Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Vazhakkai Poriyal – Easy Plantain Fry

Posted by on Jan 27, 2011 in Featured, Veggie Entrees & Sides | 8 comments

ST Authors Meet up – Day 2

Happy Republic Day everyone…

Today is our second day together. We were watching some special programs in tamil channels and just chilling at home. Today we prepared Plantain Fry, Appala Poo Kozhambu, Cabbage kootu, Rasam and papad. And I made this plantain fry which is quick and simple. Here you go…

Preparation time: 25 minutes

No. of servings: 5

Spice level: 3 out of 5

Ingredients:

  • Raw plantain – 2
  • Sambar powder – 1 and 1/2 tbsp (adjust to spice level)
  • Oil – 2 tbsp
  • Mustard seeds – 1tsp
  • Curry leaves – a few
  • Salt to taste

Method of Preparation:

  1. Remove the skin off the plantains and cut into slices (neither thin nor thick).
  2. Heat a tbsp of oil in a deep bottomed pan and add mustard seeds.
  3. Once they splutter, add curry leaves and toss.
  4. Add the sliced plantains and salt.
  5. Combine them nicely and add some water.
  6. Cover and cook for 6 minutes at medium heat or less.
  7. Add sambar powder and stir well. Cover and cook for 6 more minutes.
  8. Remove the lid and stir gently.
  9. Repeat it until plantain becomes soft and cooked.
  10. Plantain fry is ready.

🙂  Serve along with white rice and sambar/rasam or any gravy.

8 Comments

  1. Sharmilee / January 27, 2011

    Yummy meal platter looks too gud

  2. jeyashrisuresh / January 27, 2011

    i too love to add sambhar powder in curry.love the platter

  3. Priya / January 27, 2011

    Love this simple and delicious poriyal anytime.

  4. Deepa / January 27, 2011

    Poriyal looks to be delicious and yummy.

    Deepa
    Hamaree Rasoi

  5. Priya (Yallapantula) Mitharwal / January 29, 2011

    I have raw banana, almost ready to rot. So, this is what I am going to make out of it 🙂

  6. shan / January 31, 2011

    Hi,

    THanks for the recipe. When to add sambar pwd? You forgot to mention in your recipe.

    Thanks

    Shan

  7. Nithu / March 10, 2011

    Thanks for all your comments.

    Thanks Shan for letting me know. I have added.

  8. uma / March 1, 2012

    tried it… came out very nice and delicious… thanks for the recipe