Raw plantain / Vazhaikkai - 2
Chopped onion -1/4cup
Green chilly - 4 (adjust to taste)
Few curry leaves
Desiccated coconut - 2tablespoons
Mustard seeds -1/2teaspoon
Ural dal -1 teaspoon
Channa dal -1 teaspoon
Hing/Asafoetida - a generous pinch
Coconut oil -1 teaspoon
Oil - 1tablespoon
Boil the raw plantain/vazhaikkai in pressure cooker. Once it cools down, peel the skin and grate it.
Heat cooking oil + coconut oil in a pan. Add the mustard seeds and let them crackle.
Add the channa dal & urad dal, fry until they turn golden in color. Then add hing powder, let it sizzle then add the chopped onion, green chillies and curry leaves.
Add enough salt and saute for few minutes.
Add the grated plantain and mix it with the onion.
Once the plantain mixes up with the onion, add the grated coconut, give it a quick stir and put off the flame.
Serve as an accompaniment as rice varieties.
You can use only coconut oil for tempering. :)