Vazhaikkai Poriyal (Plantain stir fry)

This vazhaikai poriyal was a staple in our house as we had some (lot) of banana trees in our backyard. I have seen amma running there to pick some unripe plantains whenever there were some surprise guests. We love this poriyal very much. Also recipes like this comes handy when we need some extra side dishes. Hope you too love this just as much as I love this vazhaikkai poriyal. 

Ingredients:

Unripe Plantain - 2
onion (finely chopped) - 1
dry red chilly - 2
curry leaf - 1 sprig
Peanut oil - 2 tbsp

mustard - 1 tsp

urid dal - 1 tsp

hing - 2 pinch
shredded coconut - 3 tbsp
cumin - 1/2 tsp
turmeric - 1/2 tsp

salt - 2 tsp

Method:

Wash the green plantains / bananas. Steam cook them using an Idly cooker or in a normal cooker without adding the pressure valve for 10 minutes. Check it by piercing a fork and it should pass through without difficulty but firm in shape.

Take out and let them cool. Remove the skin.

Let cool. Cut it into small cubes.

In a wok, heat the oil and add mustard seeds followed by the black gram lentil. As soon as the mustard crackles add the hing, dry red chillies, curry leaves , onion and stir till the onion wilts. Immediately add the diced plantain, salt, turmeric and mix well. Check for salt.  

Fry till it becomes loose. If using nentharankaai (plantain variety) add 1/4 cup water and cook closed for 2 mins if needed. If using shorter banana (Tamilnadu variety), no need to cook in water after steaming.

Then mix the freshly shredded coconut and switch off.

Vazhaikkai Poriyal is ready!

Serving suggestions:

Serve as side dish with rice and sambar or vatral kulambu or kara kulambu or rasam.