Nov 4, 2009

Spicy Plantain Curry/Vaazhakkai kara curry

Plantain/Vaazhakkai is one of my favorite vegetable. I usually make vaazhakka curry or vaazhakka podimas in a simple way. But this time, I wanted to try the spicy curry which my chitti used to make. Actually she will make this curry using Taro root/chepangezhangu. But I wanted to try the same method with vaazhakkai and it came out really well..

Ingredients:-
  1. Plantain - 3
  2. Turmeric powder - 1/2 tsp
  3. Red chillies powder - 1/2 tsp (acc to taste)
  4. Salt to taste
  5. Rice flour - 3 tsp (required amount acc to the quantity of plantain)
  6. Oil - 4 tsp
  7. Mustard seeds - 1/4 tsp
  8. Urad dhall - 1/2 tsp
  9. Asafoetida - apinch
There are two ways of cooking plantain. Just cut them into small cubes and cook it on stove top with required amount of turmeric and salt and drain it once its done or Pressure cook it along with the skin and peel the skin once it is done. I used the second method. Once it is cooked, peel the skin and cut it into cubes. Keep it aside for 10 minutes. In the mean time, mix rice flour, turmeric powder(if you have not added it before), chillies powder and salt together and rub those plantain cubes in it. Now take a pan, preheat oil, splutter mustard seeds and fry urad dhall & asafoetida powder to golden brown. Now add the plantain pieces to it and fry it in low flame. Cook it until all becomes golden brown. Enjoy it with Sambar rice or curd rice...
Post a Comment