Vazhakkai varuval with curd rice is one of the beat the heat summer recipes. In our family, we call it Vazhakkai Fingers Just to differentiate from other vazhakkai(raw banana) recipes. We love to eat spicy Vazhakkai varuval with cold curd rice, specifically on the summer afternoons. This particular Vazhakkai Varuval is a big hit in our family. Ingredients like sesame oil, fennel seeds, garlic, and curry leaves make the vazhakkai Varuval so special and delicious.
We all know how the summer in Chennai feels like, During the summer after a long cooking session, we sometimes feel tired even to swallow the cooked food. Those days Quick and comfort recipes like vazhakkai varuval with curd rice would be a heavenly combo for a summer lunch. If you have a kid, who eats selective menu Please pack, vazhakkai varuval and curd for School lunch. I am sure the kid will eat the entire food and bring the empty lunchbox to home.
Ingredients:
- 300 grams of Plantain/raw Banana(lightly peeled)
- 1.5 tbsp of sesame oil
- 1/4 tsp of fennel seeds, crushed
- 2 number of medium size garlic cloves with skin, crushed
- 10 number of curry leaves
- 1/4 tsp normal red chili powder
- 1/2 to 3/4 tsp of salt(adjust to taste)
- 1/4 tsp of Kashmiri chili powder
- 1/4 tsp of turmeric powder
- 3/4 cup of water (adjust the water level max 1 cup)
- 3 tbsp of oil for roasting(sesame or any other oil of your choice)
Procedure:
Stage 1: Vazhakkai Masala
1. Heat 1.5 tbsp of sesame oil in iron or any metal pan.
2. Add the crushed fennel seeds and fry for a second.
3. Next, add in the crushed garlic cloves and fry until lightly golden.
4. Now, add the fresh curry leaves and let it fry for a second.
5. Reduce the heat to medium-low and add the Kashmiri chili powder, red chili powder, and turmeric. Stir for 30 seconds.
6. Add the chopped raw banana and salt. Mix the masala until the masala covers the raw banana evenly.
7. Pour some water and mix well.
8. Cover the pan with a lid and let it come to boil it may take 6 minutes or until raw banana is 60% cooked.
9. Open the lid and Give a quick mix. Let the raw banana cook for another 3 minutes until the masala is thick and raw banana is well cooked.
10. You can directly serve the Vazhakkai masala at this stage. But if you’re looking for roasted lines and not worried about the fat content then, follow the rest of the steps.
Stage 2: Vazhakkai Varuval
11. Reduce the heat to medium-low and add 2 tsp of oil on the sides of the cooked raw banana.
12. One quick stir and spread the cooked raw bananas evenly in one layer. Each raw banana pieces should touch the metal pan.
13. Repeat Step 11 and 12 until the desired texture. However, over-roasting raw bananas may make them harder.
I like to serve vazhakkai varuval with thick curd rice and spicy cashews roasted in the ghee.
