Vazhaikkai Curry

Volume

Serving for 4-5 people.

Ingredients

- 3 green plantains (Vazhaikkai)

- 0.5 tsp turmeric
- 1.5 tsp salt
- 1 tsp mustard seeds
- 2 tbsp urad daal
- 0.5 tsp asofoetida
- 10 curry leaves
- 3 tsp red chilli powder
- 2 tbsp oil

Other Requirements

Sauce pan + ladel

Steps to Prepare

1. Boil the Vazhaikkai

  1. Peel and cut the green plantain into cubic pieces. As the fruit is getting cut, immediately place it in water. Without doing so it will get discoloured.
  2. Once all of the green plantain is cut, ensure that the water is just about sufficient to cover it, and not excessive.

  3. Add 0.5 tsp of turmeric and 1.5 tsp of salt and allow the vessel to boil.

  4. After 10-15 minutes check on the dish. Once the plantain is soft enough to easily cut with a spoon, it is done.

  5. Filter the water out and allow the plantain to dry under the fan for a while.

2. Cook the Curry

  1. Add 2tbsp oil to a sauce pan and wait for it to get hot. Add 1tsp of mustard seeds.
  2. Once the mustard seeds begin to sizzle, add 2 tbsp urad daal, 0.5 tsp asofoetida, 10 curry leaves and 3 tsp of red chilli powder. Add a little bit of salt to add some more flavour.

  3. Add the vazhaikkai to the sauce pan and begin stirring so that the flavour is absorbed by all of the pieces.

  4. Once each of the pieces is well covered, taste and add salt or other powders as required and continue stirring. Ensure that there is a little space between each of the pieces and allow it to also sit on the heated pan for a while, so that it can become crisper. And then continue stirring. Repeat this process until the curry is as crisp and cooked as desired.
  5. Once completed, and fully dry, allow the curry to sit in the kadai for 10 minutes. This will ensure that it's fully dry, before it's put away, and ensure that it remains crisp even when eaten later.

Serve the curry as a side dish with any rice based dish.