Wednesday, June 2, 2010
Ethakka/Ethapazham stew is a sweet curry or a sweet stew made with ripe plantain and is usually served as a breakfast curry. This is my mom's favorite and this is a nice combo with appam. The main ingredients is plantain and thick coconut milk.
Small rice balls are also added which helps to thicken the gravy. It is very easy recipe and has a delicate flavor and taste. For those who do not like to have non-veg curries as breakfast this will be a great option.
Ripe plantain- 1
Thin coconut milk- 3/4 cup
Thick coconut milk- 1/2 cup
Rice flour- 1/2 cup
Sugar- 2 tsp
salt- a pinch
ghee- 1/2 tsp
cardamon powder- 1/3 tsp
Cut ripe plantain into cubes and keep aside.
Take rice flour in a bowl and add one tsp of sugar and a pinch of salt. Bring half a cut of water to a boil and pour it into the rice flour. Mix well and keep aside. This can be used to make the balls.
Heat ghee in a pan and add raisins and allow them to pop( adding raisins is optional). Now add plantain and sugar and saute them gently. Allow sugar to caramelize.Pour in the thin coconut milk and allow the plantain to cook in slow flame.
Lightly knead the rice flour into a soft dough. When the stew starts to boil make small ball of the dough and gently drop in one by one. Allow both to get cooked. Now add in the thick coconut milk and the cardamon powder. Let it get heated and serve warm with appams.
Hope you will all enjoy.