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Ethakka peera | Green Plantain with Shredded Coconut Kerala Style

Green Plantains cooked in grated coconut, shallots and with the touch of fresh coconut oil and curry leaves.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Keyword: ethakka peera, Green Plantain recipes, plantain recipes
Servings: 6 people
Author: Winnie Ann Koshy

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

  1. 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.
  2. 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.