Raw plantain is a cousin to the everyday banana and used often in south Indian households. They are mostly used for making banana chips but other popular dishes include this palya and baLekaayi bajji. Without further ado, here is the recipe for baaLekayi palya. This pairs well as a side dish with rasam and rice.
Ingredients : Serves 2-3
Raw plantains – 4 small, diced into 1″ pieces
3 tablespoons oil
1 tablespoon rasam powder
1/2 tablespoon tamarind extract
1 sprig curry leaves
1/2 teaspoon mustard
1/2 teaspoon chana dal
1/2 teaspoon urad dal
A pinch of turmeric
Coconut 2 tablespoons (optional)
Heat the oil in frying pan and add mustard. Once the mustard seeds splutter, add chana dal and urad dal and fry till golden brown. Next add rasam powder, turmeric, curry leaves and the plantain and cover it and let it cook on low heat for about 10-15 mins.
The plantains need a little more oil then other vegetables because they tend to stick to the pan because of their high starch content. So if you feel the plantain is sticking to the sides of the pan, add a drizzle of oil.
Once the plantain pieces are cooked, add the tamarind pulp and toss gently. Once cooked, they tend to break if mixed vigorously.
Garnish with grated coconut and serve with rice and rasam.