Ethekka Erisseri

A simple, humble, taste curry. Goes so well with some hot rice. Have it with some ghee and papaddom.... oh... need I tell more.

To make this, I took

1 large long plantain
1/4 cup toor daal
1/2 cup freshly grated coconut ground to a smooth paste with 1/2 teaspoon Jeera, 1 shallot and 2 cloves of garlic.
2-3 Green Chillies
Tumeric powder - 1/2 teaspoon
Salt

For tempering
Oil - 2 table spoons
Mustard seeds - 1/2 teaspoon
Dry red Chilli - 2-3
Curry leaves
2 table spoons grated coconut
shallots  - 2 sliced.


In a pressure cooker, I cooked the toor daal and chopped plantain with quarter cup water, turmeric powder, slit green chillies
After 2-3 whistles, I switched off the flame, later added the ground coconut, shallot, garlic, jeera mixture and let it cook for some more time, till it boiled well. Add water to adjust consistency.
Add needed amount of salt.
For tempering, add oil in a kadai, add mustard seeds, when it splutters add curry leaves, dry red chillies, sliced shallots, 1-2 table spoons of grated coconut and sauté, make sure the coconut only becomes brown and not burned.
Add the tempering over the curry. Enjoy it hot with rice, ghee, papaddom, fish fry ;)