Vazhaikai (raw plantain) poriyal - 2

Poṟiyal is the Tamil word for fried or sometimes par boiled and sauteed vegetable dishes. The equivalent name in Kannada is Palya and in Telugu, its Porutu. It is usually made by shallow frying shredded or diced vegetables, seasoned in oil with mustard, spices and garnished with coriander, curry leaves and fresh grated coconut (in case of boiled vegetables). It is a popular South Indian vegetarian dish and is served as a side dish to a three-course meal of rice with sambhar, rasam and curd.

All poriyals are named based on the vegetable that is used like potato poṟiyal, cabbage poriyal, beans poriyal, beetroot poriyal, carrot poriyal, podalanga (snakegourd) poriyal, vazhaikai (plantain) poriyal, vendakai (lady’s finger) poriyal and many more.

Vazhaikai (raw plantain) poriyal -2

 Serves 4

Ingredients

3 Plantains
3 tbsp vegetable oil

1/2 tsp mustard seeds
1 tsp of urad dhal or gram dhal (optional)

2 red chillies
2 green chillies

1/4 tsp asafoetida 
1/4 cup (4 heaped tbsp) of freshly grated coconut
salt to taste 
2 tbsp of chopped coriander

few curry leaves 

Method

1. Apply a dash of oil on your hand (peeled plantain can be sticky) and peel the skin of the plantain. Cut lengthwise and dice it (about 1.5cm as shown below). In a bowl of water add a pinch of turmeric powder and 1/2 tsp of salt. Immerse the cut pieces into the water and boil it till it is almost cooked.

2. Remove from stove and drain the water completely. Heat a kadai or sauté Pan and add 3 tbsps of cooking oil. Add 1/2 tsp of mustard seeds and when it starts to crackle add the dal. Let it brown then add chillies, curry leaves, cooked bananas, asafoetida, corriander and coconut. Keep the flame on low and saute for a minute. It is now ready to serve.

About Rama :

I was born & raised in Belgaum and hail from a traditional Tamil Brahmin family. I have learned over the years to cook sambar, rasam, kozhambu, kootu, gothsu, curries, poriyal, payasams, festival savouries & sweets, sundals, prepared rice varieties, snacks, pongal, vadai, bonda and make poodis, chutneys, usuli, vathals (vatrals), vadams,  pickles etc.,Apart from learning to cook from my mother the authentic Vadama Iyer food, I was greatly influenced by the regional food (in Belgaum) which was mix of Marathi and Kannadiga dishes.

This blog is not only about authentic Tamil Brahmin food but also includes other vegetarian dishes from all over India and I use garlic and onions whenever necessary. I have tried out all the recipes posted in this blog and also photographed them during the process. I have tried to explain each recipe with clear step by step instruction and photographs. Do leave your comments.

Vazhaikai (raw plantain) poriyal - 1

Poṟiyal is the Tamil word for fried or sometimes par boiled and sauteed vegetable dishes. The equivalent name in Kannada is Palya and in Telugu, its Porutu. It is usually made by shallow frying shredded or diced vegetables, seasoned in oil with mustard, spices and garnished with coriander, curry leaves and fresh grated coconut (in case of boiled vegetables). It is a popular South Indian vegetarian dish and is served as a side dish to a three-course meal of rice with sambhar, rasam and curd.

All poriyals are named based on the vegetable that is used like potato poṟiyal, cabbage poriyal, beans poriyal, beetroot poriyal, carrot poriyal, podalanga (snakegourd) poriyal, vazhaikai (plantain) poriyal, vendakai (lady’s finger) poriyal and many more.

Vazhaikai (raw plantain) poriyal - 1

Serves 4

Ingredients

3 Plantains
6 tbsp vegetable oil

1/2 tsp mustard seeds

1/2 tsp turmeric powder

1 & 1/2 red chilli powder

(depending on the spice one needs)

1/4 tsp asafoetida 
salt to taste

few curry leaves 

Method

1. Apply a dash of oil on your hand (peeled plantain can be sticky) and peel the skin of the plantain. Cut lengthwise and chop it into thin slices (about 5mm as shown below). In a bowl of water add a pinch of turmeric powder and 1/2 tsp of salt. Immerse the cut pieces into the water and drain just before you start the frying process.

2. Heat a shallow pan and add 4 tbsp of cooking oil. Add 1/2 tsp of mustard seeds and when it starts to crackle add the curry leaves. Keep the flame on low and add 1/2 tsp turmeric powder, 1 & 1/2 red chilli powder and 1/2 tsp salt. This will retain the colour of the chilli powder.

3. Add the cut plantain and stir continuously for 2 minutes on high flame. Reduce flame to medium and stir the plantain for about 3 minutes. Add 2 tbsp of cooking oil and 1/4 tsp asafoetida. Fry till plantain is crisp. Taste and add more salt if necessary. Remove from fire and garnish with curry leaves.It is now ready to serve.

 

About Rama :

I was born & raised in Belgaum and hail from a traditional Tamil Brahmin family. I have learned over the years to cook sambar, rasam, kozhambu, kootu, gothsu, curries, poriyal, payasams, festival savouries & sweets, sundals, prepared rice varieties, snacks, pongal, vadai, bonda and make poodis, chutneys, usuli, vathals (vatrals), vadams,  pickles etc.,Apart from learning to cook from my mother the authentic Vadama Iyer food, I was greatly influenced by the regional food (in Belgaum) which was mix of Marathi and Kannadiga dishes.

This blog is not only about authentic Tamil Brahmin food but also includes other vegetarian dishes from all over India and I use garlic and onions whenever necessary. I have tried out all the recipes posted in this blog and also photographed them during the process. I have tried to explain each recipe with clear step by step instruction and photographs. Do leave your comments.