Plantain Curry Recipe – Kerala Style with Coconut & Yogurt

Last Updated on 6 months ago by Neha Deshmukh

Plantain Curry Recipe – Kerala Style with Coconut & Yogurt

Introduction

Oh, plantain curry! This one holds a special place in my heart. It reminds me of my grandmother’s kitchen, filled with the aroma of coconut and spices. This Kerala-style plantain curry is a beautiful blend of sweet, tangy, and spicy flavors – a true comfort food. It’s surprisingly easy to make, and I’m so excited to share my version with you. Get ready for a dish that’s both incredibly flavorful and wonderfully satisfying!

Why You’ll Love This Recipe

This isn’t just any plantain curry. It’s a taste of Kerala, a region in South India known for its incredible cuisine. You’ll love how the sweetness of the ripe plantains is balanced by the tang of yogurt and the richness of coconut. Plus, the final tempering with mustard seeds and curry leaves adds a delightful aroma and a little extra crunch. It’s a complete flavor experience!

Ingredients

Here’s what you’ll need to create this delicious plantain curry:

• 2 ripe plantains
• 0.5 cup + 2 tablespoon grated coconut (about 80g)
• 0.25 cup yogurt (about 60ml)
• 2 cup + 0.25 cup water (about 700ml)
• 0.25 teaspoon turmeric powder (about 1.5g)
• 1 green chili
• 0.5 teaspoon red chili powder (about 2.5g)
• 0.5 teaspoon salt (about 3g)
• 0.5 teaspoon cumin seeds (about 2.5g)
• 0.5 teaspoon mustard seeds (about 2.5g)
• 2 whole red chilies
• 2 sprig curry leaves
• 1 tablespoon coconut oil (about 15ml)

Ingredient Notes

Let’s talk ingredients! Using ripe plantains is key – they should be yellow with black spots. This is when they’re sweetest and will give the curry that lovely texture. I always use fresh grated coconut for the most authentic Kerala flavor, but you can use unsweetened desiccated coconut if you’re in a pinch (rehydrate it with a little warm water first). The yogurt adds a beautiful tanginess, and the combination of turmeric and red chili powder gives it that signature South Indian warmth. Don’t skip the final tempering – it’s what really elevates the dish!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel your ripe plantains and cut them into roughly 1.5-inch pieces. Not too small, we want them to hold their shape.
2. In a pot, bring 2 cups of water to a boil. Add the plantain pieces, turmeric powder, red chili powder, and salt. Let them simmer for about 15 minutes, or until they’re tender enough to easily pierce with a fork. Once cooked, drain any excess water.
3. Now for the coconut paste! In a blender, combine the grated coconut, green chili, cumin seeds, and ¼ cup of water. Blend until you have a smooth, creamy paste.
4. Add the coconut paste to the cooked plantains. Give it a good stir and let it simmer for about 3 minutes, allowing the flavors to meld together.
5. Reduce the heat to low. Gently stir in the beaten yogurt and simmer for another 2 minutes. Don’t let it boil – we want to keep the yogurt from splitting.
6. Time for the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the whole red chilies and curry leaves. Fry for a few seconds until fragrant.
7. Pour this beautiful tempering over the plantain curry. Give it a final stir and it’s ready to serve!

Expert Tips

• Don’t overcook the plantains! You want them tender, but still holding their shape.
• Be gentle with the yogurt. Low heat is your friend here.
• The tempering is crucial. Watch the mustard seeds carefully – they can burn quickly.
• If the curry is too thick, add a splash of water to reach your desired consistency.

Variations

• My family loves to add a pinch of asafoetida (hing) to the tempering – it adds a lovely savory note.
• A friend of mine adds a small piece of jaggery to balance the spice.
• For a richer curry, you can add a tablespoon of coconut milk along with the yogurt.

Vegan Adaptation

No problem! Simply swap the yogurt for a plant-based yogurt alternative – coconut yogurt works beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have a severe allergy.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the red chili powder to ¼ teaspoon and remove the green chili.
• Spicy: Add an extra green chili or increase the red chili powder to ¾ teaspoon.

Festival Adaptations (Onam, Vishu)

This plantain curry is a wonderful addition to a traditional Kerala sadya (festive meal) served during Onam or Vishu. It’s often served alongside rice, sambar, and other vegetable curries.

Serving Suggestions

Serve this plantain curry warm with a steaming bowl of rice. It also pairs wonderfully with chapati or appam. A side of papadum and a simple vegetable stir-fry completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What type of plantains are best for this curry? Definitely ripe plantains! They should be yellow with black spots – that’s when they’re sweetest and have the best texture.
• Can I make this curry ahead of time? Yes, you can! The flavors actually improve after a day or two. Just make the tempering right before serving for the best aroma.
• How can I adjust the sourness of the curry? The yogurt provides the tanginess. If you prefer a more sour curry, use a slightly more sour yogurt or add a squeeze of lime juice at the end.
• What is the best way to temper the spices for maximum flavor? Heat the oil properly and watch the mustard seeds carefully. They should splutter before you add the other spices. Don’t burn them!
• Can I use store-bought coconut paste instead of freshly grated coconut? You can, but the flavor won’t be quite as vibrant. If using store-bought, rehydrate it with a little warm water before blending.