I remember having this dish for the first time at my neighbor's house as a child. I loved the crispness on the outside and soft inside. Plantain coated with a thick layer of spices and shallow fried on a skillet. My sister makes this often with plantain or with elephant yam (karunai kizhangu). I followed her recipe to make this. Goes well as an accompaniment to South Indian meals.
Ingredients:
2 plantains
4 quarts water
1 teaspoon turmeric powder
2 teaspoon salt
3 Tablespoon sambar powder (adjust to taste)
2 teaspoons red chili powder (adjust to taste)
1 teaspoon turmeric powder
salt to taste
oil for shallow frying
Method:
1. Peel plantain. Cut in half and make thick slices.
2. Take 4 quarts of water in a large saucepan. Add 1 teaspoon turmeric powder and 2 teaspoon salt to water. Cook plantain in water till soft, but firm. Drain water. Rinse immediately in cold water. Lay on paper towel to dry.
3.Mix sambar powder, chili powder, turmeric powder and salt in a medium bowl. Add just enough water to make a thick paste. Should be thicker than bajji batter.
4. Dip each sliced plantain to coat both sides with the spice paste. Lay them on a plate.
5. Heat 1 to 2 tablespoon oil in a skillet. Place 4-5 slices on the skillet. Cook on low flame, untouched for 5 minutes. Flip over and cook the other side. Remove from skillet. Repeat process with remaining plantain slices.
Note:
Patha (slice) Kari can be made with plantain, elephant yam or potato.
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