Vazhakkai Vathakkal is obviously the Tamil counterpart of Kerala's Kaya Mezhukkupuratti.
Raw Banana or Vazhakka comfortably takes its place majestically in varied forms on the lunch tables of both the states, being a much common backyard vegetable!
Vazhakkai vathakkal, a very easy to make side dish is the dry stir fried version which I make at least once a week, learnt from my ma in law, which is again a family favourite.
Vazhakkai/Raw banana- 2-3
Turmeric powder- 1/4 tsp
Salt- to taste
Sambhar powder(better option) or red chilly powder - 1tsp
Oil- 1-2 tbsps
Mustard seeds- 1/4 tsp
Urad dhal-1/2 tsp
Curry leaves- a sprig
Peel the green skin of the raw bananas and immerse in a pan of water.This is to prevent the brown coloration of the peeled veggie.
Slice them into thin rounds (not too thin: say, slightly less than half cm each).Simultaneously boil a wide pan of water( 2 cups more or less, to immerse the slices comfortably) along with salt and turmeric powder. Throw in the slices as soon as you are done, boil for a few seconds and drain the slices from the hot water using a colander.Be careful not to over cook the pieces and see to it they are firm and half cooked. Be careful with the boiling water while you drain too :)
[Generally the slices are seasoned without the pre cooking part. I follow this method after my in laws as it demands lesser amount of oil].
Heat oil in a wide non stick kadai.Splutter mustard seeds, brown the urad dal, throw in the curry leaves and finally the pre cooked slices.Add the chilly/sambhar powder.Toss the slices. Check salt and toss once a minute.Let them get fried for 10-15 minutes in low flame until roasted and browned on both sides.Remove from fire and serve hot with rice and curry.
I used 2 tsps of idly milagai podi ;) instead of sambhar podi for this recipe which tasted great, for a change :)
I made this as an accompaniment to Inji Kuzhambu and seasoned dhal for lunch, today.