Valakkai/Raw Plantain Curry

Introduction :

Plantains tend to be firmer and lower in sugar content than dessert bananas.Bananas are
most often eaten raw, while plantains tend to be cooked or otherwise processed,and are
used either when green or unripe (and therefore starchy) or overripe (and therefore sweet).
Plantains are a staple food in the tropical regions of the world,treated in much the same
way as potatoes and with a similar neutral flavour and texture when the unripe fruit is
cooked by steaming, boiling or frying.

After removing the skin,the unripe fruit can be sliced (1 to 2 mm thick) and deep-fried
in hot oil to produce chips.Chips fried in coconut oil and sprinkled with salt,called
upperi or kaya varuthathu are a popular snack in the southwestern Indian state
of Kerala.They are an important item in Sadya,a vegetarian feast prepared during
festive occasions.The chips are typically labeled "plantain chips" when they are
made of green plantains that taste starchy,like potato chips.

Plantain chips are also a popular treat in Jamaica,Ghana,Nigeria (where it is
called ipekere by the Yorubas), and other countries such as Guatemala,Haiti,
Puerto Rico,Mexico,Belize,Colombia,Cuba,Honduras,Ecuador,Guyana,India,
the United States and Peru.They are also popular in other Caribbean communities.

In the southern Indian states of Kerala and Tamilnadu,where banana plants are
commonly grown,plantain chips are an industry.In Kerala,different types of
plantain are made into chips.They are usually cut thick,fried in coconut oil and
seasoned with salt and/or spices.

In Tamilnadu,the ultra thin variety made from green plantains is common.
Unlike in Kerala,coconut oil is not used for frying.These chips are
typically seasoned with salt,chili powder and asafoetida.

In the western/central Indian language Marathi,the plantain is called
rajeli kela (literally meaning king-sized banana) and it is often used
to make fried chips.



Recipe For Raw Plantain/Valakkai Curry :

Ingredients:
Raw Plantain - 2
Turmeric Powder - 1/4 tsp.
Fennel Seeds/Sombu - 1/2 tsp.
Red Chilli Powder - 1 tsp.
Cumin Powder - 1 tsp.
Grated Coconut - 4 to 5 tbsp.
Garlic Cloves - 3
Coriander Leaves - Few (To Garnish)
Salt - To Taste.

Method:

Peel the skin off the raw plantain/valakkai and chop into medium pieces.Keep it aside.

Blend the grated coconut,fennel seeds/sombu and garlic cloves into a fine paste.

Boil the chopped raw plantain/valakkai with enough water,salt,turmeric powder
and red chilli powder until the plantain is tender.

Then add the ground paste to the boiled raw plantain/valakkai and stir it well.

Allow it cook for another 5 mins in low flames.Remove from the fire and
garnish with some coriander leaves.

Serve it hot with rice.