August 13, 2014

Spicy Plantain Curry (Vaazhaikkai Curry)

Vaazhakkai Poriyal

Plantain Curry is a great companion for traditional meals of Tamil Nadu. Hot rice with Rasam and Plantain curry is really a heavenly combination. It is a good source of Dietary Fiber & Vitamin C. When adding freshly ground spices, the curry becomes more flavourful... 

Spices needed for the Plantain curry:

(For 3 Plantains)

In a pan fry, 

3 tea spoons of Dhania, 

1 tea spoon of bengal gram, 

1 tea spoon of black gram, 

4 red chillies and 

a pinch of hing without oil and powder it coarsely.

How to make the curry?

Remove the extended stem from the plantain and cut it in to two horizontally. Steam them for 15 to 20 minutes in the Idly plates or in the steam box of the rice cooker. Allow them to cool for a while.

Peel off the skins and cut them into small pieces. Heat the pan with 2 tb spoons of oil and saute it with mustard seeds, turmeric powder and add required salt in the oil. Then add the boiled plantain pieces and stir well. 

Keep the stove in medium flame and cook for 15 minutes. In between stir once or twice. When the vegetable becomes well fried add the ground masala powder.