Yields: 4 Servings Difficulty: Medium
Vazhaikkai poriyal is our family favorite. Every household has a different style of this versatile vegetable. My family too has different ways of dealing with this vegetable. Vazhaikkai can be used to make kootu, stir fry, deep fry, roast, etc. My H loves this poriyal and I usually make this for him. This version is flavored with cumin and coconut and goes well with sambar and spicy kulambu varieties. The mild flavor of cumin seeds and the goodness of fresh coconut tossed with soft, boiled green banana will definitely linger your taste buds.
Ingredients
Adjust Servings
- Main Ingredients
- To be Grounded
- Tempering
Instructions
- Wash and peel the outer skin of the plantain. Cut the plantain into bite-size cubes and place them immersed in water.
- Boil water in a pan and add the chopped plantain pieces along with the turmeric powder. Cover the lid and boil it for 10 mins until it is cooked. Drain the water and set the cooked vegetable aside.
- In a mixer, add the grated coconut, cumin seeds, and red chili. coarsely grind them. Heat a pan with oil and once hot, add the “to temper” ingredients.
- Once they start to splutter, add the grounded coconut- cumin paste. Sautee for a minute and add the cooked plantain. Add salt to taste and saute for 3 mins.
- Transfer to a serving bowl and serve hot with any kulambu of your choice.
