Friday, March 14, 2008

Vazhakai (Plantain) Roast

Here's a quick recipe with Vazhakai (Green, Raw Plantains) and makes for a yummy side-dish. I usually eat a good quantity of this during the process of making it - hot off the pan :) The plantains we get here cook really fast - which according to my mom is not the case in India, so I usually just dice and throw them in the pan directly with no pre-cooking whatsoever.

VAZHAKAI ROAST


Ingredients:

Vazhakais (Plantains) - 3
Sambhar powder - 2 to 3 tsp
Salt - to taste
Oil - 2 tsp + Oil spray
Mustard seeds - 1/4 tsp
Curry leaves - few
Asafoetida - few pinches

Method:
1) Peel and dice the vazhakai into small cubes.
2) Heat oil in a wide, shallow pan add mustard seeds, curry leaves and asafoetida.

3) Toss in the vazhakai cubes, sambhar powder and salt. Sprinkle a few drops of water and cover for a few minutes until the vazhakai is slightly cooked.

4) Remove the cover and let it roast on a medium flame with a few sprays of oil (if required) and toss until browned, crispy and cooked through.

5) Serve hot with rice, rasam and curds.



27 comments:

  1. I usually make these with dhall and rasam..They taste great..

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  2. i bought vazhakai 2 days before to make bhajji...surely try this and let u know how it tastes..nice recipe... yumm

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  3. That's a nice way to use sambar pdr. It looks nice and crisp. I've only done this with potatoes before...

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  4. this is very nice & easy recipe & looks delicious.

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  5. Nice one, i love adding sambar powder in different way...

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  6. i too make vazhakai roast the same way but without sambar powder.will try this soon

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  7. I make the same thing....& most of it diassapears while cooking itself :-)

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  8. I amke potato fry with the same ingredients..should try this with vazhaka..

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  9. I love this, but in my hands, it usually remains raw or becomes too soggy!!!

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  10. nice curry.. make it similarly but i just add haldi powder and red chilly powder..havent tried with sambar powder...will do this way henceforth..

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  11. Looks delicious, back at home mom made this a lot as we had plaintain plants at home

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  12. Laavanya..i could'nt belieave this has been done with little oil...got to try this..looking great.

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  13. Lovely Roast. Looks soo yummy!

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  14. have some plaintains ,I will try your recipe it looks very yummy lavanya

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  15. I make it the same way too... but in India, I don't precook it... just the way you do :-)

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  16. Laav, I make something similar except I cut the plaintain into rounds. I am also like you, when I scoop off so much of the sabji while cooking. :-)

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  17. Looks wonderful, Laavanya! As for eating most of it out of the pan... Well, someone has to make sure it tastes ok, right??!! :) At least, that's my excuse! :)

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  18. Oh yeah, I definitely have to make this. You know me and plantains :)

    Waiting for your email to send the recipe.

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  19. Apart from chips and normal curry, i have never tried anything with vazhakai..thanks for the idea

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  20. That looks good. Just that I don't like raw banana in anything except deep fried as chips!
    We get a variety of vazhakai here called "mondhankai" which cooks very quickly.

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  21. I make alwas poriyal with coocnut! I think this will taste great too!

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  22. oh yes, the ones here take a while to cook and roast. but this is a favourite with my roomie, her face brightens up if she sees me makin this in the morning!

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  23. With sambar powder?? hm, never tasted.. :)

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  24. True, vazhakkai here are tender and they ripe a little too fast. My mom used to steam 'em slightly to reduce cooking time and oil. Perfect with vatha kuzhambu.

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  25. I've been wanting to try this for a long time and finally I made this one on avani aavittam day and it was really yummy. It was so tasty by itself.

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  26. Dear Latha, Thank you so much for trying this out and your feedback! :) Very happy that you liked it.

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