South Indian Vazhakkai Puli Kootu Recipe (Plantain In Tamarind Based Curry)
Vazhakkai Puli Kootu Recipe is a delicious way of cooking with plantains or raw banana. It is spicy, tangy and little sweet with the addition of jaggery in it. Plantains are known for its great source of resistance starch which helps in reducing the risk of diabetes by aiding in blood sugar control, also controlling the blood pressure. Serve the Vazhakkai Puli Kootu Recipe along with Steamed Rice, Beetroot Garlic Lemon Rasam and Papad for a simple yet delicious weeknight dinner.
If you like recipes with raw banana, here are some more recipes for you
- 2 Raw Banana , cut into cubes
- 5 Shallots , sliced
- 2 Tomatoes , roughly chopped
- 1 tablespoon Tamarind Paste , (adjust)
- 2 teaspoon Sambar Powder
- 1 teaspoon Jaggery , powdered, optional
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
- 2 Dry red chillies
- 2 teaspoons Sesame (Gingelly) Oil To dry roast and grind to a smooth paste
- 2 teaspoons Chana dal (Bengal Gram Dal)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 3 tablespoons Fresh coconut , grated
How to make South Indian Vazhakkai Puli Kootu Recipe (Plantain In Tamarind Based Curry)
To begin making Vazhakkai Puli Kootu Recipe, peel the skin of the raw banana's and cut them into cubes and place them in a bowl of water to avoid discolouration.
Dry roast the channa dal, cumin, fennel seeds until golden brown.
Add coconut to this mix and roast till brown.
When the mixture gets cool, grind them into a smooth paste adding little water using a mixer grinder.
Now heat sesame oil in a pan, add the mustard and fenugreek seeds and let it crackle.
Add the asafoetida, red chilli and curry leaves and let it splutter.
Add the sliced shallots and fry until it turns slightly brown.
Add the drained raw banana cubes and tomatoes and saute for a minute.
Add the sambar powder, season with salt, add half a cup of water, mix and cook with a lid on until the raw banana is well cooked on low heat. This will take around 10 minutes.
Add the ground spice mix, tamarind pulp and jaggery, adjust the salt and mix well. Simmer for 5 minutes.
Once the dish comes together and becomes slightly thick, switch off the flame.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.