|
Plantain flower |
1 |
|
Green gram (cherupayar) |
¼ cup |
|
Urad dal |
¼ cup |
|
Turmeric powder |
¼ teaspoon |
|
Rice |
½ teaspoon |
|
Mustard |
½ teaspoon |
|
Onion |
1 cut very small |
|
Red chillies |
2 (broken) |
To be ground:
|
|
|
Grated coconut |
1 cup |
|
Green chillies |
2 |
|
Garlic |
One pod |
|
Onion (cut fine) |
One teaspoon |
Remove on by one the dark
purplish sheath covering of the flower until the white portion appears.
Remove the knobbed pistil and
the papery sheath as these do not soften on cooking.
Cut the flower and the
inner white cone on a grater so that it is very tiny. Put it in water to
prevent discoloration.
Cook the green gram soft and dry.
Heat oil in a pan and add mustard. When the mustard pops add onion, red chillies curry leaves. Put the plantain flower into it and mix well. Now add the ground coconut masala to it. Do not mix but cover the masala with the plantain flower. Add salt. Keep it covered for 4 minutes. Now take the lid and mix everything well so that the coconut is evenly distributed. Add cooked green gram and mix well for one minute. Serve with rice.