Indian Plantain Fry Recipe (valakai varuval)

Ingredients:

• Plantain (valakai) - 2 
• Oil
• Sombu (Fennel seeds)- 1 tsp
• Garlic pieces -3
• Ginger - 1 inch
• Turmeric powder- 1/2tsp
• Red chili powder -1tsp
• Salt -as needed

How to make south Indian Valakai Varuval?

Remove the skin of raw banana and cut them in to small thin pieces.

Grind sombu, garlic, ginger, turmeric powder, red chili powder, salt and add little water.

Then boil the raw banana lightly and magnate with the paste for 15 min.

Now heat the pan with oil and add the marinated plantain mixture and fry. (Or)

Instead of deep fry try below method.

Heat the pan with 2 tbsp of oil and add curry leaves.

Now add the paste stir well for some time until the light color change comes.

Then add the boiled plantain and mix well.

Allow to roast in low flame.

Plantain fry Indian valakai varuval is ready to taste.

It goes well with curd rice. 

Valakai Varuval

Pasi Payaru Masiyal (Mashed Green Gram Gravy)

Ingredients:

• Pasi Payaru – ½ cup
• Sambar oinion – 10 (chopped)
• Garlic – 3 cloves
• Cumin Seeds – 1 tsp
• Coriander Seeds – 1 tsp
• Green Chilies – 3 (chopped lengthwise)
• Mustard Seeds – ¼ tsp
• Oil
• Curry Leaves
• Turmeric powder
• Salt as per requirement

Pasi Payaru Masiyal Saiyum Murai (How to make Pasi Payaru Masiyal)

Pressure cook the whole green gram with garlic, a pinch of turmeric powder (with 2 cups of water) for 5-6 whistles (the lentil should be cooked well)

After the full release of the vapor, drain half amount of water (You can use this water to prepare Rasam)

Meanwhile, crush cumin seeds and coriander seeds coarsely

In a aluminum vessel heat 3 table spoon of oil, add mustard seeds when it pops up add chopped onion, curry leaves, green chillies and fry it for some time and add crushed cumin + coriander seeds. Fry it for a minute in a medium flame

Add the cooked green gram and required amount of salt

Cook it for 5-10 minutes. Remove from stove

Now smash the mixture into coarse paste using egg beater.(normally wooden hand mixer is used in villages to crush the horse gram)

Now Pasi Payaru Masial is ready to serve!!!

Vendhaya Sadham/Rice - Fenugreek Rice – Paati Samayal

Ingredients:

• Rice – 1 cup
• Fenugreek Seeds – 3 tsp
• Sambar Onion – 15 (remove the skin and keep it in full size)
• Tomato – 1 (chopped)
• Garlic – 4
• Chili Powder – 1 tsp
• Red Chilly – 2 nos
• Mustard Seeds – ¼ tsp
• Turmeric Poweder – ¼ tsp
• Cumin Seeds – 1tsp
• Water – 3 cups
• Curry leaves
• Oil
• Salt as per the requirement

For Grinding:

• Coconut – ¼ (medium sized) grated
• Cardamom - 1 nos
• Clove - 2 nos
• Cinnamon stick - 4 (small)
• Caraway (sommbu) - 1/4 tsp

How to make Vendhaya Sadham (Rice)?

Wash 1 Cup of rice in water. Now soak rice for 10 mins and filter the water and keep them aside

Meanwhile, in a small pan fry cardamom, clove, cinnamon stick and caraway in low flame (The raw smell should be disappear)

Add this to grated coconut, and grind this as a smooth paste

Crush cumin seeds and garlic together

In a pressure cooker fry fenugreek in 5 tsp of oil in medium flame. Then add mustard seeds, when it pops up, add onion, curry leaves, red chillies and fry them for 1 minute, then add chopped tomato and again fry it for 1 minute.

Add grated coconut mix with 3 cups of water, turmeric power, crushed cumin seed + garlic mixture, chili powder, salt

Now add the rice. Close the cooker and wait till it whistles 3

After the full release of the vapor, open it up and add 1 teaspoon ghee if necessary

Now the Venthaya Sadham is Ready!!!

Serving Tips:

It can be served with ghee and curd. And it goes well with pickles, coconut chutney and raitha
(thayir pachadi)