Ethapazha pachadi / plantain cooked in coconut jaggery gravy and vendakka kichadi/

Ingredients

• Ripe Plantain/Ethapazham: 1 no
• Coconut grated : ¼ cup
• Cumin seeds: ½ teaspoon
• Green chili : 1 no
• Turmeric: 1/8 teaspoon
• Water: ¼ cup + 2 cup
• Yougurt: 1 tablespoon
• Jaggery: 1 teaspoon
• Oil : 1 tablespoon
• Salt: ¼ teaspoon
• Red chili: 1 no ( halves into two)

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Preparation

• Wash and cut plantain into 4 pieces of 4 inch chunks. In a medium sauce pan boil 2 cups of water and add the plantain pieces and cook them with salt and turmeric powder for about 15 minutes or until well done. Switch off the flame and keep aside.
• Grind coconut, cumin seeds, green chili and yogurt with ¼ cup water into fine paste. And keep aside.
• Mash the cooked plantain using a potato masher or put in food processor and spin for a minute.
• In a medium sauce pan add mashed plantain and ground coconut piece and jaggery and cook for about 2 minutes or until everything combined well.
  
• Do a taste test, if need add salt or spices. In a small pan heat oil and add mustard seeds and halved red chili, curry leaves if using.
• Switch off the flame once mustard seeds start spluttering and add this mixture over to cooked plantain coconut mixture.