Chettinad style Plantain Curry. Vazhaikai Kuzhambu. Arattikai-Miryalu Pulusu. Kacha Kela – Kali Mirch Curry. Vazhaikai Masala Kuzhambu.
Another spicy invention from my kitchen to Y’ll! I love Chettinad cuisine…one of the spiciest food in the world! Touch of fennel, heat from pepper, pearl onions and curry leaves, now you guess the flavour!! Lot of people misjudge, chettinad food’ is all about meat and fish, but clearly it is’nt. They have good collection of vegetarian menu too! Very outstanding preparations, infact…kola urundai, paniyaram… the list is big!!
Green Plantain 1
Turmeric 1/4 spoon
Chili powder 1 spoon
Sesame oil 1/4 cup
Mustard seeds 1/4 spoon
Curry leaves – fried to garnish.
To be Fried in Oil and Wet-Ground to Paste:
Garlic 7-9 cloves
Pearl Onions 1 cup
Country tomaotes 2
Tamarind pulp lemon sized ball.
To be Toasted Each Separately and Powdered Togather:
Fennel Seeds 1 spoon
Pepper 2 spoons
Coriander seeds 2 spoons
Cumin 2 spoon
Dry red chilies 5-7.
In a wide wok, heat oil. Add mustard seeds and followed by wet-ground paste. Fry real good.
Then add the sliced palntain to it. Add salt, turmeric and chili powder. Cover and cook for few minutes.
Now add powdered spices too, add 2 cups of water and cook over medium heat, maybe until gravy thickens.
Garnish with curry leaves and serve warm to go with your rice.