Sunday, July 12, 2015

Posted by Mala at 2:00:00 AM No comments

There is a special technique to make Vazhakkai Vadhakkal. I always make it in a flat, broad pan, making sure, each and every piece of the raw banana touches the pan, so that,  as and when it is tossed and turned, it  gets roasted evenly. You can see  each piece separate, without sticking to the other. I have  used minimal oil, but still this kind of a golden coloured , roasted  Vadhakkal, resembling potato almost!

Raw banana - 3, chopped fine, and dropped into water, so that it won't turn black
Turmeric powder - 1/2 tsp
Hing powder - 1/4 tsp
Chilli powder - 1 tsp
Salt to taste
Fresh curry leaves
Gingely oil for seasoning - 4tbsp
Mustard seeds - 1 tsp

Recipe Cuisine: South Indian; Category: Curries
Prep time: 10mts; Cooking time: 30mts

Serves 4-5 

Pan heated, seasoning of the above mentioned done in the oil, along with hing powder and turmeric.

Chilly powder, salt and curry leaves added, along with the cubed raw banana 

Half done

                                                  Almost done....getting roasted perfectly

Vazhakkai roast ready to be served with any sambar, rasam and hot rice.


* Incase you want to cut and refrigerate the previous night, add 2 tsps of buttermilk to the water. This keeps the cut banana pieces in their natural colour.
* If you feel, it needs a couple of spoons of oil, you can add that, as it gets roasted.
*Always remember, this curry should be reheated in a pan only, and not microwaved. If heated in a microwave, it gets sticky, all the pieces stick to one another, and you cannot expect it to be evenly roasted.



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