Vazhaikkai Poriyal | Plantain Curry
Vazhaikkai Poriyal is a mild & tasty poriyal made by tempering vazhaikkai with onion, coconut & spices. Vazhaikkai Poriyal is a good alternate to regular vazhakkai fry, easy to make and a good choice to side it up with masala rice varieties. How to make Vazhaikkai Poriyal is featured in this post with step by step pictures.
Servings2 people
Ingredients
- 1 vazhakkai / raw banana / plantain (after chopping comes to 1 cup roughly)
- 1 medium sized big onion finely chopped
- 2.5 tablespoon coconut
- 1/4 teaspoon turmeric powder
- salt to taste
To Temper:
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1/8 teaspoon hing
- 1/2 teaspoon jeera
- 1 pearl garlic
- 1/2 teaspoon urad dal
- a sprig curry leaves
Instructions
- Peel off the skin of vazhakkai and cut them into bite sized pieces.
- Boil water(just till immersing level) and add the chopped pieces into it along with little salt and turmeric powder.
- Cook until the veggie turns soft. Don't drain water. Keep the cooked veggie aside.
- Heat oil in a pan – add the items listed under ‘to temper’ let it splutter.
- Then add onion and saute till it turns transparent.
- Then add cooked vazhakkai, required salt and give a stir.
- Keep closed and cook for 2mins. Add coconut, give a quick stir and switch off.
- Serve Vazhaikkai Poriyal with rice and any kuzhambu of your choice!
Notes
- While peeling off the skin of plantain, grease your hands with oil to avoid stickiness.
- After cutting the veggie keep it immersed in water to avoid it from changing its color.
- Make sure you don't strain the water after cooking the veggie as all the nutrients will go off. I always add water till veggies immersing level while cooking and don’t drain the water.
- You can pressure cook the veggie too if you are confident about the cooking time.
- Do not overcook the veggie, it should be soft but hold its shape.
- I served this poriyal along with rice and arachuvita kuzhambu with mochai.
- Adding garlic helps to avoid gastric problems.
- Raw coconut is of less cholesterol so I always add coconut and immediately switch off for any poriyal. But if you are packing the poriyal then give a stir till coconut gets roasted then switch else it may get spoiled early.
Nutrition Facts
Vazhaikkai Poriyal | Plantain Curry
Amount Per Serving (75 g)
Calories 211
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 978mg43%
Potassium 572mg16%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 19g21%
Protein 3g6%
Vitamin A 1395IU28%
Vitamin C 222mg269%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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