Kerala Plantain Thoran (Upperi)

Ingredients

• Green plantain - 3 whole
• Coconut - 1/2 cup
• Shallots - 7 whole
• Green chilies - 3 whole
• Dry red chilies - 4 whole
• Mustard seeds - 1 tsp
• Oil - 2 tbsp
• Turmeric powder - 1/4 tsp
• Curry leaves
• Salt

Instructions

1. 1Peel the 3 green plantains and cut them into small, even pieces so they cook at the same rate.
2. 2Place the pieces in a saucepan, cover with water, add salt to taste and 1/4 tsp turmeric powder, and boil until the plantain is soft.
3. 3While the plantain is cooking, grate the coconut and pulse it once or twice to a coarse paste in a blender or grind it briefly in a mortar and pestle; set aside.
4. 4Heat 2 tbsp oil in a frying pan over medium heat, add 1 tsp mustard seeds and let them splutter.
5. 5Add the dry red chilies and a handful of curry leaves and fry for a few seconds until fragrant.
6. 6Add the 7 shallots and the 3 green chilies and sauté until the shallots are soft and lightly browned, which brings out their sweetness.
7. 7Add the boiled plantain pieces to the pan and fold them gently so they pick up the tempered spices, stirring slowly until everything is heated through.
8. 8Stir in the coarse coconut paste and mix well, adjust salt if needed, and cook for a moment so the flavors meld.
9. 9Garnish with a few extra curry leaves, remove from the heat, and serve warm.
10. 10Serve warm with steamed rice and plain yogurt, if you like (optional).