-high and add cumin seeds, hing, urad dal, curry leaves and red chillies and sauté until the urad dal turns golden brown. Do not let the chillies burn. Add the sizzling tempering to the plantain gravy and give it a good stir.
  5. Blend in the yogurt only after the plantain gravy has cooled to room temperature, just before serving. If yogurt is too thick, thin it with some water, also more sour the better.
Notes

To avoid 'brownish fingers' after chopping the plantains, smear the peeler and your fingers and palm with either salt or some oil before chopping.

Pressure cooking the plantains with just enough water instead of pot-boil-cooking will also work fine. Too much water might result in mushy plantains.