Vazhaikkai (Plantain) Poriyal can be prepared in many different methods. It is a vegetable that can be used for most of us during fasting. It is included in our diet after the fasting is over. It is helpful in boosting the immune system and regulate digestion. We prepare plantain puttu or plantain poriyal or aviyal during fasting and other important days like Pournami, Shasti and Ammavasa.
Unlike my other poriyal dishes, vazhaikkai poriyal also prepared using the same technique. What I liked about the poriyal dishes with plantain or potato was the added cumin, garlic and coconut mixture flavour the plantain. The flavours from garlic and cumin give a nice taste to the soft plantain cubes. During fasting, leave the garlic cloves and onions. This poriyal is a good side dish for any kuzhambu or rice varieties.
Similar Poriyal Recipes
Prep time : 5 minutes
Cook time : 10 minutes
Serves : 3
Category : veg side dishes
Author : Muthulakshmi Madhavakrishnan
Ingredients
Take a deep vessel or pan and add 3 cups of water. Add the plantain cubes and cook them on medium heat for 5 to 7 minutes. Add the required salt and turmeric powder.
Grind the coconut, small onions, cumins and garlic cloves coarsely.
When the plantains are cooked well, turn off the heat and drain the water completely. Transfer it to a separate bowl.
Heat oil in a kadai and add the mustard and urid dal. When it splutters, add the cooked plantains and mix them gently. Add the ground coconut mixture and curry leaves. Mix them well and cook for 2 minutes or until the water content in the plantain completely evaporates. Transfer the poriyal to the serving dish.
Unlike my other poriyal dishes, vazhaikkai poriyal also prepared using the same technique. What I liked about the poriyal dishes with plantain or potato was the added cumin, garlic and coconut mixture flavour the plantain. The flavours from garlic and cumin give a nice taste to the soft plantain cubes. During fasting, leave the garlic cloves and onions. This poriyal is a good side dish for any kuzhambu or rice varieties.
Similar Poriyal Recipes
Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Recipe
Prep time : 5 minutes
Cook time : 10 minutes
Serves : 3
Category : veg side dishes
Author : Muthulakshmi Madhavakrishnan
Ingredients
- 2 plantain
- 1/2 tsp turmeric powder
- 1 or 2 dried red chilly
- 3 small onions
- 3 garlic cloves
- 2 tbsp grated coconut
- 1/2 tsp cumin
- 2 tbsp oil
- salt to taste
- Peel the plantain and cut into half. Cut each half into small circles or semicircles. Add the plantain cubes in a bowl of salted water.
- Take a deep vessel or pan and add 3 cups of water. Add the plantain cubes and cook them on medium heat for 5 to 7 minutes. Add the required salt and turmeric powder.
- Grind the coconut, small onions, cumins and garlic cloves coarsely.
- When the plantains are cooked well, turn off the heat and drain the water completely. Transfer it to a separate bowl.
- Heat oil in a kadai and add the mustard and urid dal. When it splutters, add the cooked plantains and mix them gently.
- Add the ground coconut mixture and curry leaves. Mix them well and cook for 2 minutes or until the water content in the plantain completely evaporates. Transfer the poriyal to the serving dish.
Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal with step by step photos
Peel the plantain and cut into half. Cut each half into small circles or semicircles. Add the plantain cubes in a bowl of salted water.
Take a deep vessel or pan and add 3 cups of water. Add the plantain cubes and cook them on medium heat for 5 to 7 minutes. Add the required salt and turmeric powder.
Grind the coconut, small onions, cumins and garlic cloves coarsely.
When the plantains are cooked well, turn off the heat and drain the water completely. Transfer it to a separate bowl.
Heat oil in a kadai and add the mustard and urid dal. When it splutters, add the cooked plantains and mix them gently. Add the ground coconut mixture and curry leaves. Mix them well and cook for 2 minutes or until the water content in the plantain completely evaporates. Transfer the poriyal to the serving dish.
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