Vazhakkai poriyal

Plantain stirfry made in the South Indian style goes well with Rice and Sambar, Rasam or any lentil curry.

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Preparation Time : 5 mins

Cooking Time : 10-15 mins

Serves : 3-4

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Main Ingredient : Vegetables
Recipe Type : Dinner Lunch

Ingredients :


  • Plantain - 300g or 3
  • Cumin ( jeera) powder - 1/2 tsp(optional)
  • Chilli powder - 1tsp
  • Turmeric powder - 1/8 tsp
  • Oil - 2 tblsp and 1-2 tsp for the end
  • Urid Dal - 1 tsp
  • Curry leaves - 3-4
  • Water - as required
  • Salt - to taste

Method :
  1. Wash, peel and cut plantain into 1/2cm thick slices.
  2. Heat a pan on the stove and add 2 tblsp of oil. Season with urid dal and curry leaves.
  3. Add turmeric powder and chilli powder. Add plantain slices and 1/3 a tsp of salt. Fry for about 2-3 mins.
  4. Cover and cook for 8-10 mins.
  5. Open the lid and stir the vegetables few times whilst it is getting cooked to avoid the sticking of vegetables to the bottom of the pan. Add 1-2 tsp of oil if needed.
  6. Once the vegetables are cooked, add cumin powder and fry for further 5-6 mins to make it crispier. Sprinkle more salt if needed.
  7. Serve them in a serving dish when they are ready.

Notes : Suitable for rice and Sambar, Rasam, Mung Dhal curry. Try another way of cooking Plantain

Other Names : Vazhakkai poriyal


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