RecipeStripper

Clean recipe · vegrecipesofindia.com

Vazhakkai Fry | Vazhakkai Varuval

Vazhakkai Varuval or Vazhakkai Fry is a spicy and slightly crisp stir fried dish made with raw unripe green skinned plantains. This South Indian plantain preparation pairs well as a side dish with rasam, sambar, and dal.

Original recipe: vegrecipesofindia.com

Yield:
3 servings
Prep:
5 min
Cook:
20 min
Total:
25 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Vazhakkai Fry | Vazhakkai Varuval

Ingredients

  1. ½ teaspoon cumin seeds (- crushed or ½ teaspoon cumin powder)
  2. ½ teaspoon black pepper (- crushed)
  3. 2 tablespoons coconut oil (or any preferred oil)
  4. ½ teaspoon mustard seeds
  5. ¼ cup pearl onions (- thickly sliced, (or 4 to 5 pearl onions or ¼ cup sliced shallots or small onions or ¼ cup chopped onions)
  6. 1 green chilli (- chopped or slit)
  7. 6 to 7 curry leaves
  8. 2 plantains (- medium -sized or green unripe banana, chopped in small cubes)
  9. ¼ teaspoon turmeric powder
  10. ¼ teaspoon kashmiri chilli powder
  11. ¼ teaspoon garam masala
  12. ½ teaspoon coriander powder ((ground coriander))
  13. ½ teaspoon fennel powder
  14. salt (as required)

Instructions

  1. Preparation

    Take cumin seeds and black pepper in a mortar-pestle. Crush coarsely and keep aside.
  2. Peel, rinse and chop the pearl onions in thick slices.
  3. Peel and chop the plantains in small cubes just before you start cooking. If you chop them earlier then they darken. Thus you need to soak them in water to avoid darkening.

  4. Making vazhakkai varuval

    Heat 2 tablespoons coconut oil. Instead of coconut oil you can use peanut oil or sunflower oil also.
  5. Keep heat to a low or medium-low and add mustard seeds. Let them splutter.
  6. Then add the thickly sliced pearl onions, chopped or slit green chili and curry leaves.
  7. Sauté for about 2 minutes on a low heat. Next add the chopped plantain cubes and mix well.
  8. On a low heat begin to sauté plantain.
  9. Do keep a check and stir after every 2 to 3 minutes.
  10. Sauté plantain till they are half done or half cooked on a low heat.
  11. Then add crushed cumin seeds and black pepper.
  12. Next add turmeric powder, kashmiri red chili powder, garam masala powder, coriander powder and fennel powder. Also add salt as per taste.
  13. Mix the spice powders very well with the plantains.
  14. Continue to sauté till plantains are cooked and tender.
  15. Stir regularly at intervals so that the plantains are cooked evenly or else the bottom layer gets too browned. So frequent stirrings are required.
  16. Sauté till plantains are slightly crisp and cooked tender.
  17. Serve Vazhakkai Fry hot or warm as a side dish with any South Indian meal. You can even garnish Vazhakkai Varuval with some chopped coriander leaves if you like.