Peel the thick skin of plantain, wash and cut the plantain into cubes. Soak them in normal water to avoid plantain turning black, Mince the onions, rinse and slice the chillies. Clean and rinse the curry leaves also. Heat the kadai with oil. Once the oil is hot enough add mustard seeds followed by urad dal. Wait till urad dal turns golden brown. Add curry leaves, chillies and onion. Saute well and add turmeric powder. Meanwhile drain the plantain and add to kadai. Add enough salt and mix all ingredients well. Close the lid and with then and then stir, cook till plantain gets soft and breakable. Add grated coconut. Stir well and let it be in flame for 2-3 minutes. Now the poriyal is ready. Transfer to a serving bowl.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin