Green Plantain Fry Recipe – Kerala Style with Coconut & Spices

Last Updated on 4 months by Neha Deshmukh

Green Plantain Fry Recipe – Kerala Style with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style green plantain fry. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s simple, flavorful, and a fantastic side dish with rice and sambar. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t just any plantain fry. It’s a little slice of Kerala cuisine, packed with aromatic spices and the subtle sweetness of coconut. The combination of flavors is just chef’s kiss! It’s also surprisingly easy to make, even if you’re not super confident in the kitchen. Plus, it’s a great way to use up those slightly underripe plantains.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 raw green plantains
• 1 large onion
• 1 tsp ginger-garlic paste
• 1 big pinch turmeric powder (about 1/4 tsp)
• 1 tsp chilli powder (adjust to your spice preference!)
• 1/2 tsp coriander powder
• 1/4 tsp roasted cumin powder
• 1 pinch methi powder (fenugreek powder)
• 1 pinch cinnamon powder
• 2 tbsps fresh grated coconut
• 1 1/2 tbsps oil
• Salt to taste
• Fresh coriander leaves, for garnish
• 1/2 tsp cumin seeds
• 2-3 green chilies
• 8-10 curry leaves

Ingredient Notes

Let’s talk ingredients for a sec!

• Raw Green Plantains: This is key! You want plantains that are firm and green, not yellowing at all. They should be hard to the touch. These are different than the sweet plantains used for desserts.
• Kerala Spices: Methi powder (fenugreek powder) is a bit of a star in Kerala cooking. It adds a unique, slightly bitter flavor that’s so good. You can find it at most Indian grocery stores, or online.
• Fresh Grated Coconut: Seriously, use fresh if you can! It makes a huge difference. But if you’re short on time, unsweetened desiccated coconut will work in a pinch. About 2 tablespoons will do.
• Spice Level: Feel free to adjust the chilli powder to your liking. I usually use 1 tsp for a mild-medium heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and slice the plantains. I like to cut them about 1/2 inch thick, but you can adjust based on your preference.
2. In a bowl, mix the chilli powder, methi powder, turmeric powder, coriander powder, cumin powder, salt, ginger-garlic paste, and grated coconut with the sliced plantains. Add 4-5 tablespoons of water and give it a good mix. Let this marinate for about 10 minutes – it helps the flavors really soak in.
3. Now, heat the oil in a pan over medium heat. Once it’s hot, add the cumin seeds. Wait for them to splutter – that’s when you know they’re ready!
4. Toss in the curry leaves and green chilies and sauté for 5-6 seconds until fragrant.
5. Add the chopped onions and sauté until they turn translucent, about 4-5 minutes.
6. Add the marinated plantain pieces and stir-fry uncovered for 4-5 minutes on medium-high heat.
7. Cover the pan and cook on low-medium flame for 18-20 minutes, or until the plantains soften.
8. Remove the lid and roast on high heat for 2-3 minutes, stirring occasionally, until they get a little browned and crispy.
9. Finally, mix in the cinnamon powder.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan! Cook the plantains in batches if necessary to ensure they get nicely browned.
• Keep stirring while roasting to prevent burning.
• A little squeeze of lime juice at the end adds a lovely brightness.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper or use a hotter variety of chilli powder. For a milder version, reduce the chilli powder to 1/2 tsp or omit it altogether.
• Regional Variations within Kerala: Some families add a tiny bit of mustard seeds along with the cumin seeds for extra flavour. My aunt always adds a pinch of black pepper too!

Serving Suggestions

This plantain fry is amazing with a simple bowl of rice and sambar. It also pairs well with dal, yogurt, or even a fish curry. It’s a versatile side dish that can elevate any meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving. They won’t be as crispy as when freshly made, but still delicious!

FAQs

1. What is the best way to select raw green plantains for this recipe?

Look for plantains that are firm, completely green, and free from blemishes. They should be hard to the touch, like a potato.

2. Can I use store-bought coconut instead of freshly grated coconut?

Yes, you can! Use unsweetened desiccated coconut. About 2 tablespoons should be equivalent to 2 tablespoons of fresh grated coconut.

3. How can I adjust the spice level of this plantain fry?

Adjust the amount of chilli powder. Start with 1/2 tsp for mild, 1 tsp for medium, and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

4. What is methi powder and where can I find it?

Methi powder (fenugreek powder) is a common spice in Indian cooking. It has a slightly bitter, unique flavour. You can find it at most Indian grocery stores or online.

5. Can this be made ahead of time? If so, how?

You can marinate the plantains ahead of time (up to a day) and store them in the refrigerator. However, it’s best to cook them just before serving for the best texture and flavour.