VAZHAKKAI CURRY RECIPE (PLANTAIN CURRY)

My  mom makes this vazhakkai curry. MIL makes vazhakkai curry this way. But this is a simpler one and equally flavourful one. The jeera, coconut and shallots give a great flavour! Do try it.

     

 

Ingredients (serves 3-4)

Plantain/ vazhakkai	2
Turmeric powder	1/8 tsp
Salt	As needed (1 tsp + adjust)
Oil	1 tblsp

 

To Grind

Coconut, grated	3-4 tblsp
Shallots	4
Jeera/ cumin seeds	1/2 tsp
Red chillies	3-4

 

To temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Curry leaves	1 sprig

Method

Cut off the two ends of the banana and peel the skin with the use of peeler or knife. Cut into two halves length wise and then slice into thick pieces as show in the picture. Keep it immersed in water. Mean while, Grind first red chillies and coconut into paste with water in a blender. Add onion and jeera lastly and give it a rough grind. Heat kadai with oil and temper with the items given under ‘To temper’ table. Add the cut banana and give it a stir. Add ground paste, turmeric and salt. Add 1/4 cup water and mix well. Cook covered in low flame for 3-4 minutes. Once all the water absorbed, cook in medium flame for 4-5 minutes. Turn in between to avoid burning. Cook until golden crust is formed.

                                                     Serve as accompaniment for rice.

Notes

Use the water that we drain after washing rice (ariso mandi or Kazhani) to keep the plantain immersed. This helps in removing the stickiness of the plantain. You can replace redchilli with sambar powder.