Showing newest posts with label Plantain. Show older posts
Showing newest posts with label Plantain. Show older posts


Vazhaikai-Karamani Kuzhambu - Country Style

Green Plantain n Kidney Beans Curry:

Other Names: Raw green plantain and kidney beans in tamarind based curry. Aratikaya Pulusu. Vazhaikai-karamani puli kuzhambu.


Green plantain 1 diced / sliced
Kidney Beans - Seeds 1 cup(soaked overnight)
Pearl Onions chopped 1 cup
Garlic 5-7 cloves - crushed
Tomato 1 small - chopped
Chili powder
Jaggery/brown sugar 1 spoon
Coconut milk 1 small cup
Sesame oil 1 table spoon
Thalippu vadagam
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1 pinch
Asafoetida 1 pinch
Dry chili 1 minced
Curry leaves few.


Pressure cook kidney-beans, and set aside. Do not discard the water.

In a wide iron wok, heat about 1/2 table spoon of oil.

Add the garlic, onions and keep frying. Now add tomatoes, cover and cook briefly.

Now add salt, turmeric, chili and jaggery. Followed by vegetables...stir-fry briefly. Add cooked beans along with its water. Continue cooking over low to medium heat with lid. Once the curry thickens, add coconut milk and bring this to boil.

In a separate pan, heat oil and add all the tempering spices, wait till they pop and run the same over the curry prepared. Yum, right.

Serve warm with plain steamed rice, enjoy:)


Green Plantain Chettinad Fry - Caution: Burning Hot!!!

Vazhaikai Milagu Varuval:


Plantain 1 large
Turmeric 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/4 spoon
Oil 1 tablespoon
Curry leaves few.

Spices To Be Toasted And Powdered:

Cloves 2
Cinnamon 1 small stick
Peppercorns 2 spoons
Cumin seeds 1 spoon
Fennel seeds 1 spoon
Poppy seeds 1/2 spoon
Coriander seeds 1-2 spoons
Grated dry coconut 1 spoon


In a vessel, boil 3/4 cup of water(yes, not more than that). Add salt, turmeric, chili powder and tamarind paste. Now add the sliced plantain to it. Cover and cook till tender, but not mushy. Set aside.

Heat a wide wok, add oil. Followed by curry leaves and cooked plantain. Further add the powdered spices and stir-fry over high heat. Maybe until the raw odor of the spices are completely gone and the vegetables is kind of turns crispy.

Serve warm to go with your South Indian Meals.


Kacha Kela Subzi / Vazhaikkai Podimass - Tamil Nadu Style

Green Plantain Stir-Fry:


Green plantain 2
Ginger 2" gated
Chilies 2 finely chopped
Turmeric 1/4 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Asafoetida 1 pinch
Curry leaves
Grated Coconut few spoons to garnish
Oil few spoons.


Steam cook the plantain and peel off its skin. Nice mince or dice them finely.

In a wok, heat oil and add all the spices, followed by the vegetable. Stir-fry over high heat for 5-7 minutes or till crisp and aromatic.

Serve to go as a side dish for South Indian meals.


Aviyal - Mixed Vegetables Side Dish

Aviyal:(Kerala Style)

Do you think that men cook better than women??? Hmmm, at some point and sometimes, I do feel that way. Although men are helpless (or at least in my family)!!!

Cooking with my Dad is such a pain to me...slaving myself to lend him spatula, bowls, vessels, gosh...but the food turns out perfect tho'. Again, my brother makes me real sick...when he comes to the kitchen, he practically turns the room into a mini junk yard! Almost, all the groceries from the cabinet will be spread down on the counter top...oil spilling, masala scattering, you name it!! Last but not least, AK gave me lot of hype 'how good he is at cooking', I was so impressed when he told me that! But, when the day came for me to share the same roof', its all upside down!!! Yeah, yeah he does 'good cooking'...if I am going to be there to do heavy duty like running behind him to gather all the garlic and onion peels, cleaning up the overflowing sink-faucet, stir-frying un attended wok/pan etc. cook better than women, but consistency?? Now don't ask/argue with me...who cooks in the restaurants/weddings and all? I am talking about regular home-cooking. If you(assuming that most of my readers are women)are gifted with good chef(boys/men) at home, who can also clean...then I really do envy you.

My Dad, Brother and AK are the best cooks that I know. Even tho' they turn their spatulas once in a blue moon, they really do impress me a lot - that's a gift. Alright enough too much hype'...I could see 'brimming beam of confidence glittering in their eyes'.

My Dad's Special - Fish Curry
Pari's - Zucchini Bake (my brother)
AK's - Aviyal (Yes, this Aviyal).


Vegetables(cut them into 3-4 inches thick chunks)
Raw plantain/green plantain
Yellow pumpkin
Cucumber 1
Elephant yam
Snake gourd/Ash gourd
Long runner beans/string beans
Mango 1 piece.

You can substitute with vegetables like squash, cauliflower, Ridge gourd turns out good. There are no big rules in my kitchen, what is available...I'll try to make use of it. If you have access to Indian/native vegetables, its more than good.

Sour buttermilk 1 bowl full
Onion 1 large sliced
Coconut oil 1-2 spoons
Cumin seeds 2-3 spoons
Green chilies 6
Whole coconut(fresh)
Mustard seeds 1/2 spoon
Curry leaves few.


In a wide vessel, heat oil. Add sliced onions, vegetables, salt and buttermilk. Cook them over low-medium heat.

In a blender, add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them to thick paste. Set aside.

When the vegetables are 3/4th done, add this thick coconut paste. Cook without lid. Once the water content is reduced. Remove from heat.

In a separate pan, heat oil. Add mustard, cumin and curry leaves. Run this seasonings over the Aviyal made above.

Serve this as a side dish to go with your sambhar rice.


Malabar Special Ramzaan Sweet Treat

Unnakayi. Unnakaye. Unnakaya. Pazham Nirachadhu. Stuffed Plantains. Vazhai Kai Appam?Vayaka Adda. Vayyakada. Kai ada. Kayeada.

Generally I do cook several dishes from my blogger friends, but I don't picture or post them. This is the first time, I am so impressed with my fellow blogger's work and tried her recipe the very same day. When she posted this recipe' under Ramadhaan special, I was so curious to try it immediately. That was quite exciting and totally a new dish for me:) But I was so skeptical to post the same because' mine didnt turn out very well...hmmm but its okay for the first time, right! Anyhow, comeon please take a look, at the original version, here.


Semi ripe plantains (not raw, not got it?)
Egg with Sugar - scrambled
Cashewnuts and raisins - ghee fried.
Ghee for deep frying.


Steam the palntains, peel and core them. Now mash them coarsely.

Divide into equal parts, and flatten them...fill-in scrambled eggs plus nuts and raisins. Cover and bring them to elongated ball shapes. Repeat the same for allt he remaining stuff too.

Shallow or deep fry these in hot ghee. Yep, yummm:)


Spicy Plantain Curry

Vazhaikai Milagu Kuzhambu:

Chettinad style Plantain Curry. Vazhaikai Kuzhambu. Arattikai-Miryalu Pulusu. Kacha Kela - Kali Mirch Curry. Vazhaikai Masala Kuzhambu.

Another spicy invention from my kitchen to Y'll! I love Chettinad of the spiciest food in the world! Touch of fennel, heat from pepper, pearl onions and curry leaves, now you guess the flavour!! Lot of people misjudge, chettinad food' is all about meat and fish, but clearly it is'nt. They have good collection of vegetarian menu too! Very outstanding preparations, infact...kola urundai, paniyaram... the list is big!!


Green Plantain 1
Turmeric 1/4 spoon
Chili powder 1 spoon
Sesame oil 1/4 cup
Mustard seeds 1/4 spoon
Curry leaves - fried to garnish.

To be Fried in Oil and Wet-Ground to Paste:

Garlic 7-9 cloves
Pearl Onions 1 cup
Country tomaotes 2
Tamarind pulp lemon sized ball.

To be Toasted Each Separately and Powdered Togather:

Fennel Seeds 1 spoon
Pepper 2 spoons
Coriander seeds 2 spoons
Cumin 2 spoon
Dry red chilies 5-7.


In a wide wok, heat oil. Add mustard seeds and followed by wet-ground paste. Fry real good.

Then add the sliced palntain to it. Add salt, turmeric and chili powder. Cover and cook for few minutes.

Now add powdered spices too, add 2 cups of water and cook over medium heat, maybe until gravy thickens.

Garnish with curry leaves and serve warm to go with your rice.


Green Plantain Fry.

Raw Plantain Fry:

Fried Green Plantain. Green Plantain Fry. Vazhaikkai Varuval. Attikaye Koora. Kacha Kela ka Subzi.

Radhai Aunty's vazhaikai varuval'...I usually name the dish, after a person...who introduced it to me!:) Makes it lot easier to remember! More than the taste...its always the associated memories for me!

When I was at chennai last year(vacation). My aunty made this spicy varuval for me. It was more or less like the one, mommy do...but something was extra aromatic there! Yeah it was 'Vadagam'! Although we are regular vadagam users for tadka(tempering/thaalippu). Never actually tried them for varuval or poriyal!! Hmmm, nice way to announce the neighbourhood, that the lunch is ready....sizzzz - sizzling sound of tadka and the aroma!!! Enough already...let me tell you how to make it! If you have no clue what 'Vadagam' is, then you need to scroll back to my previous posts/use search button!!!


Plantain 1 medium - sliced and left in water, until cooking
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Tamarind paste 1/4 spoon
Asafoetida 1/4 spoon
Garlic 6 cloves with skin - crushed
Ginger 2" grated
Shallot 1 chopped finely
Tomato 1 small chopped
Sesame oil 1/4 cup
Mustard seeds 1 spoon
Curry leaves few
Vadagam(Tamil Nadu Tempering spices mixture)1-2 spoons.


In a wide wok, add 1 cup of water. Throw in salt, turmeric, chili and tamarind to it.

Now immerse the sliced plantain...cover and cook over medium heat.

Once when they are done, remove from heat.

In a wide wok, heat oil. add tempering spices and wait till it crackles. Then add ginger, garlic, shallots and tomatoes. Fry real good.

Followed by cooked plantain. Spread them and fry till they get roasted evenly to all the sides.

Serve warm as a side dish.


Fried Plantains

Vazhai Kai Poriyal:

Green Plantain Fry. Kacha Kela ka Subzi.

I happen to taste this Awesome recipe in my Aunty's house(Raadhai, Mylopore). She is a gifted cook! She dedicates lot of her time in cooking and exploring new meanings to old or traditional recipes. All her recipes were fabulous. I enjoyed everybit throught my stay there. She also shared some of her best kept secrets in cooking, gave me hand outs of her recipe collection and what not! She is a good host and likes to feed people!

The good speciality about the recipe is tempered with 'Thallippu Vadagam'! Ah....I wish you could smell it right now! The ginger and vadagam fragrance....fills the whole kichen, and makes it more perfect day!


Raw plantain 1 large
Onion 1 medium chopped
Ginger 2-3" grated
Garlic 4 beads chopped
Tomato 1 small chopped
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Thallippu vadagam(this is important)
Curry leaves
Sesame oil


Plantain sliced as the way you want it. Leave them in cold water until cooking(to avoid that discoloration)!

Boil plantain slices for 4-6 minutes and then discard the water.

In an iron wok, heat oil. Add vadagam + curry leaves. Let them pop.

Then add ginger, garlic....fry for about 2 minutes.

Followed by onions and toamtoes. Fry till golden brown.

Now stir-in boiled plantain. Add salt, turmeric and chili powders. Fry over low-medium heat for long turn them crispy. A wide skillet...with neat spreaded slices will make it appropriate.


Plantain Poriyal

Plantain Rice Fry:

Vazahikkai Arisi Poriyal. Green Plantain Fry. Kacha Kela Ka Subzi.

I happen to taste this recipe in friends place. Tho' the original recipe asked for peeling the skin, grating and was without turemric! I have altered all along and practically couldnt bring that orinigal taste or crispy-ness! a fix, I added rice flour to promote some crispy-ness!! It turned okay! Well......will one day post that original recipe without my overwhelming aimbitions. Meanwhile....try to enjoy this!


Plantain 1
Rice flour 1/4 cup
Asafoetida 1 pinch
Turmeric 1 pinch
Chilies 3 sliced
Chana-Urad dal 2 spoon
Mustard 1/4 spoon
Curry leaves few.


Cook plantain with limited salt till tender. Set aside.

In a wok, heat oil. Add mustard, chana-urad dal, asafoetida, turemric, chilies and curry leaves.

Now add this cooked plantain to this above set-up. Fry real good over high heat. Add rice flour to bring some crispyness! When fragrant...remove from heat!


Vazhaithandu Lemon Salad

Vazhaithandu Lemon Salad:

Plantain Stem/Banana Stem Salad.


Plantain Stem(slender)
Lemon 1 fruit sqeezed
Musard seeds 1/4 spoon
Cumin 1/4 spoon
Urad dal 1/2 spoon
Asafoetida 1 pinch
Curry leaves 2-4 finely chopped
Oil 1 spoon.


Chop the stem carefully. Like first start them as roundels....each time...remove their extra fibre. Then go sideways of cutting. Maybe pile up the roundels.

Leave these chopped stem in cold water to avoid discoloration. Now use a sparp edged spokes(I used mor-mathu, a kind of whisk). Use this to remove excess fibres from the plantain.(Just give a shwirl in that water). heat up the oil in a pan, Add all the seasonning items and wait till they pop.

Now bring the plantain stem in a non-reactive bowl, add salt plus lemon juice! Further add above fried sasonning!

Serve chilled as a salad! Yes...thats really refreshing one I ever had!!


Plantain Flower Usili

Vazhaipoo Usili:

Plantain Flower Subzi. Vazhai-Poo Usili. Attipoo/ arattipoo Usili. Kela ka Fool Usili.

When I visited my hometown.....we have palntain tree in the house! I happen to cook palntain flower all the time! We either make 'kootu' or 'vadai' generally! So...for a change...I was going thro' local magazines and came up with this idea of making usili. My Dad really appreaciated this dish! So as Mommy and Bro' Pari!!


Plantain Flower 1 large(see my other plantain flower recipes for cleaning instructions)
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few
Green chilies 3 finely chopped
Dry red chilies 6
Chana dal 1 cup(soaked in water for 20 minutes)
Ginger-garlic paste 1 spoon
Fennel seeds 3 spoons
Salt(to grind with dal)
Salt for beans
Turmeric 1 pinch
Curry leaves few(to grind)
Oil 2 cups


In a blender dry grind fennel seeds, salt, dry chilies and curry leaves. Set them aside.

Wet grind chana dal bit coarsely and set aside.

In a pan, heat oil. Add mustard, cumin, curry leaves, chana and urad dal. Let them pop and splutter well.

To this add green chilies and finely chopped flower. Fry well. Add salt and 1 pinch of turmeric powder. Sprinkle little water over this. Cover and cook.

When it is 3/4th cooked add chana-wet ground paste and cook without lid. Let the dal paste get well coated with the vegetable. Toss to all the sides..until dal gets fried and cooked.

Run few spoons of oil now, if needed. The dal should not be wet or undercooked anymore. It should be sort of crispy and fragrant now.

Serve this hot as a side dish to rice or chappathi/roti.

Vazhaithandu Soup:

Plantain Stem Soup.

Plantain stem is full of fibres! Tamilians use it as vegetable...only when it is tender. The bottom most stem is bit hard...with this tuff fibre, where it makes cooking hard! Sometimes....when you leave these stem for couple of days in fridge...there you go! Most of the moisture dries up! Only at those occasions we prefer juicing them or making soup recipe! Yeah....plantain stem is appreciated for its helps to clarify ones gall stones! Its a perfect soluction for kidney trobles! The water content! Amazing...teeny little stem holds so much of nutritious water! If the stem is very slender and them raw in lemon salad or yogurts based salad! Mid sized stem....poriyal, kootu and sambar. Again...bottom most generally discarded or thought unpalatable stem....goes into soup,juice or rasam recipe!


To be Toasted Each Seperately and Powdered Togather:

Coriander seeds 1 fistful
Whole peppercorns 2 spoons
Cumin seeds 2 spoons

Coarsely Wet-Grind These:

Chilies 1-2
Onion 1 small bulb
Ginger 1-2" piece
Garlic 2-3 beads
Tomato 1
Curry leaves few
Coriander leaves few

To chop:

Plantain stem - finely grated/juiced(depends upon the stem you got)
Scalion 1
Tomato 1
Cilantro leaves few
Turmeric 1 pinch


Cumin seeds 1/2 spoon
Peppercorns 1/4 spoon
Curry leaves few
Oil few spoons.


In a wide pot/dutch oven, heat oil. Add pepper, cumin and curry leaves. Wait till it pops up.

Add chopped ingredients, salt and pinch of turmeric to it. Saute for few minutes.

Add 4-6 mugs of water...bring it to boil. Add powdered spices too. Let this boil really well over low-medium heat! Maybe till all the spices and stem's flavour steep into the soup liquid.

Remove from heat and serve immediately as a starter. Serves best as a in between- meals.


Vazhakkai Varuval:(Version 2)

Plantain Fry. Vazhaikkai Varuval. Attikkai Koora/Fried Kacha Kela.


Plantain 1 large
Garlic 1 whole head cut into tiny pieces/minced
Tamarind paste 1/4 spoon
Red chili powder 1 spoon
Turmeric powder 1/2 spoon
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Asafoetida 1/4 spoon
Curry leaves 1 cup
Oil 1-2 cup


1. In a deep bottomed vessel add 1/2 cup of water. When the water is warm enough add salt, turmeric powder and chili powder.

2. To this masala add plantain pieces and cook with lid. Sim cook with lid. Never add extra water to this. The plantain should be cooked with this masala alone.

3. When the vegetable is almost cooked without leaving any water. Add Tamarind paste and rotate them to all sides with spatula. While using spatula make sure of not cutting the vegetable. Better to have wooden spatula.

4. In a deep frying pan add oil. When the oil is hot enough. Add Mustard seeds, cumin seeds, curry leaves, asafoetida, garlic. Fry them for a while and add plantain. Do not cover them now. Maintain the stove in low heat.

5. Let the plantain get well fried the other side too. The plantain should be crispy outside and yet bajji like inside. This is the correct time to serve.

6. This fry is good combo with simple Dal rice, Curd rice or Rasam rice.


Vazhai-Thandu Kootu


Plantain Stem 1 medium size(slender one)
Thoor dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Ginger-Garlic paste 1 spoon
Tomatoes 1-2 finely chopped
Turmeric powder 1/4 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.


Finely chop the plantain stem. First by slicing....while slicing remove the fibre carefully. Then pile these slices and finely chop. Leave them in cold water until cooking to avoid discoloration.

Cook the dal in a pressure cooker.

Trim the ends of radish and finely grate them.

In a large wok/handi, heat oil. Add chilies, let it crackle well.

Then add ginger-garlic paste, fry real good...till its raw odour leaves.

Add onions and salt. Fry till onions turn to golden color.

Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped veggie.

Fry for few minutes, maybe till the veggies coats oil. Add cooked dal(lentils).

Add salt and turmeric too.

When the vegetable is done soft and much of the moisture is absorbed, remove from heat.

Heat oil, in a seperate pan...add mustards, cumin, asafoetida and curry leaves to it.

Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.

Garnish with finely chopped cilantro leaves.

Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti.

Vanjiram Fry using Banana Leaves:

Actually its a bake/steam cooking recipe! But my brother insisted on frying he liked the idea of plantain leaves giving a smoky odour to your fish. Well...we both were experimenting in my Mom's kitchen(back home). We steamed the fish first(well-wrapped in plantain leaves) and saved it for calorie counters! And to tell you that....thats the end of actual recipe! But we took over from here....we fried the same for quick few seconds in get a crispy outlayers! Nice one, right!


King Fish 4-6 Slices
Plantain leaves 4-6 wraps(a young leaf would make a good wrap)
Ginger-garlic paste 1 spoon
Turmeric 1/2 spoon
Chili powder 1 spoon
Rice powder 1 spoon
Lemon juice from 1 fruit
Sesame oil few spoons.
Oil 1/4 cup for tawa frying(optional).


Mix....salt, turmeric, chili powder, rice powder, ginger-garlic paste and lemon juice.

Now coat this over fish slices. Cover and leave it in fridge for about 2-4 hours.

Spray sesame oil in the leaf. Little bit on the fish slices too. Now wrap each fillet with an individual leaf. Either steam them or bake them.

You're done. If you wanna fry for more crispier taste...simple! Spray some oil in a griddle/tawa. Fry them with or without leaves.

Serve warm as a side dish for your south Indian meals....hmmm, I pretty doubt it, you'll end up eating them on your kitchen counter!:)


Vazhai-Thandu Vepudu:


Thick and bottom plantain stem 1
Moringha Greens 1 fisful(optional) I didnt use any today
Garlic 1 whole head crushed along with skin
Peanuts/groundnuts – 1 cup (without shells)
Dry red chilies 10-15
Turmeric powder ¼ spoon
Ground nut oil – 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Curry leaves crisply fried 1 cup – for decoration.


Dry toast the peanuts in a heated iron wok. Transfer them to a wide plate. Carefully rub them to remove the fine pink skin.(from the peanuts)

Again dry toast the red chilies in the same wok.

In a blender, add toasted peanuts + chilies and grate it. Set this aside.

Finely chop the stem. Each time after slicing....remove the excess fibre. Keep them in cold water until cooking to avoid discoloration.

In a wok, heat oil. Add mustard, cumin seeds and garlic to it. Let them pop and splutter well.

Add chopped vegetable now and sauté for few minutes. Further add salt and turmeric powder to this. Cover and cook for few minutes.

When the vegetable is half the way done, add grated peanuts and chilies, stir fry over medium to high heat. Maybe till they are really fried and fragrant.

Transfer them to display vessel and decorate with crisply fried curry leaves.

Serve warm as a side dish for curd rice, sambar rice, rasam rice or even with chappathi.


Vazhaikai Chips:

Plantain Chips. Arattikaya Pakodi. Kacha Kela Ka Chips.


Raw Plantain 1 large and slender
Pepper powder(fresh)
Oil for deep frying.


Slice the plantains into thin slices. Leave them in cold water until cooking/frying.

Now heat oil in a frying pan. When the oil is smoky hot...fry few slices till crisp.

Fry only few at a time. Do not crowd the oil. Always maintain the stove over medium heat. Leave the chips over kitchen tissues for a while.

Repeat the same for all the remaining batches.

Sprinkle salt and pepper while they are still warm.

Placing them in microwave is also a good idea, to make it extra crisp!

Serve as a snack/appetizers.


Vazhaikkai Podi:

Plantain Podi to go with Rice. Arattikaya Podi.


Raw Plantain 1
Turmeric 1 pinch
Chana dal 1 fistful
Urad dal 1 fistful
Pepper 2 spoons
Coriander seeds 1 fistful
Cumin 1 spoon(optional)
Curry leaves few(I dont find it here)
Dry red chilies 6
Asafoetida little bit
Oil for frying.


Chop plantain pulp alone and leave in cold turmeric water until cooking.

Heat oil, fry them till crisp.

Leave them in kitchen tissues.

Dry/with little oil toast/roast all the above mentioned ingredients(except salt). Maybe toast each seperately.

Now blend both fried palntain and above mixture togather.

Mix salt to it. Store in an air tight container.

Serve with steamed rice.