Plantain Strips and Yard-Long Beans with a Shallot Sauce

Vazhaipazham Avarai Kari

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

Waxy plantains and juicy green beans shine in a potent shallot-chile sauce that’s made more interesting with fresh coconut “chips.” I recommend serving this over the steamed rice nests called Idiappam for a downright tasty meal.


  • 1 large, very firm green plantain (about 8 ounces)
  • 1 teaspoon coarse kosher or <


  1. Cut a ¼-inch slice off both ends of the plantain. Cut the plantain in half crosswise. Using a paring knife, make a lengthwise slit, ⅛ to ¼ inch deep, in each half. Wedge your fingers just under the slit and peel off the skin in one easy motion. (You can peel the entire skin with a paring knife, but it will be slightly more time-consuming.) Cut the light beige flesh into thi