Friday, November 7, 2008

Vaazhaika ( Plantain ) - Peas Masala Fry


Vaazhaika(plantain) - 1 - cut into square pieces
Green Peas - A hand full(boiled or fresh)
Big Onion - 1/2 - chopped
Tomatao - 1/2 chopped
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 powder
Graam masala - less than 1/4 tsp
Curry masala powder - 1/4 tsp(optional)
Salt - 1/2 tsp or as per need

For Grinding:

Grated coconut - 3 tsp
Ginger - 2 inch
Garlic - 4 nos
Fennel seeds - 1/4 tsp.

For Frying & Seasoning:

Oil - 4 tsp
cloves & cinnamon - 1 nos(each)
Curry leaves - few
Coriander leaves - few


1. Boil the plantain adding turmeric powder, 1/4 tsp or less salt and 1/4 cup of water. Do not add more water.
2. Half cook them, say in high flame exactly 4 mins, medium flame 6 mins. Then if there is excess water drain them.
3. Heat oil in a pan and fry the boiled plantain. Since it is half cooked it wont break when you fry. (see pic below)
4. Keep the fried plantain aside and in the remaining oil in the pan, add cloves and cinnamon sticks.
5. Add onion and fry till golden brown, then add tomato, chilli powder, garam masala, curry masala powder, and remaining salt and fry till oil gets separated.
6. Add ground coconut paste and then add curry leaves and coriander leaves.
7. Now and then add green peas. If the peas are already boiled let it for 3 mins, else wait until the peas get cooked. You will get semi gravy form or in other words, fry this mixture till oil gets separated.
8. Now add fried plantain to the semi gravy and mix until everything gets mixed well.

Fried Plantain:

Notes and Secrets:

You can prepare this specially for any feast or on any festival day. We half cook and fry the plantain to retain the square shape, else it will be smashed. For tamarind rice other than potato fry, this also suits yummy.



Tamarind - A lemon size
Tomato - 2(medium size)
Turmeric powder - 1/4 tsp
Hing - A pinch
Cumin seeds - 1/2 tsp
Black pepper - 1/2 tsp
Garlic - 4 nos(peal off the skin)
Mustard seeds - 1/4 tsp
Red chilli - 2 nos
Oil - 1 tsp
Salt - 1/2 tsp or as per need
Curry leaves - few
Coriander leaves - few


1. Soak the tamarind in water for 20 mins and extract the juice adding 2 cups of water.
2. Now smash the tomato and mix with the tamarind juice.
3. Grind cumin seeds, pepper and garlic together and add to the mixture.
4. Add curry leaves and coriander leaves.
5. Heat oil in a pan, splutter mustard seeds, and add red chillies.
6. Now add the tamarind juice mixture and add turmeric, hing and salt and stir once.
7. Heat until it start to boil, turn off immediately, if not taste will differ.


Best for digestion, and has high medicinal value. If you have cold add pepper more to this rasam and have. Pepper clears the throat and helps to recover soon from cold. If you have fever, we like to have something in bitter taste. This is easy to digest and you can have at that time.