With the seasoning podi ready, for dinner we enjoyed vazhakkai curry. The poriyal or curry recipe is my mother-in-law's and she makes it so well. The challenge with raw plantain is that, it tends to get dry in spite of cooking it well, especially when it cools. When vazhakkai is over cooked it get mushy and it does not look very appetizing but might taste fine. It is therefore best when its served hot off the store. By adding podi/ powder to an veggie that is prone to dry up fast it gets kind of tricky for me. But this time, I must say I managed to keep it moist, with the vazhakkai still holding its form.
Vazhakkai/ Raw Banana - 4 pealed and cut into 1/2 inch cubes
Water - Enough to soak and cook the raw banana
Oil - 2 tbsps
Mustard Seeds - 1 tsp
Asafoetida - a pinch
Red Dry Chillies - 2 ( add more for more spice)
Udad Dal - 1 tsp
Curry Leaves - a few
Turmeric Powder - 1/2 tsp
Coconut ( optional)- 2 tbsp
1. Cut the vazhakkai and add it to a bowl of cold water.
2. Boil water in a stock pot and add the vazhakkai and salt and cook until its done. This will be done fast so keep an eye.
3. Using a colander drain the water well and set the boiled veggies aside.
4. Add oil to a frying pan. Add asafetida, mustard seeds and let it pop. Then add udad dal, red chillies and curry leaves.
5. Add the boiled veggies and add it to the frying pan and gently mix. Add the seasoning powder and turmeric powder, coconut and mix well so that he vegetable gets coated with the podi. Check to see if more salt is required.
5. Cover and cook on medium and allow them flavors to blend. Sprinkle some water to allow the podi to stick to the veggie.Serve with mor kozhambu or sambar or rasam or curd rice.
Note: If the vegetable cools, sprinkle some water and heat it up in the microwave or on stove top. It makes it fluffy and fresh.