VAZHAKKAI VARUVAL

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Vazhakkai or plantain is one of the most commonly used vegetable in a South Indian cuisine, especially in Tamil nadu. Plantain appear similar to bananas but, they are larger in size and, have a thick skin. It is mostly consumed when its raw.

Traditionally, in Tamil nadu, plantain is one of the mandatory vegetable included in our meal, on a no-moon day. There are so many dishes that can be made with plantain. This recipe is little spicy and, is served as a side dish for rice.

ABOUT THE RECIPE:

We have been making this recipe in our home for generations. It is a two step process. The plantain is first cooked with the spices and, then is fried in a pan. It is a make ahead recipe.

We usually cook the plantain with the spices, cool it completely and, then store it. This cooked plantain can be stored in the refrigerator for upto 1 week. It can be fried when needed. We usually follow this method for a busy morning, while packing lunches.

INGREDIENTS FOR VAZHAKKAI VARUVAL:

FOR BLENDING:

• GINGER – 2 INCH
• GARLIC – 10 ~ 15 NOS.
• CUMIN SEEDS – 1 TSP

MAIN INGREDIENTS:

• VAZHAKKAI(PLANTAIN) – 1 NO.
• BLENDED PASTE – 1 TBSP
• CHILLY POWDER – 1 TBSP
• SALT – AS REQUIRED
• MUSTARD SEEDS – 1/2 TSP
• URID DHAL – 1/2 TSP
• OIL – HALF CUP

PREPARATION OF INGREDIENTS:

• Peel the skin and, dice the plantain into thin slices. Soak them in the water until, you start to cook. It might turn dark, if not soaked in water.
• Add the ginger, garlic and cumin seeds to a blender and, blend it to a fine paste.

HOW TO MAKE VAZHAKKAI VARUVAL:

• Heat a kadai/wok and, add 1 tsp of oil in it.

• Once the oil is heated, add the mustard seeds and urid dhal to the oil. Fry it until the urid dhal turns light golden brown in color.

• Add the blended paste to the kadai and, saute it for 5 to 10 seconds.

• Then add the sliced plantain to the kadai.

• Add around 1 to 2 cups of water. All the plantain has to be submerged in the water.

• Also, add 1 tbsp of chilly powder and salt to it.

• Mix everything and, cover it with a lid. Let it cook until the water evaporates.

• It shouldn’t dry completely. It should have a semi dry consistency. At this stage turn off the flame.

• Heat a pan and, add 2 tbsp of oil in it. Add the cooked plantain to the pan. Do not over crowd. Each piece has to touch the bottom of the pan.

• On medium flame fry it for 2 to 3 minutes on each side or until, it turns dark brown and crispy.

• Once it turns to dark brown color, transfer the fried plantain to a serving bowl. Repeat the procedure with the remaining pieces.

YUMMY AND DELICIOUS VAZHAKKAI VARUVAL IS READY.

SERVE IT WITH YOUR FAVOURITE RICE.

I HAD MY VAZHAKKAI VARUVAL WITH HOT STEAMED RICE AND SIRUKEERAI KOOTU.

VARIATIONS:

• The blended paste can be replaced with a tablespoon of ginger garlic paste.
• The amount of chilly powder added can be adjusted according to your taste.

NOTE:

The plantain can be cooked and stored in the refrigerator for upto 1 week. It can be fried when needed.

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