Vazhakkai Varuval:(Version 2)
Plantain Fry. Vazhaikkai Varuval. Attikkai Koora/Fried Kacha Kela.
Ingredients:
Plantain 1 large
Garlic 1 whole head cut into tiny pieces/minced
Tamarind paste 1/4 spoon
Red chili powder 1 spoon
Salt
Turmeric powder 1/2 spoon
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida 1/4 spoon
Curry leaves 1 cup
Oil 1-2 cup
Method:
1. In a deep bottomed vessel add 1/2 cup of water. When the water is warm enough add salt, turmeric powder and chili powder.
2. To this masala add plantain pieces and cook with lid. Sim cook with lid. Never add extra water to this. The plantain should be cooked with this masala alone.
3. When the vegetable is almost cooked without leaving any water. Add Tamarind paste and rotate them to all sides with spatula. While using spatula make sure of not cutting the vegetable. Better to have wooden spatula.
4. In a deep frying pan add oil. When the oil is hot enough. Add Mustard seeds, cumin seeds, curry leaves, asafoetida, garlic. Fry them for a while and add plantain. Do not cover them now. Maintain the stove in low heat.
5. Let the plantain get well fried the other side too. The plantain should be crispy outside and yet bajji like inside. This is the correct time to serve.
6. This fry is good combo with simple Dal rice, Curd rice or Rasam rice.
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looks delicious and great flavours…
Thank you Suma.
Malar, I’ve never seen anyone, not even one other person who cuts plantains like this and makes varuval like my mom does till now. So good to see that on your blog. mom just uses sakthi curry masala and some other powders.. but boils it like you and then roasts it on the dosa tava. Delicious!!
I’ll try this sometime. I got to tell her about your blog and this kinda cuts of plantains.
Kay thats really sweet! Very big compliment. I have seen my mommy doing like this….She uses whole garlic with skin and also uses Pepper powder as finish! I slightly changed it to my taste!
வாவ் வாழக்காய் வறுவல் சூப்பர்
wow! looks awesome! I realized you didn’t skin the plantain…i shd try this! Can i pressure cook them instead of cooking with a lid?