This is another of the versatile South Indian side dish, usually had along with sambar-rice or curd-rice. It goes very well with chapatti / roti too. Very simple and an extremely easy preparation, this dish can be prepared in no time. Poriyals are a common every day meal in any Tamilian household. Beans, carrots, okra, cabbage and beetroot too can be made the same way.
- 3 green plantains
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 dry red chilly, broken
- 1 tsp. urad dal (split black gram)
- 1 sprig curry leaves
- salt to taste
- 2 tbsp. fresh coconut, grated
Pressure cook the plantain in enough water for 1 whistle. When cool, chop into small cubes and keep aside.
Heat oil in a pan and temper with mustard seeds and dry chilly. After it stops spluttering, add the asafoetida, curry leaves and urad dal.
Saute till the dal changes colour. Now add the boiled plantain and salt and saute for a minute on medium flame.
Add the coconut and switch off the flame. Mix well and serve as a side dish with rice or with chapattis.