Vazhakai is raw plantain or banana. A poriyal (dry curry) or Podimas (dry curry made with mashed plantain) made from this is one of the staples at any wedding lunch. It is a very simple dishto make but somehow I have never made it. This was my first attempt and a made up recipe remembering the taste from years ago.
Raw banana: 2
Mustard seeds, urad dal, jeera: 1/2 tsp each (i add more urad dal for extra crunch)
Curry leaves
Sambar powder: 1 tsp or according to spice level
Peel and slit the banana lebgthwise into two. Then slice into 1/2 cm thich slices.
Boil in salted water until soft or pressure cook. I add some turmeric powder in the water too, but this is optional. (I think pressure cooking for 1-2 whistles should be suffecient, I did for 3 whistles, and it became a but mushy. would have been perfect for podimas. But i liked the end result a lot)
Heat some oil and add the rest of the ingredients. When they splutter, add the dry banana and sambar powder. Fry for about 5 minutes, stirring occationally and gently. Serve as a side with rice and sambar.
we too make this same way. we call it balekai(plaintai) palya(subji/bhaji) in kannada. it is very loved food in my native. i guess 1 whistle is enough when u pressure cook it.
ReplyDeletethe pics are really good.
before i foget u can add me to ur blogroll. i will send u the registered paper on consent later;)
i made a typo. i meant plantain..
ReplyDeletenice and simple and nostalgic for me. but what i want to talk about is really your earlier post about the door-turned-coffee-table. what a find! it's gorgeous. could it be from the erstwhile princely kingdom of kapurthala? congratulations, and i'm so jealous:)
ReplyDeleteSia: Hmm palya = poriyal. i always felt that there is a lot of similarity in tamil and kannadiga cooking. esp idli, dosa and sambar.
ReplyDeleteJacob: You are so right... I heard it as kapoor tholah. was wondering what tholah meant. haha.. i guess I need to brush up on Indian history. I will correct it on the post.
I love Plantains too.Last week I bought 3 and didn't cook for 4 days and they turned yellow.But when I cooked them,they didn't taste sweet at all,so all went well!:))
ReplyDeleteLooks wonderful and simple recipe.Must taste great with rice and sambhar.I will try next time and post mine too later sometimes.
Asha: Yea I think they last a while in the fridge. Mine were there for about 10 days.
ReplyDeleteSP,
ReplyDeleteI love balekai(Plantain) and everything made out of it even this palya. Loved the first picture. Beautifully captured picture.
Seema: Thanks for your comment. I will look for more balekai recipes on your blog :) I only know this one dish.
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