Vazakhhai Curry/ Plantain Curry | How to make Vazakhhai Curry/ Plantain Curry

By Shaheen Ali  |  11th May 2016  |  
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  • Vazakhhai Curry/ Plantain Curry, How to make Vazakhhai Curry/ Plantain Curry
Vazakhhai Curry/ Plantain Curryby Shaheen Ali
  • Prep Time

    20

    mins
  • Cook Time

    10

    mins
  • Serves

    2

    People

167

0





Video for key ingredients

  • Sambhar Powder

About Vazakhhai Curry/ Plantain Curry

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.

Vazakhhai Curry/ Plantain Curry is one dish which makes its accompaniments tastier. With the right mix of flavours, Vazakhhai Curry/ Plantain Curry has always been everyone's favourite. This recipe by Shaheen Ali is the perfect one to try at home for your family. The Vazakhhai Curry/ Plantain Curry recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Vazakhhai Curry/ Plantain Curry is 20 minutes and the time taken for cooking is 10 minutes. This is recipe of Vazakhhai Curry/ Plantain Curry is perfect to serve 2 people. Vazakhhai Curry/ Plantain Curry is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Vazakhhai Curry/ Plantain Curry. So do try it next time and share your experience of cooking Vazakhhai Curry/ Plantain Curry by commenting on this page below!

Vazakhhai Curry/ Plantain Curry

Ingredients to make Vazakhhai Curry/ Plantain Curry

  • Vazhakkai/ Plantain/ Raw Banana - 3
  • Turmeric powder - 1/2 tsp
  • Sambhar Powder - 1 tbsp
  • salt as needed
  • Oil - 2 tbsp
  • To Grind:
  • Coconut grated - 5 tbsp
  • Cumin - 1/2 tsp
  • Fennel - 1/2 tsp
  • Black Pepper - 1/2 Tsp
  • Cloves - 2
  • Cinnamon - 1/2 inch
  • Whole red chili - 4
  • Garlic - 4 roughly chopped
  • Onion medium - 1 roughly chopped
  • For Temper :
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Curry leaves - 7-8

How to make Vazakhhai Curry/ Plantain Curry

  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 i. e 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!

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