This blog is so close to me that I feel very lonely if I do not post and interact with fellow bloggers. This blog is kind of my family now. I have reached India safely and I am enjoying my stay. I was at my in-laws for the past few days but now I am at my parents place as my hubby's office is near from my mom's place.Yes! he has to work from here for 2 weeks only after that the real vacation starts. Anyways I have started to give my menu details to my mom and my mother-in-law. Both are great cook and I like many of their recipes. Today I am posting one of my mom's recipe which is my favourite. Vazhaikai Poriyal is one of my first choice when it comes to side dish for More kozhambu, an authentic South Indian gravy done for marriages and for festivals. I am sending this to JFI-Jihva for Tamarind .Here is the link to the JFI main page which was started by Indira of Mahanadi.
1 Raw Plantain (Vazhaikai)- peeled and sliced
1 cup tamarind juice
Salt to taste
1 tsp urad dal
1 tsp mustard seeds
A pinch of hing powder
2 Red chilli whole
2 tsp grated coconut (fresh or frozen)
1 tsp turmeric powder
2 or 3 curry leaves
1 tsp of oil
In a pan, add the sliced plantain (vazhaikai) and add tamarind juice with turmeric powder and required salt.
Cook until the Plantain is tender. Switch off and keep it aside.
In an other pan, add 1 tsp of oil and add mustard seeds. When it pops add hing powder and urad dal. Saute for few seconds. Now add the curry leaves and red chilli whole.
Now add the cooked Plantain (Vazhaikai) and mix well.
Add grated coconut and mix well.
As I told earlier, I love it with More kozhambu, but you can have it with any of your favourite rice item.