Plantain in Sweetened Coconut Milk | Easy Kerala Recipe

The richness of coconut milk and the sweetness of ripe plantain= Yummy…

I hail from the land of coconuts and plantains. This explains why I have so many recipes that call for plantain and coconut. They both make a remarkable combination and make any dish taste delicious. In Kerala, this particular dish is served mostly for breakfast along with puttu, appam, idiyappam, etc. The sweetness from the ripe plantain and the creaminess from the coconut milk enhances the taste of this simple dish greatly. It has different names in different parts of Kerala. Some even call this as Mathuracurry (Sweet curry), plantain payasam, plantain stew, etc. This can be also enjoyed as a dessert.

An easy and yummy dish loved by both kids and adults. It has all-natural ingredients and is quite healthy too. Since ripe plantains are used, they will impart sweetness to this dish and hence we can avoid the addition of too much sugar. Easy to whip up & tastes delish.

Plantain in Sweetened Coconut Milk

Ingredients

• Plantain, ripe- 2, diced small
• Thin coconut milk- 1 cup
• Whole cardamom, smashed- 2
• Rice flour- 2 tbsp mixed in 3 tbsp water
• Thick coconut milk- 3/4 cup
• Water- 1/4 cup, (if needed to thin down the gravy)
• Sugar- 3 tbsp (or add jaggery)
• Salt- 2 pinches
• Ghee- 1 tbsp

Instruction

1. Dice the ripe plantains small. Ensure to use ripe plantains.
2. In a saucepan, combine plantains, thin coconut milk, and 2 whole cardamoms smashed.
3. Cook the plantains over medium heat till they turn soft, don’t overcook the plantains.
4. 
5. If you’re using canned thick coconut milk, add some water to thin it down.
6. In a bowl combine the rice flour with 3 tbsp water without any lumps.
7. Add the rice flour slurry, and keep stirring while adding the slurry to avoid any lumps, the gravy will start to thicken.
8. Now, add the thick coconut milk, combine well, and lower the heat.
9. Add the sugar, instead of white sugar, jaggery can be added.
10. Add 2 pinches of salt.
11. Let the coconut milk come to a slight boil.
12. If the gravy is too thick, add 1/4 cup of water to thin it down.
13. Drizzle ghee over the coconut milk.
14. Take the pan off the heat.
15. Serve warm along with Puttu or Idiyappam or spread it over crepes.
16. Can be enjoyed as a dessert warm or cold.

Plantain in Coconut Milk or Plantain Payasam

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Thas

Ingredients

• Plantain, ripe- 2, diced small
• Thin coconut milk- 1 cup
• Whole cardamom, smashed- 2
• Rice flour- 2 tbsp combined with 3 tbsp water
• Thick coconut milk- ¾ cup
• Water-1/4 cup, (if needed to thin down the gravy)
• Sugar- 3 tbsp (or add jaggery)
• Ghee- 1 tbsp

Instructions

1. Dice the ripe plantains small. Ensure to use ripe plantains.
2. In a saucepan, combine plantains, thin coconut milk, and 2 whole cardamoms smashed.
3. Cook the plantains over medium heat till they turn soft, don't overcook the plantains.
4. If you're using canned thick coconut milk, add some water to thin it down.
5. In a bowl combine 2 tbsp rice flour with 3 tbsp water without any lumps.
6. Add the rice flour slurry, and keep stirring while adding the slurry to avoid any lumps, the gravy will start to thicken.
7. Now, add the thick coconut milk, combine well, and lower the heat.
8. Add the sugar, instead of white sugar, jaggery can be added.
9. Add 2 pinches of salt.
10. Let the coconut milk come to a slight boil.
11. If the gravy is too thick, add ¼ cup of water to thin it down.
12. Drizzle ghee over the coconut milk.
13. Take the pan off the heat.
14. Serve warm along with Puttu or Idiyappam or spread it over crepes.
15. Can be enjoyed as a dessert warm or cold.

Notes

You can also add ½ cup vermicelli & cook along with plantains & coconut milk.

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