• Plantians – 2

  • Grated fresh coconut – 1-1/2 cup

  • Crushed black pepper – 1/4 teaspoon

  • Turmeric Powder – 1 pinch

  • Salt to taste

  • Mustard – 1/2 teaspoon

  • Red chilli – 1

  • Urad dal – 1/2 teaspoon

  • Curry leaves for seasoning

  • Coconut oil – 1 tablespoon


Peel plantains and cut into small pieces after slitting length wise into quarters clean the plaintains in turmeric water. Cook with water well above level of plaintains, salt, turmeric and pepper added on low heat until plantains are done. It takes about almost 25 minutes or so. Grind half the fresh coconut and add it to cooked plantains. In a seperate pan heat coconut oil and season with mustard, urad dal, curry leaves and fry remaining grated coconut until reddish brown pour this into the plantains and ericheri is ready.

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