Vazhakkai Poriyal

Most of the traditional curries cooked on a daily basis in south Indian kitchens are simple and quick preparations. They are served as a side dish to rice and go by different regional names like koora, palya, poriyal, and thoran. An example is this plantain curry aka vazhakkai poriyal that was a part of Tamil Nadu lunch thaali, I posted a while ago. It is a tasty, every day kind of curry that can be prepared with the basic ingredients found in any Indian home. 

The preparation is so common place that one can replace plantain in the recipe with any other vegetable. However it is to be noted that some vegetables may need not need boiling at all and just sautéing is needed. This was the first time I had a plantain curry with such simple flavors, vazhakkai podimas being an exception. We usually add a souring agent like tamarind / lemon juice and jaggery as well in this preparation. It makes a good accompaniment to any south Indian meal.

Some other plantain preparations that I have posted here.

Plantain fry

Aava pettina aratikaaya koora (Plantain cooked in mustard base)

Vazhakkai podimas

Ingredients:
2 plantains (About 2 cups peeled and cubed)
1/8 tsp. turmeric powder
1 tbsp. oil
1 tsp. skinned black gram / urad dal
1 tsp. mustard seeds
1 / 2 green chilies or 2 / 3 dried red chilies, broken into bits
A sprig of curry leaves
A pinch of asafoetida
Salt to taste
1/4 cup shredded fresh / frozen coconut 

Directions:

* Peel and cube the plantains. Pressure cook plantain cubes along with enough water and turmeric without turning them into a mush.  

(One or two whistles depending upon the cooker.) Or the plantain cubes can be cooked with enough water on stove-top in a pan or in a microwave just until fork tender but not mushy. Drain all the water used to cook the plantains.

* Heat oil in a kadai / pan and add black gram and mustard seeds. When mustard seeds start to splutter, add chillies, curry leaves and asafoetida. 

* Stir them and add the plantain cubes, salt and coconut and mix them well. (Thaw if using frozen coconut before adding to the curry.) Let them cook on low flame for a couple of minutes and turn off the stove.

* Serve the curry with rice, drizzling a little ghee over it.

This post is an entry for Blogging Marathon with the theme 'Dry Side Dishes'. Check the link to find out what other marathoners are cooking.

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