Saturday, 3 May 2014

Spicy Plantain Curry / Vazhakai Poriyal

This is a spicy side with raw banana / plantains. Plantains are parboiled with salt and turmeric powder. Then are mixed with roasted spices. This is the most flavourful , aromatic side with plantains I have ever tasted. It pairs well with rasam rice, curd rice and sambar rice. I finished eating half bowl of this curry immediately after I was done with cooking. No one can resist the aroma of this curry. It is super flavourful !


2 Raw Bananas / Plantains
1/2 Teaspoon Salt
a big pinch of turmeric Powder
2 Tablespoon grated Fresh Coconut
2 Tablespoon Sesame Seed Oil
1/2 Teaspoon Mustard Seeds
1 Teaspoon Urad Dal
6 Curry Leaves
a pinch of hing / Asafoetida

For dry Roasting

2 Teaspoon Channa dal
1 Teaspoon Urad Dal
1 Tablespoon Coriander Seeds
2 Dry Red Chillies
1/2 Teaspoon Black Pepper
1/4 Teaspoon Fennel Seeds


1. Peel Raw banana and discard skin. Chop them into small sized cubes of equal size
2. In a pot add water to completely immerse banana cubes. Add 1/2 teaspoon salt and pinch of turmeric powder and cook it on medium flame for 5 minutes until plantains are half way cooked through. Drain water immediately and set the plantains aside


3. Meanwhile, dry roast all the items listed under dry roast until the dals are light golden. Cool completely and grind it to coarse powder without adding water



4. In a pan, heat 2 tablespoon sesame seed oil. When the oil is hot, add mustard seeds. When it splutters add urad dal, channa dal and fry until the dals are golden

5. Add curry leaves and hing and fry for few seconds

6. Add the roasted spice powder we prepared step number 3 and roast nicely for 2 minutes

7. Add salt to taste

8. Add parboiled plantain cubes to the pan and mix them gently such that each piece is completely coated with spices


9. Add grated fresh coconut and toss gently. Switch off flame


10. Garnish with chopped cilantro leaves and serve hot with rasam rice or curd rice

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