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Ethapazham Pachadi | Ripe Plantains with Coconut and Jaggery

Cuisine Indian
Cook Time 15 minutes
Total Time 15 minutes
Servings 2
Author Manju



  • Peel and roughly chop the plantains into about 2 inch pieces. Cook the plantain cubes with about ½ cup water till it is cooked (soft but still intact). Add the crushed jaggery to this and cook till the jaggery has melted. Add turmeric and salt to this.
  • Grind the coconut and red chillies with a little water to a smooth paste. Add this to the plantain – jaggery mixture. Mix well and let it cook for a couple of minutes.
  • Heat the oil in a small pan and add the mustard seeds to it. Once the mustard seeds have spluttered, add the curry leaves and pour this over the pachadi.