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Vazakhhai Curry/ Plantain Curry

May-11-2016
Shaheen Ali
20 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Vazakhhai Curry/ Plantain Curry RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Main Dish
  • Vegan

Ingredients Serving: 2

  1. Vazhakkai/ Plantain/ Raw banana - 3
  2. turmeric powder - 1/2 tsp
  3. Sambhar Powder - 1 tbsp
  4. salt as needed
  5. oil - 2 tbsp
  6. To Grind:
  7. coconut grated - 5 tbsp
  8. cumin - 1/2 tsp
  9. fennel - 1/2 tsp
  10. Black pepper - 1/2 Tsp
  11. cloves - 2
  12. cinnamon - 1/2 inch
  13. Whole red chili - 4
  14. garlic - 4 roughly chopped
  15. onion medium - 1 roughly chopped
  16. For Temper :
  17. oil - 2 tbsp
  18. Mustard seeds - 1 tsp
  19. Curry leaves - 7-8

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 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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