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.
I usually make these with dhall and rasam..They taste great..
ReplyDeletei bought vazhakai 2 days before to make bhajji...surely try this and let u know how it tastes..nice recipe... yumm
ReplyDeleteThat's a nice way to use sambar pdr. It looks nice and crisp. I've only done this with potatoes before...
ReplyDeletethis is very nice & easy recipe & looks delicious.
ReplyDeleteNice one, i love adding sambar powder in different way...
ReplyDeletei too make vazhakai roast the same way but without sambar powder.will try this soon
ReplyDeleteI make the same thing....& most of it diassapears while cooking itself :-)
ReplyDeleteI amke potato fry with the same ingredients..should try this with vazhaka..
ReplyDeleteI love this, but in my hands, it usually remains raw or becomes too soggy!!!
ReplyDeletenice curry.. make it similarly but i just add haldi powder and red chilly powder..havent tried with sambar powder...will do this way henceforth..
ReplyDeleteLooks very nice and crisp.
ReplyDeleteLooks delicious, back at home mom made this a lot as we had plaintain plants at home
ReplyDeleteLaavanya..i could'nt belieave this has been done with little oil...got to try this..looking great.
ReplyDeleteLovely Roast. Looks soo yummy!
ReplyDeletehave some plaintains ,I will try your recipe it looks very yummy lavanya
ReplyDeleteI make it the same way too... but in India, I don't precook it... just the way you do :-)
ReplyDeleteLaav, 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. :-)
ReplyDeleteLooks 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! :)
ReplyDeleteOh yeah, I definitely have to make this. You know me and plantains :)
ReplyDeleteWaiting for your email to send the recipe.
Apart from chips and normal curry, i have never tried anything with vazhakai..thanks for the idea
ReplyDeleteThat looks good. Just that I don't like raw banana in anything except deep fried as chips!
ReplyDeleteWe get a variety of vazhakai here called "mondhankai" which cooks very quickly.
I make alwas poriyal with coocnut! I think this will taste great too!
ReplyDeleteoh 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!
ReplyDeleteWith sambar powder?? hm, never tasted.. :)
ReplyDeleteTrue, 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.
ReplyDeleteI'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.
ReplyDeleteDear Latha, Thank you so much for trying this out and your feedback! :) Very happy that you liked it.
ReplyDelete