Saturday, August 21, 2010

Traditional Onam Delicacies: Kaaya Tholu Upperi/ Green Plantain-Peel Fry

This is one of the twendyfive-different-uses/  'see-how-we-do-it-with-all-parts'/nothing-wasted recipes, that tie a Keralite inextricably to his/her benana plant and cocknut tree!

Kaaya tholu = Greeen plantian skins. Kaaya Tholu Upperi/ Kaaya Tholu Mezhukkupuratti,  is a pan-fried dish and a precursor to any festive occasion, usually made from the bounty of  peels from the plantains used to make Sharkkara Upperi and Varutha Upperi. So it also becomes a Sadya-thalaennu = the- day-preceding-the-feast-dish, served the during the previous night for dinner. It is a favourite accompaniment for Kanji = rice porridge or an accompanying side-dish for rice, in the days before the final  Onam celebrations.

3 Cups finely chopped plantain skins, [previously soaked in turmeric water for 30 mts and drained]
1/4 tsp turmeric powder plus
1/2 tsp for the turmeric water used to soak the plantain skins
1/2 tsp red chilli powder [optional]
1/2 tsp mustard seeds
2 dried red chillies
1 stem curry leaves
2 tbsps coconut oil
Cook the finely chopped plantain, in  water, with salt and turmeric.
Once cooked, drain and keep aside
Heat coconut oil and temper the mustard seeds, red chillies, and curry leaves
Add the cooked plantain peel and saute
Add turmeric powder and red chilli powder and saute on medium high for 4-5 minutes


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