In Tirunelveli, most of the poriyal recipes would ask for 'steam cooking' or 'par boiling' the vegetable before tempering. My amma used to make this in a single step....she would just temper the vegetables and cook them in the same frying pan.
But I always make this in Tirunelveli saiva samayal method, which I learned from our Rukmani aunty. I adapt this method, because I temper all of my dishes (like sambar, rasam) one by one using the same kadai while cooking and finish off with this poriyal. Try this and enjoy !
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| Vazhaikkai poriyal (வாழைக்காய் பொரியல்) |
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| Cut the vazhaikai into 1 inch squares (approx) |
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| I use this banana (Thai banana) for cooking purpose (from my file photos) |
Green unripe banana - 2
red chili powder - 3/4 tsp
turmeric powder - 1/2 tsp
cumin - 1 tsp
salt - to taste (1 tsp)
Tempering:
Coconut oil - 1 tbsp
mustard - 1 tsp
urid dal - 1 tsp
hing - a tiny pinch
curry leaf - 1 sprig
red onion - 1 (small)
dry red chili - 1
shredded coconut - 2 tbsp
Method:
Wash and clean the banana. Scrub and remove the outer skin mildly. We can remove the skin completely but I prefer to keep the skin on.
Cut it into small cubes. Put it in water immediately to prevent it from oxidation (color change).
Pour 4 cups of water in a sauce pan. Bring it to boil and cook the chopped banana tender crisp (it should not be mushy, but cooked well). Drain water. Add salt, turmeric powder, chili powder, cumin to it and mix well. Keep the cooked banana mix aside.
Heat coconut oil in a wok. Add mustard seeds, urid dal, hing and let mustard crackle. As soon as urid dal turns mild pink, add cut dry chili, curry leaf, chopped onion and fry till onion turns soft (not brown).
Add the cooked banana and stir well. Cook covered in low heat for 1 minute. Sprinkle shredded coconut, mix well and switch off.
Vazhaikkai poriyal is ready!
Serving suggestion:
Serve as side dish with sambar, rasam and rice.
Time taken:
Preparation: less than 10 minutes
cooking : 10 minutes
