Green Plantain Fry.

Green Plantain Fry.

Raw Plantain Fry:

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.


20 Responses so far.

  1. Asha says:

    Slurp! I love Plantains!

  2. Radhai aunty’s vazhakka poriyal sounds interesting (cooking vazhakkai first in a tamarind syrup and then the varuval); i agree with you, vadavams have unique taste and a rich aroma!

  3. n33ma says:

    Looks spicy and delicious!

  4. Cynthia says:

    yumm..i love vaazhakai in any form,pictures loooking awesome.

  5. Chitra says:

    wow,awesome pics,tempting one..will sure give it a try dear:)

  6. Your valaikai varuval looks delicious dear. Say congrats to Radhai aunt for impressing the whole blogger world with her different cuisines. I dont know this method of cooking in tamarind water before stir fry. But seems a good way. I love that skin on banana very much . (many people throw the skins away..). yummy, I will try ur method next time.

  7. Priya says:

    SPicy plantain curry looks superb Malar, i have something for u Malar in myblog, pls check it out dear:)

  8. Deepa Hari says:

    Yummy…I like plantain fry Malar…Loved ur Aunty’s recipe…different from the usual…will try this recipe next time when i get plantains.

  9. Ushanandini says:

    Vazhaikkai varuval with vadagam…….palatable!

  10. Dershana says:

    I am an avid fan of vazhakkai recipes. never have tried poriyal with tamarind in it. sounds interesting!

  11. Ashwini says:

    Love planrains..Looks so yummy..

  12. Preety says:

    perfect snack for this season..

  13. My hubby would just die for this..he s such a plantain -crazy..:D..i usually make poriyal,but this sure sounds yum..willl try this Malar..:)

  14. Madhumathi says:

    Vazhakai varuval is my fav and i have so many memories associated with this..There are times when I lived with vazhakai varuval and thayir sadham :)

    Your vazhakai varuval is making me drool and I could never get bored with this..Good recipe,Malar

  15. Sujatha says:

    Never made vazhakkai varuval this way! love those ingredients in your recipe..

  16. Vibaas says:

    Malar, i love vazhakkai and yours looks so yummy. though i’m from chennai, i have no idea what vadagam is :( and now i’m so curious to find out what it is. if it’s not too much trouble, can u pls. post of a picture of it?

  17. Looks delicious…this is a regular dish in my moms kitchen…I love it.

  18. Yasmeen says:

    Tempering does add lots of flavor to the dish,not the mention the aroma is so inviting:)

  19. Madhumathi says:

    Hi Malar ,
    Tried your plantain fry today.It was fantastic.Thanks for the recipe,dear.

  20. Anonymous says:

    Malar, I used to marinate and then shallow fry the plantains previously. Although it tasted good I wasn’t happy with the recipe because it used so much oil. I just tried your recipe and it came out wonderful. I always prefer steaming the vegetable rather than frying it in oil. So yours was not only tasty but also a healthier option. Thanks for posting it.

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