Green Plantain Recipe – Kerala Style with Coconut & Serrano Peppers

Last Updated on 2 months by Neha Deshmukh

Green Plantain Recipe – Kerala Style with Coconut & Serrano Peppers

Hey everyone! If you’re looking for a vibrant, flavorful side dish that’s a little different from the usual, you have to try this Kerala-style green plantain recipe. It’s a dish I first stumbled upon during a visit to my aunt in Kochi, and I’ve been hooked ever since. The combination of slightly tart plantains, fragrant coconut, and a little kick from the serrano peppers is just… perfect. It’s surprisingly easy to make too, and it’s a wonderful way to add some South Indian flavors to your meal.

Why You’ll Love This Recipe

This isn’t your average plantain dish! It’s a beautiful blend of textures and tastes. The plantains are tender but still hold their shape, and the coconut adds a lovely sweetness. Plus, the mustard seeds and curry leaves create a wonderful aroma that will fill your kitchen. It’s a fantastic side dish for a simple rice and dal meal, or even with some roti or paratha. Honestly, it’s just a little burst of sunshine on your plate.

Ingredients

Here’s what you’ll need to make this delicious green plantain stir-fry:

• 2 raw green plantains
• 1 cup water
• 1 teaspoon turmeric powder
• 0.5 teaspoon salt
• 2 teaspoons coconut oil
• 1 teaspoon black mustard seeds
• 2 serrano peppers, slit lengthwise
• 1 inch fresh ginger, minced
• 2 garlic cloves, minced
• 10-12 curry leaves
• 1 handful unsweetened grated coconut (about 1/2 cup)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Raw Green Plantains: These are crucial! You want plantains that are firm and green – not yellowing at all. They have a slightly starchy, almost potato-like flavor when cooked.
• Coconut Oil: Don’t skimp on the coconut oil! It really adds to the authentic Kerala flavor. If you don’t have it, you can use vegetable oil, but the taste won’t be quite the same.
• Serrano Peppers: These bring the heat! Feel free to adjust the amount depending on your spice preference (more on that later!). You can substitute with green chilies if serranos aren’t available.
• Curry Leaves: These are a staple in South Indian cooking. They have a unique, citrusy aroma that’s just divine. You can find them at most Indian grocery stores. If you absolutely can’t find them, a tiny pinch of dried curry leaves will do in a pinch, but fresh is always best. They really are the soul of this dish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube the plantains. It can be a little tricky – they’re quite firm! Add them to a pot with the water, turmeric, and salt.
2. Bring to a boil and cook for about 5 minutes, or until the plantains are just tender when pierced with a fork. Don’t overcook them, or they’ll get mushy.
3. Drain the plantains well and set aside. We want them to dry a bit.
4. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. They should start to splutter almost immediately – that’s how you know they’re ready!
5. Add the slit serrano peppers, minced ginger, and garlic. Sauté for about 1-2 minutes, until fragrant.
6. Toss in the curry leaves and let them sizzle for another 30 seconds. Be careful, they can pop!
7. Finally, add the cooked plantains and grated coconut. Stir-fry everything together for 3-4 minutes, until the plantains are evenly coated with the coconut and spices.

And that’s it! You’ve just made a delicious Kerala-style green plantain dish.

Expert Tips

• Don’t overcrowd the pan when stir-frying. If you have a smaller pan, cook the plantains in batches.
• Taste and adjust the salt as needed.
• For a more intense coconut flavor, you can add a tablespoon of coconut milk along with the grated coconut.

Variations

• Spice Level Adjustment: If you’re sensitive to heat, remove the seeds from the serrano peppers before slitting them. Or, use just one pepper! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Vegan Adaptation: This recipe is naturally vegan! Just make sure your coconut oil is pure and doesn’t contain any animal products.
• Regional Variations: In Tamil Nadu, they sometimes add a pinch of asafoetida (hing) to the tempering for a unique flavor. In Karnataka, you might find this dish made with a little bit of tamarind paste for a tangy twist.

Serving Suggestions

This dish is best served hot as a side dish. It pairs beautifully with:

• Rice and dal
• Sambar and idli
• Roti or paratha
• Any South Indian curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

• What type of plantains are best for this recipe? Definitely green plantains! They’re the key to getting that slightly tart, starchy flavor. Avoid yellow or ripe plantains, as they’ll be too sweet.
• Can I use coconut flakes instead of grated coconut? You can, but grated coconut is preferred for its texture and flavor. If using flakes, lightly toast them before adding to the dish.
• How can I adjust the heat level of this dish? Remove the seeds from the serrano peppers, use fewer peppers, or substitute with milder green chilies.
• Is this dish traditionally served hot or cold? Traditionally, it’s served hot. The flavors are best enjoyed when warm.
• What are the health benefits of green plantains? Green plantains are a good source of fiber, potassium, and vitamin C. They’re also lower in sugar than ripe plantains, making them a healthier option.