Vazhakkai (Plantain) - 4 Ways

Plantain

This post is dedicated to all vazhakkai (plantain) lovers like me. I love plantain in any form. This post has plantain curry in 4 ways. There is something for everyone and every meal combination. 

  1. Vazhakkai Masala curry (plantain roasted in masala)
  2. Vazhakkai Podimas (Mashed Plantain)
  3. Vazhakkai varuval (Slow roasted plantain)
  4. Vazhakkai puli curry (Spicy plantain tamarind curry)

There is already a podimas recipe in my blog. That was one of the very first recipes I uploaded. :) I had made potato podimas.

INGREDIENTS

TAMARIND CURRY

Main Ingredients

For Seasoning

  • Coconut oil - 1 tbsp
  • Mustard Seeds - 1 tsp
  • Urad dal - 1 tsp
  • Dried Red chilli - 2 or 3
  • Curry leaves

MASALA CURRY 

For the Masala base

  • Chickpeas flour/Besan - 2 - 3 tbsp
  • coriander powder - 1 tsp
  • Red chilli powder - 1 tsp
  • salt
  • Tamarind water

Other

  • Oil for shallow fry
  • Diced Plantain - 1 or 2
  • mustard seeds - 1 tsp
  • urad dal - 1 tsp
  • curry leaves

VARUVAL

Main Ingredients

  • Diced Plantain - 1
  • Salt 
  • Red chilli powder - 1tsp
  • Water / buttermilk water

For Seasoning

  • Ghee / Oil - 2 -3 tbsp
  • Mustard Seeds - 1 tsp
  • Urad dal - 1 tsp
  • Curry leave

PODIMAS

Other Ingredients

  • Minced green chilli - 2
  • Minced ginger - 1 tsp
  • shredded coconut - 2 tbsp
  • lemon juice - 2 tbsp
  • Boiled & Mashed plantain - 1

For seasoning

  • Coconut oil - 1 tbsp
  • mustard seeds - 1 tsp
  • urad dal - 1 tsp
  • Turmeric - a pinch
  • curry leaves

 

direction

MASALA CURRY (CRISPY, PErfect & spicy)

Peel and slice the plantain and soak them in butter milk water (1/4 cup buttermilk and 1 cup water) so that plantain won't turn brown.

In a small bowl mix a tbsp of tamarind juice, chilli powder, salt, besan and coriander powder into a thin and smooth batter. Marinate the sliced plantain in the curry paste.

In a tawa heat oil on a medium heat and season it with mustard seeds and urad dal. then slowly add curry coated plantain into the oil one by one for even crispiness. Keep turning occasionally.

Note:

  • Make sure the batter is thin. I like it when I see plantain while I enjoy a crispy layer of masala spice. However if you make the batter think it would be like bajji :)
  • Feel free to add any spicy that you will enjoy.
  • Keep the flame on low to medium heat
  • Don't feel guilty for add an extra tbsp of oil. 

Once done, enjoy hot with hot cup of rice and tomato rasam.

PODIMAS (quick, simple & delicious)

Pressure cook the plantain for 1 whistle or IP steam cook on low for 1 minute or steam cook until on stove top until its tender.

Meanwhile in a tadka heat coconut oil, when hot add mustard seeds, urad dal, green chilli, ginger and curry leaves and keep it aside. 

Once the plantain is cooked, peel the skin and gently mash it or grated it for even texture. To that add salt, tadka and shredded coconut. Mix well. 

Note

  • I suggest adding lemon juice before serving. 
  • Ginger and lemon are the secret ingredients.

Enjoy with on its own or with sambar rice!

VARUVAL (slow roasted)

Dice the plantain and soak in buttermilk water.

Heat the pan on a medium heat and once hot add oil, mustard seeds,urad dal and curry leaves. To that add soaked plantain with 2 tbsp of buttermilk water and salt. Cover with lid and cook for 2 minutes. Again add a tbsp or 2 of buttermilk water or plain water.

Stir and cover with lid.

Continue this until the plantains are cooked evenly. 

Note:

  • Make sure to add only a tbsp of water at a time. More the water the curry will become mushy. Its okay too if that's what you are going for.
  • If you dint use buttermilk for soaking, feel free to add regular water.
  • I used ghee, I always found that roasting veggies was easier with ghee and also I ended up using only 1 tbsp and the roast doesn't look oily which I like here.
  • Covering with lid while cooking will ensure that the tbsp of water you added is used for cooking the plantain

Enjoy with hot cup of rice and vatha kuzhambhu! 

Spicy puli (tamarind) curry (Tangy, spicy and soft)

This is inspired from one of my friends recipe. I just made it little more spicy with kothamalli vara podi. Her version simply asks for plantain to be cooked in tamarind juice and season it with mustard seeds and red chilli. I add kothamalli (coriander) vara podi as I enjoy the flavor. 

This a perfect compliment for any southindian meal.

 

Enjoy and Happy cooking!

 

 

 

 

Prashanthysouth indian, si side, Currys, multiwayComment