Name: Vazhakkai Curry recipe by Shaheen Ali at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 3 Raw Banana/ plantain/ vazhakkai; 1/2 tsp turmeric powder; 1 tbsp sambhar powder; Salt to taste; 2 tbsp Oil; To Grind :; 5 TBSP GRATED COCONUT; 1/2 tsp Cumin; 1/2 tsp fennel; 1/2 tsp Black Pepper corns; 1/2 inch cinnamon; 4 whole dry red chilies; 4 garlic cloves, roughly choped; I onion , roughly chopped; TO TEMPER :; 2 tbsp Oil; 1 tsp mustard seeds; 8-10 Curry Leaves

ABOUT Vazhakkai 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. I still remember the aroma that use to fume out from my neighbors kitchen making me salivate…lol

Ingredients Serving: 2

3 Raw Banana/ plantain/ vazhakkai
1/2 tsp turmeric powder
1 tbsp sambhar powder
Salt to taste
2 tbsp Oil
To Grind :
5 TBSP GRATED COCONUT
1/2 tsp Cumin
1/2 tsp fennel
1/2 tsp Black Pepper corns
1/2 inch cinnamon
4 whole dry red chilies
4 garlic cloves, roughly choped
I onion , roughly chopped
TO TEMPER :
2 tbsp Oil
1 tsp mustard seeds
8-10 Curry Leaves

Instructions

Take the plantains and cut off the two ends and peel the skin with knife.
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.
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.
Now add the coarsely chopped onion into the coconut paste and grind again to make a smooth paste. Keep aside.
Heat oil in a wok and add the tempering i.e., mustard and curry leaves.
As soon as the mustard starts to splutter, add the coconut paste along with turmeric powder and fry well.
Now add the plantain pieces, sambhar powder and mix them all together.
Saute until the raw smell of the masalas leave then add 1/4 cup water (just till immersing level).
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.
Serve hot with steamed rice and rassam/sambhar!

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