Vaazhakai or Plantain is my most favorite vegetable. I have this every alternate days. My mum says when she had me in her womb , my grandmum would prepare this dish often , maybe that is why I like this so much :).
This is a simple south indian style stir fry that requires only 10-12 minutes to cook this dish. To get a crispy “karamadhu” , I suggest you use an iron skillet or iron kadaai to make this. Plantains absorb a lot of oil , hence you require about 200 ml of groundnut oil or rice bran oil for this dish. I’ve used groundnut oil for authenticity , you can use any oil you want. I’ve used kuzhambu podi to add flavor to this dish.
3 peeled and chopped plantains
- Take a iron kadaai , pour the required amount of oil and keep it on medium heat.
- Once the oil heats up after about few minutes , add mustard seeds , chana dal , urad dal , asafoetida and curry leaves. Saute this for some time.
- Add in the chopped plantains and stir immediately , you don’t want to burn the tempering and give a smoky flavor.
- Add turmeric , red chilly powder , Kuzhambu Podi and salt.
- Saute this and allow it to cook for 8-10 minutes. Stir in between with 2 minute intervals. Make sure you do not burn the bottom portion. Every time you stir this bring the bottom portion to top and let the top go to the bottom of the kadaai , only then it’ll cook evenly and it’ll be crisp throughout.
- Do not be alarmed when the quantity of the plantain reduces as it cooks. The tendency of the plantain is such that ,while stir frying , it reduces in volume once it becomes tender.
- Once this is done , take off the heat and transfer it to a serving bowl.