The light sweetness of nenthrakaya/plantain seasoned with coconut, curry leaves and spices, makes this curry absolutely delicious. Nenthrakaya erissery is the best side dish you could have for this Vishu. Here is the recipe:
Ingredients
2 -3 plantains (about to ripen)
Salt as required
Turmeric powder as required
Half coconut (grated)
2 dried chilies
1 tsp black pepper
For tempering
Half coconut (grated)
1 tbsp coconut oil
Mustard seeds
Curry leaves
Preparation
Peel the plantains, halve it and cut in pieces of half inch thickness
Add it into a vessel along with salt and turmeric powder
Pour equal amount of water and cook the plantains
Grind the grated coconut along with dried chilies and black pepper into a fine paste
Mix it in some water and add it into the plantains
Boil it for a few more minutes and take it off the flame
For the tempering dry roast the grated coconut in a heated pan
Add coconut oil into it
Add mustard seeds
When it splutters add curry leaves and roast
Pour this tempering into the erissery.
