In vazhakkai puzhi varuval, the combination of the tangy tamarind with the savory plantain creates a delicious and flavorful dish that is sure to delight your taste buds. The crispy texture of the plantain complements the softness of the tamarind-infused gravy, making it a perfect accompaniment to steamed rice. This dish is not only quick and easy to make but also a great way to incorporate plantains into your diet. Give it a try and enjoy a unique and satisfying South Indian culinary experience. Also try a different variant of this recipe, vazhakkai varuval.
Vazhakkai Varuval
Difficulty: EasyA simple and easy varuval made with plantain (raw banana or vazhakkai). This goes well with sambar rice or Rasam rice.
Vazhakkai Puzhi Varuval
5
servings10
minutes15
minutesA simple and quick side dish made with plantain (raw banana/Vazhakkai) and tamarind (puzhi), suitable to be served with rice.
Ingredients
Green Banana – 1
Sambar powder – 1 teaspoon heaped
Turmeric powder – ¼ teaspoon
Asafoetida powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
Tamarind – Gooseberry size OR tamarind paste one teaspoon
Oil – 2 tablespoons
Directions
- Remove the skin from banana and cut it into ¼ inch thick round pieces and put it in water.
- Soak tamarind in little water and extract thick juice or use tamarind paste.
- Wash the banana pieces well and take out from water and put it in a broad vessel. Add sambar powder, turmeric powder, asafoetida powder, tamarind extract and salt. Sprinkle little water and mix well. Keep aside for ten to fifteen minutes.
- In a kadai put the oil and when it is hot, add the banana pieces and stir well. Separate each piece and cover with lid.
- Cook on low flame for five to ten minutes stirring (actually you have to turn the pieces gently) now and then.
- Remove the lid and turn the banana pieces and keep it on low flame on stove till it is dry and crispy.
This looks a great recipe. Need to try it.
Thank you for this delicious recipe.
Hi Viji and Chitra,
Thank you for visiting and your comments.
suuuuuuuper curry.
and a plate a appadiye kodunga.. want to have it all.
Hi Shobana,
Thank you for your comments. It will go well with Rasam Sadam. Please try and post your comments.
It looks delicious and my wife and I are going to try it the next time we get a plantain. BTW, the pictures are really beautiful make one feel like cooking the dish. Have you tried to write a south indian vegetarian cookbook?
If you have time I welcome you to my blog: http://lookingfortranquility.blogspot.com/
Look forward to more postings from you.
Hi Mukundtn,
Thank you for visiting my site and your comments. I have visited your site and it is very informative. Will read it fully when time permits.
Hi Kamala,
I tried it out and came out perfect. Thanks for sharing the recipe with us
Hi Hema,
Nice to hear that you tried this recipe and came out well.
i've tried this. excellent taste.
Thank you Susila for visiting my blog and your feedback.
Hi kamala this is Umadinesh you gave a very fantastical tips to us , about kolam and cooking all.. we really want to encouraging you for your services to us .. thankyou
Hi Mrs Kamala,
I am new to this blog. I was looking for sambar powder which can be made at home. I cant find it. If you upload the sambar powder and rasam powder, i would really appreciate it. It will be a useful recipe for many of us who dont know how to prepare sambar powder.
BTW, is there anything called vatha kulambu podi? pls explain.
Thank you,
Hi Kamala,
I tried this yesterday. It was very good. My husband liked it. Your blog looks neat, easy to pick and a set of most commoy prepared dishes. The tips you gove for some recipies are good. Thanks.
Preetha Venkat 🙂
Nice to hear that you tried this recipe and it was good. Thank you for your kind feed back on the website.