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Print Recipe
 VAZHAKKAI CURRY/ PLANTAIN CURRY
Course side dish
Cuisine kerala
Prep Time 		10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
  • 3 Banana VazhakkaiPlantainRaw
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Sambhar Powder
  • Salt as needed
  • 2 tbsps Oil
To Grind:
To Temper :
Course side dish
Cuisine kerala
Prep Time 10 minutes
Cook Time 20 minutes
Servings
helping
Ingredients
  • 3 Banana VazhakkaiPlantainRaw
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Sambhar Powder
  • Salt as needed
  • 2 tbsps Oil
To Grind:
To Temper :
Instructions
  1. Take the plantains and cut off the two ends and peel the skin with knife.
  2. Cut the plantains into two half length wise and then chop into medium sized pieces. Keep the pieces immersed in water so that they doesn’t turn dark/black.
  3. Meanwhile in a mixer grind the coconut, cumin, fennel, black pepper, cloves, cinnamon, garlic and whole red chilli first into a thick paste by adding little water.
  4. Now add the coarsely chopped onion into the coconut paste and grind again to make a smooth paste. Keep aside.
  5. Heat oil in a wok and add the tempering ie, mustard and curry leaves.
  6. As soon as the mustard starts to splutter, add the coconut paste along with turmeric powder and fry well.
  7. Now add the plantain pieces, sambhar powder and mix them all together.
  8. Saute until the raw smell of the masalas leave then add 1/4 cup water (just till immersing level).
  9. Cook covered in low flame till the plantain turns soft. Adjust salt and once the water is absorbed completely add 1 tsp oil and cook in medium flame till golden brown.
  10. Serve hot with steamed rice and rassam/sambhar!
Note :
  1. Add water only til the plantain gets immersed , else the veggie will turn mushy. The correct texture of the veggie should be crunchy enough to bite.
  2. A non stick pan is recommended to avoid much usage of oil.
Recipe Notes


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