Plantain Crumble

Ingredients

• 4 medium plantains
• 2-3 tbsp coconut, freshly grated
• Turmeric powder, a pinch
• Salt to taste
  

For Masala

• 2 tsp coriander seeds (dhania)
• 2 tsp urad dal (split black gram)
• 1 tsp chana dal (yellow lentil/bengal gram)
  

For Seasoning

• 4 tsp vegetable oil
• Turmeric powder, a pinch
• Asafoetida powder, a pinch
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 4-5 red chillies
• 4-6 curry leaves
• Sugar, a pinch

Preparation

1. Steam the plantains with the peel in a pressure cooker for about 5-6 minutes. Or place in the microwave and cook twice on the potato setting, until the peel comes off easily. Let cool.
   
   
2. For the masala, roast the coriander seeds and dals in 1/2 tsp oil until golden, and let cool. Grind in a coffee grinder into a coarse powder.
   
   
3. Peel the plantains, remove the veins, and crumble or chop into small pieces.
   
   
4. Heat oil in a wide skillet, add the turmeric, asafoetida, cumin and mustard seeds, and fry until the seeds start popping. Add the red chillies and fry for a few seconds until golden. Add the curry leaves and fry for a second.
   
   
5. Add the plantain pieces along with some salt, and stir-fry for a couple of minutes.
   
   
6. Sprinkle the masala powder and sugar and stir-fry for 2-3 minutes, until the pieces start to brown a bit.
   
   
7. Add the grated coconut and fry for 2 more minutes, and remove from heat.
   
   
8. Serve the plantain crumble (valakkai podimaas) with plain rice and ghee (clarified butter).

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