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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Sweet Plantains in Coconut Curry Sauce



Monday (4/12) was Telugu New Year also known as Ugadi. It is usually celebrated with the reading of the New Years' almanac and traditional foods. You can read more about our previous years celebrations here: 2014201520162018, 2019, 2020.

This year, we celebrated another Covid-19 style Ugadi. We had Tomato Rasam,
Lemon Rice, Sweet Plantains in Coconut Curry Sauce, Carrot & Cucumber Curd Salad, Papadums, Tamarind Chutney, Spinach & Onion Pakora, Sweet Potato Bhajii, and of course a little Ugadi Pachadi.

Mangoes were hard to come by this year so we enjoyed other fruit dishes instead like, Lemon Rice and Sweet Plantains in Coconut Curry Sauce. This delicious tropical side dish has just the right amount of warm savory, spiced coconut flavor mixed with perfectly sweet plantains evoking thoughts of warmer, happier days to come.


Here's my recipe for Sweet Plantains in Coconut Curry Sauce


Sweet Plantains in Coconut Curry Sauce

Sweet Plantains in Coconut Curry Sauce
 

Cooking for Kishore

Ingredients

  • 2 ripe Plantains (yellow, not green)
  • 1/2 cup Unsweetened Grated Coconut
  • 1/2 cup Yogurt*
  • 1/2 cup Water
  • 10 Curry Leaves
  • 1 tsp Ground Turmeric
  • 1 tsp Mustard Seeds
  • 2 Green Chilies, chopped
  • 1 tsp Salt
  • 2 dried Red Chili
  • 1 Tbsp of Ghee
  • 1 tsp Coconut Oil
  • 1/2 tsp Ground Cumin
  • Salt to Taste

Instructions

  1. Mix the yogurt, grated coconut, and ground cumin and let sit for 10 minutes.
  2. Peel plantains and cube. Heat ghee in a pan and add the plantains, turmeric, green chilies, and salt. Cook for 1-2 minutes. Add water and cook on medium heat until soft enough to cut with a spoon but not mushy ~3-5 minutes.
  3. Lower the heat and add the coconut yogurt mixture to the plantains. Mix thoroughly and allow to cook on low heat for a few minutes.
  4. Heat the coconut oil in a frying pan and add 1 tsp mustard seeds. Once they start to pop add the red chilies and curry leaves. Then add to the plantain yogurt pan and mix throughly. Serve hot with a spicy dry meal, rice or roti. Enjoy!

Yield: Serves 4-6

Prep Time: 15 mins.


Cook time: 10 mins.

Total time: 25 mins.

Tags: Sweet plantains in coconut curry Sauce,kerala recipe,indian plantain recipe,Vegetarian,Indian Cooking,Gluten free,vegan,plantain recipe,south indian recipes, plantain recipes


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