Plantain Recipe- Coconut & Cumin Kerala Style Plantain Mash

Last Updated on 4 months by Neha Deshmukh

Plantain Recipe: Coconut & Cumin Kerala Style Plantain Mash

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Kerala-style plantain mash. It’s called Pazham Porichathu in Malayalam, and it’s a dish my grandmother used to make, filling the house with the most incredible aroma. It’s simple, satisfying, and a little taste of home. You’ll absolutely love it!

Why You’ll Love This Recipe

This plantain mash isn’t just delicious; it’s also incredibly easy to make. It comes together in under 30 minutes, making it perfect for a weeknight dinner or a cozy weekend meal. The combination of sweet plantains, fragrant coconut, and a warm tempering is just divine. Plus, it’s naturally gluten-free and can easily be adapted to be vegan!

Ingredients

Here’s what you’ll need to create this Kerala classic:

• 1 ripe plantain (about 200-250g)
• ¼ cup grated coconut (about 30g)
• ½ teaspoon cumin seeds
• 1 green chili, finely chopped
• ⅛ teaspoon turmeric powder
• 1 tablespoon yogurt
• 1 teaspoon jaggery (or brown sugar)
• 1 tablespoon vegetable oil
• ¼ teaspoon salt
• 1 red chili, halved
• Curry leaves (optional)

Ingredient Notes

Let’s talk ingredients! Using really ripe plantains is key here. They should be almost black, with plenty of brown spots. That’s when they’re at their sweetest and easiest to mash.

Freshly grated coconut makes a world of difference, but you can use unsweetened desiccated coconut if you can’t find fresh. Just add a tablespoon of warm water to it to soften it up.

And that tempering? It’s the heart and soul of Kerala cuisine! Don’t skip it – it adds so much flavor and aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and cut the ripe plantain into 4-inch pieces.
2. In a saucepan, boil 2 cups of water. Add the plantain pieces, salt, and turmeric powder. Cook for about 15 minutes, or until the plantain is fork-tender.
3. While the plantain is cooking, let’s make the coconut paste. Grind the grated coconut, cumin seeds, green chili, and yogurt with ¼ cup of water into a smooth paste. A small blender or food processor works best for this.
4. Once the plantain is cooked, drain the water and mash it thoroughly using a potato masher or food processor. You want it nice and smooth!
5. Now, combine the mashed plantain, ground coconut paste, and jaggery in a saucepan. Cook for about 2 minutes, stirring well, until everything is nicely combined.
6. Time for the tempering! Heat the oil in a small pan. Add the mustard seeds, halved red chili, and curry leaves (if using). Once the mustard seeds start to splutter, carefully pour this fragrant tempering over the plantain mixture.
7. Give it a good mix and serve warm with rice and your favorite curries.

Expert Tips

• Don’t overcook the plantain, or it will become mushy. You want it tender but still holding its shape.
• Adjust the amount of green chili to your spice preference.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.

Variations

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: If you like things a little spicier, add another green chili or a pinch of red chili powder to the coconut paste. My friend, Priya, always adds a tiny bit of cayenne pepper!
• Festival Adaptations: This dish is often part of a traditional Onam Sadya (Kerala feast). It’s a wonderful addition to any festive spread.

Serving Suggestions

This plantain mash is fantastic served with a simple rice and dal. It also pairs well with sambar, rasam, or any other Kerala-style curry. A side of papadums adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might lose a little of its freshness, but it will still be delicious!

FAQs

What type of plantain is best for this recipe?

Definitely use ripe plantains! The riper, the better. They should be almost black with plenty of brown spots.

Can I use coconut milk instead of grated coconut?

You can, but it will change the texture slightly. If using coconut milk, use about ¼ cup and reduce the amount of water in the coconut paste.

How can I adjust the sweetness of the dish?

Adjust the amount of jaggery (or brown sugar) to your liking. Start with 1 teaspoon and add more if needed.

What is the significance of the tempering in Kerala cuisine?

Tempering (or tadka) is a crucial part of Kerala cooking. It adds layers of flavor and aroma to the dish. It’s believed to awaken the senses and aid digestion.

Can this be made ahead of time?

You can make the coconut paste ahead of time and store it in the refrigerator. However, it’s best to make the plantain mash and tempering just before serving for the best flavor and texture.