Vazhakkai Curry
Tamil Brahmin everyday raw-banana curry — vazhakkai cubes tossed with mustard-curry-leaf tempering, sambar powder and coconut. The astringent raw-plantain texture balances the wet courses (sambar, kuzhambu) on a sapadu.
Ingredients
- Chana Dal — 4 g
- Curry Leaves — 2 g
- Coconut Oil — 12 g
- salt — 4 g
- Asafoetida — 1 g
- Mustard Seeds (Black) — 2 g
- Urad Dal — 4 g
- Fresh Coconut — 30 g
- Sambar Powder — 8 g
- Raw Banana (Vazhakkai) — 300 g (cubed-1cm-with-skin)
- Turmeric — 1 g
Method
- Cube 300 g raw banana with skin into 1-cm pieces. Boil with 200 ml water, salt and turmeric for 5 minutes till just tender.
- Drain. Set boiled banana aside.
- Heat 12 g coconut oil. Splutter mustard seeds, then add urad dal, chana dal — fry till light golden.
- Add asafoetida and curry leaves. Add the boiled banana cubes; toss to coat with the tempering.
- Sprinkle 8 g sambar powder; toss for 2 min till the spice coats evenly.
- Switch off, mix in 30 g grated coconut. Serve with rice and sambar.
Common questions
- How many calories in one plate of Vazhakkai Curry?
- 143 kcal per plate.
- How much cooking time?
- 22 min — 10 min prep, 12 min cooking.