Vazhakkai Varuval Recipe | Raw Banana South Indian Recipe | Vazhakkai Fry (Roast) | Plantain Fry Indian Recipe
Vazhakkai varuval recipe with pictorial steps to prepare perfectly roasted plantain with a special spice paste and curry leaves.
Servings: 3 to 4
Ingredients
- For the paste:
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds
- A pinch of Fenugreek seeds
- 6 to 8 Shallots chinna vengayam, peeled and roughly chopped
- 2 green chillies slit lengthwise
- 6 to 8 garlic pods peeled
- 1 Small Tomato roughly chopped
- 1 teaspoon Sambar powder
- Chopped coriander
- Few curry leaves
- Dry ingredients for the paste:
- Red chilli powder
- Turmeric powder
- Salt to taste
- Other Ingredients:
- 3 Raw bananas peeled, sliced to 1/4 inch thick circular slices and add into a bowl with water
- 2 Tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 Tablespoon Rice flour
- Few curry leaves
Instructions
- For the paste:
- Heat one teaspoon oil over medium heat, add mustard seeds and fenugreek seeds.
- Add chopped shallots, 2 slit green chillies, peeled garlic and fry till they are translucent.
- To this add chopped tomato pieces and sauté till they are soft.
- Add sambar powder and fry for a minute.
- Add some coriander and curry leaves and turn off the heat.
- Once the mixture cools down, transfer to a blender and grind to a coarse paste.
- Mix this with “dry ingredients for the paste”.
- Marinating:
- Drain the water. To the cut raw banana pieces add the marinade and mix.
- Set aside for 15 minutes.
- Frying:
- Heat 2 tablespoons of oil over medium heat in a wide flat bottomed skillet.
- Temper with mustard seeds and arrange marinated pieces in a single layer.
- Cook over medium high heat until golden brown on both sides.
- Adjust salt, sprinkle rice flour, add curry leaves and fry till they turn golden brown with a crisp exterior.
- Serve with rice and sambar or rasam.