Ethakka peera is an easy delicious Kerala (South India) side dish. Pacha Ethakka or Green Plantain mixed with grated coconut, green chilies, ginger and other spices, with the fresh aroma of coconut oil and curry leaves.
What I appreciate about this dish is its simplicity. A perfect dish for busy weekdays, which has all the flavors of Kerala and goes well with rice, especially Kerala Matta Rice, and tempered buttermilk.
Plantains can be prepared in various ways depending on their stage of ripeness. Green ones have to be treated more like a vegetable than a fruit. It contains more starch than a regular banana and are always best when served cooked. Also it contains a sticky sap, which can stain your finger and clothing and can be hard to rinse off. So always exercise caution while handling it.
How to clean and prep Green Plantain?
To peel a green plantain, first apply oil, preferably coconut oil, to the palms and fingernails. Oil not only prevents the sap from sticking to the fingernails, but also it helps to ease the skin from allergic reactions to the sap.
Cut the ends of the green plantain. For this dish, there is no need to peel off the skin completely. Scrape off the “seams” or thick sides and some parts of the green skin from the plantain using a paring knife. Once it is done, make lengthwise slits – about 4 to 5 slits – in the plantain and cut into 1/4 inch thin strips. Drop the strips into water immediately to prevent oxidation. Take these out from water only when you are ready to use them. Rinse the strips 2 to 3 times until the water is clear from any sticky sap.
Watch How to Make Video of Ethakka Peera:
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Ethakka peera | Green Plantain with Shredded Coconut Kerala Style
Equipment
- 1 Saute pan
- 1 Medium Mixing bowl
Ingredients
- 2 Pacha ethakka/Green Plantain medium sized or 1 large
- 3 Green chilies chopped
- 1 ½ tsp Ginger minced
- 8-10 Red shallots thinly sliced
- 2 sprigs Curry leaves
- Salt to taste
- ¼ tsp Fenugreek powder
- 1 ½ cup Grated/Shredded coconut
- ½ cup Water or more if required
- 1 + ½ tsp Coconut oil
Instructions
- Take half a teaspoon of coconut oil and apply that to hands. Rub gently on to the palms and fingertips before handling the green plantain. (Refer Note: 1)
- Take one medium or large sized green plantain. Cut the two ends. Scrape off the “seams” or thick sides and some parts of the green skin from the plantain using a knife. No need to remove the skin as a whole. (Refer the recipe video)
- Make 3 – 4 cuts lengthwise on the plantain and cut them into 1/4 inch thin strips. Drop the cut pieces into a bowl of water to prevent oxidation or discoloration. (Refer Note 2). Rinse 2 to 3 times and discard the water.
- Put the cleaned plantain strips in a cooking pot and add all the ingredients (from 2 to 8) except for coconut oil. Mix it all together. Add 1/2 cup water (add more if required) and cook this on medium heat until the plantains are soft. Make sure the plantains are not too soft or mushy. If there is still water, cook on medium high with no lid on, until you get a dry consistency dish.
- Once it is cooked, turn off the heat and add 1 tsp of coconut oil and sprinkle some curry leaves on top.
- Cover this with the lid for 5 minutes. Then give it a good stir and serve with rice.
Video
Notes
- Green plantain is starchy and has a sticky sap that can stain the hands and clothes. Oil, preferably coconut oil, not only prevents the sap from sticking to the fingernails, but also helps to ease the skin from any allergic reactions to the sap.
- Cut plantains will quickly oxidize. So always drop the cut pieces into water. Take these out from water only when you are ready to use them. Rinse the cut pieces a couple of times in running water to remove the sap.
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