Showing posts with label South Indian curries. Show all posts
Showing posts with label South Indian curries. Show all posts

Vazhaikkai Curry

 Vazhaikkai, raw banana is to be used on days like Amavasya, or on those days when Tharpanam need to be given. 

Raw banana curry is a very simple one that can be done at great ease. 


Raw Banana- 2 nos

Turmeric Powder - 1/4 tsp

Asafodeita - 1/2 tsp

Salt - 1 tsp

Sambar Powder - 1 tbsp

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Split Urad dal - 1 tbsp

Curry leaves - a few


Cut the raw banana into cubes. It can be cooked either in open pan or pressure cooked for 1 whistle. (Make sure you add very little water when you are pressure cooking it). 

In a pan add oil, when hot add mustard seeds, urad dal, asafodeita, turmeric powder and mix well. When the mustard seeds splutter add the curry leaves and the cooked raw banana. Mix well. Add salt and sambar powder and mix well. Ensure the pieces do not get mashed up. 

Chenai fry (Yam Fry)

This style of fry is very delicious and every one will like it.

Chenai (Yam) - 1/2 kg
Kitchen King Masala from everest - 1 tbsp
Red Chilly Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Asafodeita - 1/2 tsp
Salt to taste
Oil - 1/4 cup

Cut the Yam(Chenai) into squares of 1 cm thickness. In a shallow vessel place the yam slices. Add all the powders and 1 tbsp of oil Shake well so that all the powders are coated well on all the pieces. Pressure cook this for about 3 whistles.

Heat a tawa and place the pieces one by one. Sprinkle oil around the pieces and let it fry. Turn the next side and fry till both the sides become golden brown.

Goes well with any Vathakuzhambu or hot rasam rice.