Friday, August 27, 2010

Malabar Style Kayi Vattan

This recipe probably got its name because the Raw plantain(Kayi) is cut into circular pieces (Vattan). The only reasoning I can think of, probably its the truth too. This is an accompaniment prepared in our parts of Kerala for Kanji (Rice Gruel) along with Cheru payar Puzhuku and Chammanthi. (I'll post those recipes when I take pics of them)

Plantain tree's are grown everywhere in Kerala. You cannot find a house that does not have one. The tree itself is one of the most used utility by Keralites (We use the stem, the flower, the raw fruit, the ripe fruit and the leaves). The only thing we've probably spared is the root.

I always thought making Kayi Vattan was rocket science. I couldn't understand how they made it. Recently, I had my brother in law over for lunch. I wanted to prepare something absolutely mallu, so I called my mother for this recipe. And needless to say, its very simple. Here is how we make it.

  • Raw Plantain - 2
  • Garlic - 5-8 cloves
  • Red Chilly - 2-3
  • Curry Leaves - a handful
  • Grated Coconut - 1/2 shell
  • Turmeric Powder - 1/2 tsp
  • Chilly Powder - 1 or 2 tsp
  • Salt - to taste
  • Mustard Seeds - 1 tsp
  • Coconut Oil - 2 tsp
  • Peel the plantain in a way that only the outer layer of the peel is removed. You should not peel it completely. Just remove the fibrous part of the peel and let the remaining stay on.
  • Cut the plantain into circular pieces.
  • Cook it with very little water, turmeric, chilly powder and salt till done.
  • When done, dry it completely to drain the water.
  • Crush grated coconut and curry leaves coarsely with your hand. Add salt to this and add this mixture to the cooked plantains.
  • Heat coconut oil in a pan, splutter mustard seeds fry the garlic and then add red chilly and curry leaves.
  • Add this tadka to the boiled plantain and coconut mix and your accompaniment is ready.

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