🌿 Cochin-Style Green Plantain Curry
A mild, everyday curry from Kerala’s Jewish kitchens
Serves: 4 | Vegan + Gluten-Free
Yesterday, I wrote about memory—how a green plantain, quietly waiting on a shelf in a Munich grocery store, unlocked a story of Cochin. Of my grandfather Mordy. Of Mama and Bibi—two quiet women who stirred pots with purpose and grace.
This dish is for them.
It’s a simple, home-style curry that might have simmered in their kitchen: soft plantain cubes, creamy coconut, and the warm perfume of curry leaves and mustard seeds. It’s not flashy. But it comforts.
No, I didn’t grow up eating this dish.
I found it by following a thread—a green thread—through memory and migration. A spoonful of story, stitched together with coconut oil and curiosity.
🧄 Ingredients
2 large green plantains (unripe and firm, available at Srilankan/Asian stores)
1 tbsp coconut oil (or other neutral oil)
1 tsp mustard seeds
1–2 dried red chilies (optional, for aroma—not heat)
1 sprig fresh curry leaves (10–12 leaves)
½ tsp turmeric powder
½ tsp cumin seeds or ground cumin
1–2 green chilies, slit
½ cup grated coconut (fresh or frozen)
Salt to taste
1½ cups water
🥣 Method
1. Prepare the plantains
Peel and dice into small cubes. Soak in salted water for 10–15 minutes to remove sap and prevent browning. Drain and set aside.
2. Make the coconut paste
In a mortar or blender, grind coconut with cumin and green chilies into a coarse paste. Add a spoon or two of water if needed.
3. Cook the plantains
In a medium pot, simmer the diced plantains with turmeric, salt, and 1½ cups water until tender but not mushy (about 12–15 minutes).
4. Add the coconut paste
Stir in the coconut mixture and simmer for 5 more minutes on low heat. Adjust salt.
5. Prepare the tadka (tempering)
In a small pan, heat coconut oil. Add mustard seeds and let them pop. Toss in the dried chili and curry leaves. Sizzle for 30 seconds.
6. Finish the curry
Pour the tempering over the plantains. Stir gently. Let rest 5 minutes before serving.
Serve warm with steamed rice, yellow moong dal, or soft flatbreads.
📝 Notes & Variations
Add a spoonful of yogurt at the end for a slightly tangy richness (skip if vegan).
Some Cochin homes add a pinch of hing (asafoetida) to the tempering.
For a drier, thoran-style version, reduce the water and cook uncovered until the plantains are coated in dry coconut.
Tomorrow
I’ll be sharing a short cultural note about the Cochini Jewish community—for those curious about the context behind this quiet, coconut-laced dish. We’ll follow that with a feature on the Israeli Cochini community and their journey.
For now, eat gently.