Raw banana in yogurt coconut sauce - Vazhakkai Thayir Pachadi

Weeknight dinners are the hardest when you are tired and especially towards the end of the week when the choice of vegetables is very lean. I had a couple of raw bananas or more accurately plantains and went looking for a recipe. I was searching for curry than a side dish though this raw banana stir fry is what I make most often and can be served either as a snack or a meal side but not what I wanted that day.

I found this Raw Banana Curry on Mane Adige and it was perfect for what I was looking for. Other than the blending the rest happens very quickly.

Hyacinth bean flowers

Raw banana in Yogurt coconut sauce
Ingredients
1. 2 raw banana or green plantains boiled and chopped into small dice (cut the banana in half with the peel and steam cook for 6-8 minutes, cool, peel and dice)
2. 2 tbsp grated fresh/frozen coconut
3. 5-6 green chilies + 1 dried red chili
4. 1 small piece of ginger (optional)
5. 1 tsp cumin seeds
6. 2 tsp coriander seeds
7. a small piece of asfoetida
8. 1 tsp mustard seeds
9. 2 cups of whisked slightly sour yogurt
11. salt to taste
12. 1/2 tsp of turmeric powder
13. 1 tsp of oil
43. seasoning: cumin seeds, mustard seeds, curry leaves

Method
1. Blend the coconut, chilies, cumin, coriander seeds and asfoetida to a slightly coarse paste
2. In the meantime powder the mustard seeds in a coffee grinder and add it to the coconut blend and give it one more spin and set aside
3. In a pan heat oil and add the seasonings
4. Add the cooked chopped raw banana pieces along with the turmeric powder and saute for a minute
5. Add the coconut paste a cup of water and let it cook till the raw smell leaves
6. Add salt, switch off the heat and let it cool a bit (this is to avoid the yogurt from curdling)
7. Add in the whisked yogurt mix it in as you are adding the yogurt

Serve with rice. They tasted great with chapatis too. Some of my colleagues had them like soup and loved it.