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Ariso Recipes

Coconut-Infused Tamarind Plantains

Last update date: February 24, 2012
Be captivated by the essence of Coconut-Infused Tamarind Plantains. This dish is a delightful symphony of tastes and textures, featuring Raw Banana, Shallots. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.
Total Time: 

25 minutes.

Cuisine: 

South Indian

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All Ingredients used are safe and clean.

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How To Cook?


1

To create the coconut-infused tamarind plantains, start by peeling the skin off the raw bananas and cutting them into cubes. place the cubes in a bowl of water to prevent discoloration.

2

Dry roast the chana dal (replace with toor dal), cumin seeds, and red chilies until they turn golden brown.

3

Add coconut to the roasted mixture and continue roasting until it's brown.

4

Once the mixture has cooled down, grind it into a smooth paste by adding a little water using a mixer grinder.

5

Heat coconut oil in a pan, add the mustard seeds and fenugreek seeds, and let them crackle.

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