Vazhakkai Curry

by Shaheen Ali

Vazhakkai meaning Plantain or Raw Banana is something i have grown up eating. Since childhood i always had a privilege to be surrounded by South Indian neighbors. They often use to cook their delicacies and send us too in a bowl to relish. Since then i developed a strong liking towards South Indian Cuisines. The use of coconut and spices in the dishes is simply awesome which certainly makes it stand out from the other regional cuisines. I still remember the aroma that use to fume out from my neighbors kitchen making me salivate…lol


The neighbors were kind enough to teach me their amazing veggie and non veg recipes which i cook today , relish and thank them. Avial, Theeyal, Poriyal, Thoran, Pachhadi etc are few of my all time favorite veg delicacies which i can die for. Vazhakkai aka Raw Banana / Plantain is also cooked by various techniques. Few years back raw banana at my home was usually fried or used for making koftas and cutlets, till i discovered this amazing recipe of making Vazhakkai Curry from one of my family friend. Since then Vazhakkai curry is something which is a must whenever i plan to make sambhar or rassam with steamed rice……well that’s an awesome combo!

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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