Vazhakkai Fry | Vazhakkai Varuval
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5.0
6 reviews
Excellent
Vazhakkai Fry | Vazhakkai Varuval
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Vazhakkai Varuval or Vazhakkai Fry is a spicy and slightly crisp stir fried dish made with raw unripe green skinned plantains. This South Indian plantain preparation pairs well as a side dish with rasam, sambar, and dal.
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Ingredients
To be crushed coarsely
- ½ teaspoon cumin seeds - crushed or ½ teaspoon cumin powder
- ½ teaspoon black pepper - crushed
Other ingredients
- 2 tablespoons coconut oil or any preferred oil
- ½ teaspoon mustard seeds
- ¼ cup pearl onions - thickly sliced, (or 4 to 5 pearl onions or ¼ cup sliced shallots or small onions or ¼ cup chopped onions
- 1 green chilli - chopped or slit
- 6 to 7 curry leaves
- 2 plantains - medium -sized or green unripe banana, chopped in small cubes
- ¼ teaspoon turmeric powder
- ¼ teaspoon Kashmiri red chili powder
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon fennel powder
- salt as required
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Instructions
Preparation
- Take cumin seeds and black pepper in a mortar-pestle. Crush coarsely and keep aside.
- Peel, rinse and chop the pearl onions in thick slices.
- Peel and chop the plantains in small cubes just before you start cooking. If you chop them earlier then they darken. Thus you need to soak them in water to avoid darkening.
Making vazhakkai varuval
- Heat 2 tablespoons coconut oil. Instead of coconut oil you can use peanut oil or sunflower oil also.
- Keep heat to a low or medium-low and add mustard seeds. Let them splutter.
- Then add the thickly sliced pearl onions, chopped or slit green chili and curry leaves.
- Sauté for about 2 minutes on a low heat. Next add the chopped plantain cubes and mix well.
- On a low heat begin to sauté plantain.
- Do keep a check and stir after every 2 to 3 minutes.
- Sauté plantain till they are half done or half cooked on a low heat.
- Then add crushed cumin seeds and black pepper.
- Next add turmeric powder, kashmiri red chili powder, garam masala powder, coriander powder and fennel powder. Also add salt as per taste.
- Mix the spice powders very well with the plantains.
- Continue to sauté till plantains are cooked and tender.
- Stir regularly at intervals so that the plantains are cooked evenly or else the bottom layer gets too browned. So frequent stirrings are required.
- Sauté till plantains are slightly crisp and cooked tender.
- Serve Vazhakkai Fry hot or warm as a side dish with any South Indian meal. You can even garnish Vazhakkai Varuval with some chopped coriander leaves if you like.
Notes
- Instead of coconut oil, use sunflower or peanut oil or any of your preferred oil.
- Choose plantains that are unripe and not semi-ripe.
- Peel the plantains first and then chop them just before you begin making the recipe. Or else you will need to soak them in water so that they do not discolor.
- This is a spicy Vazhakkai Fry. But you can adjust the spices and seasonings according to your taste.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
46g
(15%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
8g
(40%)
Sodium
836mg
(35%)
Potassium
697mg
(20%)
Fiber
4g
(16%)
Sugar
21g
(42%)
Vitamin A
1470IU
(29%)
Vitamin C
69mg
(77%)
Calcium
32mg
(3%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Sodium | 836mg | 35% |
| Potassium | 697mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 1470IU | 29% |
| Vitamin C | 69mg | 77% |
| Calcium | 32mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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