Fried Green Plantain. Green Plantain Fry. Vazhaikkai Varuval. Attikaye Koora. Kacha Kela ka Subzi.
Radhai Aunty’s vazhaikai varuval’…I usually name the dish, after a person…who introduced it to me!:) Makes it lot easier to remember! More than the taste…its always the associated memories for me!
When I was at chennai last year(vacation). My aunty made this spicy varuval for me. It was more or less like the one, mommy do…but something was extra aromatic there! Yeah it was ‘Vadagam’! Although we are regular vadagam users for tadka(tempering/thaalippu). Never actually tried them for varuval or poriyal!! Hmmm, nice way to announce the neighbourhood, that the lunch is ready….sizzzz – sizzling sound of tadka and the aroma!!! Enough already…let me tell you how to make it! If you have no clue what ‘Vadagam’ is, then you need to scroll back to my previous posts/use search button!!!
Plantain 1 medium – sliced and left in water, until cooking
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/4 spoon
Asafoetida 1/4 spoon
Garlic 6 cloves with skin – crushed
Ginger 2″ grated
Shallot 1 chopped finely
Tomato 1 small chopped
Sesame oil 1/4 cup
Mustard seeds 1 spoon
Curry leaves few
Vadagam(Tamil Nadu Tempering spices mixture)1-2 spoons.
In a wide wok, add 1 cup of water. Throw in salt, turmeric, chili and tamarind to it.
Now immerse the sliced plantain…cover and cook over medium heat.
Once when they are done, remove from heat.
In a wide wok, heat oil. add tempering spices and wait till it crackles. Then add ginger, garlic, shallots and tomatoes. Fry real good.
Followed by cooked plantain. Spread them and fry till they get roasted evenly to all the sides.
Serve warm as a side dish.