Traditional South Indian temple-style green plantain stir-fry with popped mustard seeds, urad dal, and fresh grated coconut.
Lunch · 10 min prep · 15 min cook · serves 4 Newly added
Ingredients
- 2 plantain (raw green) , peeled, diced into 1/2-inch cubes, parboiled with turmeric until just tender
- 1 tbsp coconut oil , virgin cold-pressed
- 1 tsp mustard seeds
- 1 tsp urad dal , split dehusked black gram
- 1 dry red chili , halved
- 1 green chili , finely chopped
- 1/4 tsp hing (asafoetida)
- 1 sprig curry leaves
- 1/3 cup coconut (fresh grated)
- 1 tsp salt
Preparation
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Heat the virgin coconut oil in a skillet over medium flame.
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Add the mustard seeds and let them splutter.
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Add the urad dal, dry red chili, green chili, and curry leaves; sauté until the dal turns golden-brown.
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Add the hing and immediately add the drained, parboiled plantain cubes.
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Add the salt and toss over medium heat for 4 minutes until the plantain edges turn lightly golden.
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Add the freshly grated coconut and stir continuously over low heat for 1 minute to warm through without browning.
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Remove from the flame and serve warm as an accompaniment to rasam or sambar.
In the tradition
Vazhaikkai (green plantain) is an ancient staple in Tamil Nadu temple kitchens (madapalli). Cooked in cold-pressed coconut oil and seasoned with crunchy roasted urad dal and fresh coconut flakes, it offers grounding earthiness while honoring traditional South Indian temple dietary codes.
Sources & further reading
- Sri Vaishnava Madapalli Canon (Daily Thaligai Dry Curry Tradition)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.