This is an age-old recipe, which we used to enjoy during our childhood. Usually, my paternal aunt used to make this curry by using the small variety of banana.
This curry is prepared using a little bit of toordal and a good amount of pepper for heat. Plantain pepper curry is tangy, spicy and little bit sweet all at the same time. This curry goes along with plain rice with a dollop of ghee or clarified butter.
Plantain/Raw banana – 7-8 (if it is small variety) 1 or 2 (if it is big variety)
Toor dal – ¾ cup
Salt – to taste
Jaggery – 1 to 2 tsp.
Red chilli powder – 1 tsp.
Turmeric powder – ½ tsp.
Tamarind – 1 small lemon size.
For masala: toor dal – ½ tsp , Fenugreek seeds-¼ tsp , coriander- 1tsp , Cumin – ½ tsp , black pepper – 2 tsp , garlic – 5 -6 cloves , coconut- 2 tsp.
Seasoning: Coconut oil – 2tsp, mustard -1 tsp, Cumin – ½ tsp, red chillies -1 to 2, curry leaves –little.
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