Saturday, January 21, 2012

Kaya Vattan (Plantain Semi dry)

Plantain has been a staple vegetable due to its abundant growth in Kerala soils. Out of its many creations here is one dish which is very local to Kannur. And if you are wondering whats with the name, it gets the name from the cut of the vegetable Kaya = plantain  and vattan =  round.

Prep Time: 20 mins
Raw Plantain (Cut in rounds):  1
Garlic (crushed): 1 pod
Green Chilli (Slit): 2 
Turmeric Powder: 1/2 teaspoon
Grated Coconut: 1/4 cup
Cumin seeds: 1 1/2 teaspoon
Coconut oil: 1 tablespoon
Water: 1/4 cup
Curry Leaves: Handful
Salt to taste

Plantain can leave lots of stain so before you cut put some oil on your hand and knife  and soak the cut plantain in some turmeric and salt water. 

In a deep pan saute the crushed garlic in 1/2 tablespoon of coconut oil. Add the cut plantain, slit green chili, turmeric powder and water.  Cover and cook until its soft. Add salt. Meanwhile coarsely grind the coconut and cumin seeds. Add this to the cooked plantain and let it all simmer for other 5-10 mins. Mix well and add the remaining coconut oil and curry leaves. 


Thank you for stopping by. We really appreciate each one of your valuable comments. Don't forget to come back!!!


Blog Widget by LinkWithin