In Kerala, plantains are a routine part of the daily diet. It is served up as a curry or a fritter, stuffed with nuts and raisins for a tasty dessert or made into a pudding - called payasam. Back home we called it a banana, too, without realising the differences between the banana and the plantain. The Kerala plantain is a long green fruit belonging to the same family as the common banana. However, it is much more starchier and used quite commonly as a vegetable. When it is ripe, the skin goes yellow to black. The green plantains make beautiful crisps - they are exported from Kerala and are labelled banana chips.
Watching the experts make the chips is fascinating - they use a mandolin slicer and slice the chips directly into the hot oil. The chips are crisp, bright yellow and are a common sight all over Kerala.
Steamed plantain is one of my all time favourite breakfast items. My children like it too and it is a special treat since we hardly get it here! I was lucky to find it over Christmas in my local Indian store and here it is, steamed and yummy. A lovely Christmas treat!
Ingredients:
2 ripe plantains
Method:
Choose ripe plantains that have yellow to black skin. If they are under ripe, they will not taste good as they are very starchy and it leaves a bad taste.
Cut off the stalk and the bottom pointy part of the plantain. Cut the plantain into two chunks and make small slits on the skin.
Place in a steamer and steam for about 15 minutes.
Enjoy warm on its own or with puttu.
No comments:
Post a Comment