from BEARDO's kitchen :VAZHAKKAI PORIYAL

Vazhakkai Poriyal

(aka Plantain Dry Fry)

I have decided that hence forth I am going to park all my cooking on my official blog. Well it may also whet your reading appetite as I also write on other things too.

So today I am going to share with you how to prepare Vazhakkai Poriyal or Plantain Dry Fry. Its a typical South Indian dish that is simple to prepare.

Wash and deskin the plaintain. (You can cook it with the skin too, but the texture will be different). Then chop it up in small cubes and let it soak in water. ( Add a little yogurt in the water, to keep the plantain from turning dark due to oxidization.

Then drain out the water, add tumeric, chilly powder and salt, marinate for a short while. 

Tampering item includes, cumin seeds, fennel, fenugreek, dried chilly, urad dhal, and mustard seeds.

As usual, heat coconut oil, throw in the tampering item, always remember mustard seeds goes first. 

Then transfer the marinated plaintain and stir. 

Add a little water to allow the plaintain to cook. 

Then add chopped green chillies and stir. Btw also add a little hing to avoid flatulence. Plaintain is known too cause 'angin' (gas). 

Pour a little ghee to give it a flavour and the finale would be to sprinkle desiccated coconut, and let it blend well. 

and .... Viola you have your Vazhakkai Kootu. 

It will go well with rice and bread.

My Amma just mentioned that I should have squeezed some lime into it to give it an ump...Amma knows best. 

Try it out and let me know.

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