Kozhuva Fry Recipe

Prepare plantains

Peel the ripe plantains and slice each into 1/4-inch (6 mm) thick diagonal rounds or 1/2-inch thick slices depending on preference. Pat the slices dry with a paper towel to remove excess moisture.

Make spice paste

In a small mortar & pestle or blender, coarsely grind ginger, garlic and green chilies into a rough paste. Mix into a bowl with 1 tsp turmeric, 1 tsp red chili powder, and 1.5 tsp salt. Toss the plantain slices in this spice mix until evenly coated. Let marinate for 10–15 minutes so flavors penetrate.

Prepare shallots and curry leaves

Peel the shallots and halve if large. Keep curry leaves whole; wash and pat dry. These will be tempered and added during frying for aroma and texture.

Make dry batter

In a mixing bowl combine rice flour, all-purpose flour, gram flour, 1/2 tsp turmeric, 3/4 tsp red chili powder, ground black pepper, asafoetida and 1 tsp salt. Mix thoroughly so spices distribute evenly.

Adjust batter consistency

Gradually add about 3/4 cup water to the dry mix, stirring continuously to form a thick, lump-free batter. The batter should be thick enough to coat the back of a spoon (a dropping consistency that clings to plantain slices). If too thick, add small splashes of water; if too thin, add a tablespoon of rice flour.

Heat oil

In a wide heavy-bottom pan or kadai, heat 1 cup coconut oil over medium heat until it reaches about 350°F (175°C) or a small pinch of batter sizzles and rises immediately. Maintain medium heat; adjust flame to avoid burning.

Temper (optional but recommended)

In a small skillet or using a slotted spoon, heat a tablespoon of the hot oil and add 1/2 tsp mustard seeds. When they begin to pop, add 1 tsp urad dal and 2 dry red chilies; fry until dal turns golden. Add curry leaves and shallots; sauté briefly (30–45 seconds) until shallots start to sizzle and become translucent but not fully browned. Remove these tempered shallots and curry leaves to a plate lined with paper towel. This step crisps the shallots and curry leaves which will be added to the fried plantains for texture.

Coat and fry plantain slices

Working in batches to avoid overcrowding, dip each marinated plantain slice into the batter, allowing excess to drip back into the bowl. Carefully slide coated slices into the hot oil. Fry 6–8 pieces at a time for about 3–4 minutes per batch, turning occasionally, until the coating is golden brown and crisp and plantain is cooked through. Adjust heat as needed so coating browns evenly without burning.

Crisp the tempered pieces with fry

In the last minute of frying each batch, add a few of the tempered shallots and curry leaves into the oil with the plantain slices so they crisp further and adhere to the coating. This builds aroma and crunch.

Drain and serve

Use a slotted spoon to lift the fried plantain slices, drain on paper towels to remove excess oil. Sprinkle a pinch of additional salt or black pepper if desired. Serve hot as a snack or side.