Balekai Palya | Vaazhaikai Podimas | Plantain Stir-Fry

A not-so-spicy South Indian style palya/dry curry recipe prepared with plantain with flavors of coconut and coconut oil.

📝 Ingredients

• 2 Plantain
• 2 cups Water (to pressure cook approx 2 cups)
• 2 tsps Coconut Oil
• 2 Green Chili
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Channa Dal
• 5 Curry Leaves (few)
• 1 tsp Salt
• 3 tbsps Grated Coconut
• 1/2 tsp Hing

👨‍🍳 Instructions

1. 1Cut the top edge of the plantain and then cut into two halves.
2. 2Place it in a bowl and add water. Pressure cook it for just one whistle and allow the pressure to release.
3. 3Let it cool and then peel the skin. Using a fork, mash the plantain roughly into small pieces.
4. 4Heat a pan and add the coconut oil.
5. 5When the oil is hot, add the mustard seeds, urad dal, channa dal, hing and curry leaves.
6. 6Break the green chilies into two halves and add it to the tempering. Let it fry for 30 seconds.
7. 7Now add the mashed plantain and salt. Mix well.
8. 8Let it cook for 3 to 4 minutes.
9. 9Finally, add the coconut and stir it well. Reduce the heat and allow it to cook for just a minute and that's it.
10. 10Balekai palya is ready. Serve hot with sambar or rasam rice.