Serves 3

Ingredients
Green bananas or plantains (nenthrakkay)cubed turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon cumin seeds- 1/2 teaspoon
mustard seeds - 1/4 teaspoon urad dal - 1/4 teaspoon
coconut, grated - 1/2 cup (may substitutes. coconut) coconut for garnish - 1 tablespoon
black pepper - 1/4 teaspoon curry leaves - a few
salt to taste oil - 1 teaspoon

Method

  1. Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes.
  2. Drain and cook the plantains with the remaining turmeric and salt.
  3. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer.
  4. Meanwhile, heat the oil and pop the mustard seeds.
  5. Add the urad dal and the coconut reserved for garnish and stir till browned.
  6. Add this mixture to the eriserry and mix in the curry leaves.
Nutrient Composition Per Serving
MACRONUTRIENTS
MICRONUTRIENTS
Energy (Kcal) 133 Carotene( µg ) 10.0
Protein (g) 1.44 Vitamin C (mg) 0.0
Carbohydrate (g) 7.48 Mg (mg) 4.33
Fat (g) 10.75 Na (mg) 5.0
Fibre (g) 1.01 K (mg) 64.33
Minerals (g) 0.38 Mn (mg) 0.1
Calcium (mg) 5.5 Zn (mg) 0.07
Phosphorus (mg) 61.7 Cr (mg) 0.001
Iron (mg) 2.46

Modification

Use coriander for garnish instead of coconut.
Ingredients
Green bananas or plantains (nenthrakkay) - cubed turmeric powder - 1 teaspoon
chilli powder - 1 teaspoon cumin seeds - 1/2 teaspoon
mustard seeds - 1/4 teaspoon urad dal - 1/4 teaspoon
coconut, grated - 1/2 cup (may substitutes. coconut) black pepper - 1/4 teaspoon
curry leaves - a few salt to taste
oil - 1 teaspoon
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 103
Protein (g) 1.14
Carbohydrate (g) 6.62
Fat (g) 7.92
Fibre (g) 0.77
Minerals (g) 0.317