Skip to main content

Vazhaikkai Thuvattal - Nagercoil Raw Banana (Plantain) Stir Fry

Vazhaikkai thuvattal - classic dish from Nagercoil, which is simple yet tasty. Vazhaikkais are one of the vegetables that are widely used in South Indian foods.


There are so many side dishes made with vazhaikkai which goes well with all kuzhambu or rice varieties. No one can say no to the side dishes prepared with vazhaikkai. The coconut masala grounded along with small onions and cumin add more flavor to this dish. Generally for vazhaikkai or any other roasts the vegetables must be roasted in a hard kadai on medium until crisp. Then only it tastes good. In this dish, the vazhaikkai cubes are precooked and then roasted in a kadai along with the ground masala. In most of Nagercoil dishes, the turmeric powder is added along with the vegetables while cooking. This helps to get uniform colour to the dish. You can also add turmeric powder while grinding the coconut also. This is similar to our Tirunelveli vazhaikkai poriyal dish with a few variations. I like this vazhaikkai thuvattal with rasam very much. Now let's see how to prepare this Vazhaikkai thuvattal with step by step instructions.

Here is the video link for Vazhaikkai Thuvattal 




Checkout my other recipes with Plantain

Plantain and Yam Eriseri 
Aviyal 
Raw Banana (Plantain) Curry 
Raw Banana (Plantain) Poriyal
Raw Banana (Plantain) Fry 
Raw banana (Plantain) Puttu (Podimas)
 




Vazhaikkai Thuvattal - Nagercoil Raw Banana (Plantain) Stir Fry Recipe Details
 
Print Friendly and PDF
Prep time : 10 minutes
Cook time : 15 minutes
Serves : 4
Category : vegetable side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 plantain
  • 1 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1 tsp mustard
  • 1 tsp urid dal
  • few curry leaves
  • 4 - 6 tbsp coconut oil
  • salt to taste
For coconut masala
  • 4 tbsp grated coconut
  • 1 red chilly
  • 3 small onions
  • 2 garlic cloves
  • 1 tsp cumin
Cooking Directions
  1. Wash the plantain and cut both the ends. Peel the skin gently and cut them into cubes with medium thickness.
  2. Add turmeric powder and cook the plantain on medium heat until soft.
  3. Take a small chutney jar and grind the coconut, red chilly, small onions, garlic cloves and cumin coarsely without any water.
  4. When the plantains are cooked well drain the water completely and transfer it to a bowl. Allow it to cool down for a few minutes.
  5. Heat 2 tbsp coconut oil in a hard kadai and add the mustard, urid dal and curry leaves. Allow them to crackle and add the ground coconut paste and red chilly powder.
  6. Mix it well and fry them for a few minutes and add the cooked plantain.
  7. Gently mix the plantains with the coconut masala and swirl the remaining coconut around the edges and cook on medium heat until crisp.


Vazhaikkai Thuvattal - Nagercoil Raw Banana (Plantain) Stir Fry with step by step photos

Wash the plantain and cut both the ends. Peel the skin gently and cut them into cubes with medium thickness.

The plantain will quickly turn black so add it immediately to a vessel filled with water and salt. Add turmeric powder and cook the plantain on medium heat until soft.

Take a small chutney jar and grind the coconut, red chilly, small onions, garlic cloves and cumin coarsely without any water.


When the plantains are cooked well drain the water completely and transfer it to a bowl. Allow it to cool down for a few minutes.


Heat 2 tbsp coconut oil in a hard kadai and add the mustard, urid dal and curry leaves. Allow them to crackle and add the ground coconut paste and red chilly powder.


 Mix it well and fry them for a few minutes and add the cooked plantain.

Gently mix the plantains with the coconut masala and swirl the remaining coconut around the edges and cook on medium heat until crisp.

 Tasty Vazhaikkai thuvattal is ready now and transfer it to the serving dish.



Comments

Popular posts from this blog

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Pidi Karunai Kizhangu (Yam) Masiyal

Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family. 

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b