Tickling Palates

Lacto-Ovo-Vegetarian recipes for everday

You are here: Home / Chettinad Cuisine / Chettinad Vazhakkai Curry

Chettinad Vazhakkai Curry

By 35 Comments

If you all could remember this post, you will know the Aachi who cooked up some amazing recipes of her origin, which is you guessed right, Chettinad. This recipe is also learnt from her and which I would like to dedicate to her. I could very easily say that this is the most loved side dish made of Vazhakkai in my home.

You’ll Need:

  • Vazhakkai / Raw banana / Plantain – 1
  • Onion – 1
  • Tomato – 2
  • Ginger garlic paste – 1 tbsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Mustard seeds – ½ tsp
  • Urad dal – 1 tsp
  • Curry leaves – 2 sprig
  • Salt – to taste
  • Oil – 2 tbsp

Method:

Trim the edges of the plantain and slightly scrape the skin. Take care not to peel the skin fully. Cut into cubes and immerse in water to avoid discoloration as shown in the picture.

 
Take a heavy bottomed kadai and heat the oil. Add the mustards seeds and once t pops add the urad dal and sauté till it turns light brown.


Now add the chopped onions and 1 sprig of curry leaves and sauté till the onions turn translucent. Add the ginger garlic paste and the chopped tomatoes and cook till the tomatoes become mushy.

Now add the red chilli powder, turmeric powder, coriander powder and salt and mix well. Add the plantain cubes and ¼ cup of water. Mix well and close with a lid and cook for 10 mins. Remove the lid and mix lightly in between. Add more water if the curry is dry.

Cook till the plantain is tender and soft and switch off. Add another sprig of curry leaves and cover with the lid for another 10 mins for the curry leaf flavor to merge with the curry. Serve hot with Drumstick sambar rice. It tastes just too good.

Notes: 

DID YOU TRY THIS RECIPE?
Share it on Instagram, tag @ticklingpalates and hashtag it #ticklingpalates or you can also share it on ticklingpalates FB Page.

  • Add more water only when needed. If you add more water at one go then the plantain will get over cooked and turn mushy and the skin will also separate.  
  • If you are planning to omit ginger garlic paste then Don’t.
Also try these recipes belonging to Chettinad Cuisine – Chettinad Kalyana Vatral Kulambu,   Chettinad Vegetable Kurma
This Chettinad Vazhakkai Curry is off to the event of mine CBB Series #2 ~ Chettinad Cuisine and to Charitha who is hosting C for Colorful Currys

Never Miss a Recipe!

Subscribe to receive new posts and recipes via email:

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

More yum from Tickling Palates!!!

Chettinad Thakkali Kulambu Recipe
Egg Bhurji Recipe – Muttai Poriyal
Punjabi Dum Aloo Recipe – Air Fryer Recipes
Gongurra Soya Curry | Soya Chunk Recipes

Reader Interactions

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.