This is an authentic Kerala recipe. Raw plantain peel has very crunchy texture and tastes good cooked with Channa Dal. Raw plantains are used in many dishes peeled but the plantain peel is never thrown away it is made into delicious curry like this. Whenever I make Kalan for which I peel the plantains I save the peel to make this dish.
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| Raw Plantain Peel Curry (Kayya Tholi Kadala Parripu Thoran) |
Ingredients
Peel of three plantains finely chopped
Channa Dal - 1/4 cup soaked in water
Fresh grated coconut - 1/4 - 1/2 cup
Red onion half finely chopped
Garlic - 6 cloves finely chopped
Curry leaves - 2 sprigs
Red crushed pepper flakes - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Oil - 3 tablespoons
Salt to taste
Steps
1. Soak the Channa Dal is plenty of water for about 3 - 4 hours. Cook Channa Dal in 1/4 cup water on low flame it is almost cooked.
2. Cut the Plantain peel into thin strips and then finely chop and keep it immersed in water.
3. Add the finely chopped plantain peel to the almost cooked Channa Dal with 1/4 cup water, salt and 1/4 teaspoon turmeric powder. Stir and cover with lid and cook till the plantain peel is cooked well. Turn off heat and keep aside.
4. In another pan heat the oil. When the oil gets hot add the finely chopped red onions and garlic to this and saute till the onions are light brown. Add the red pepper flakes and 1/4 teaspoon turmeric powder to this and saute few minutes and add the curry leaves to this.
5. When the curry leaves are fried add fresh grated coconut and fry few minutes and then add the cooked Channa Dal and plantain peel to this and saute well till all the liquid has evaporated.
Serve hot withe plain rice or any Indian bread
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