South Indian Vazhakkai varuval my moms favorite recipe and me and my brother love having it during lunch at school days. I prepared this for my husband now he likes it very much.
Peel the skin from raw plantain and cut into 1/2 inch circle and immerse in water so that its color doesnt change.
Add little turmeric and allow it to boil for 2 mins in high flame.
Check carefully that the vazhakkai is not over cooked. 80% cook is enough as we are going to fry again.
See the cooking consistency in the picture. Switch off the stove and immediately strain the excess water.
Cool it completely.
Meanwhile chop coconut around 2-3 tbsp of coconut is enough.
Add 3/4 tsp Ajwain/Omam
Add 3/4 tsp of Fennel seeds / பெருஞ்சீரகம்
I added little more so totally 1 tsp.
Add 5-6 Garlic cloves / பூண்டு பற்கள்
Grind to a paste.
Add little water and Grind finely.
Transfer it to a bowl.
Add 1 tbsp Chilly Powder / மிளகாய் தூள்
Add 1 tsp Coriander Powder / மல்லித்தூள்
Add 1/2 tsp Turmeric Powder / மஞ்சள் தூள்
Add 1/2 tsp Cumin Powder / சீரகத் தூள்
Add 1 tsp Salt or as required
Add 1/4 tsp Cinnamon Powder
Mix everything well till combine. check spiciness and salt.
Add 1 tbsp Corn flour / சோள மாவு
Now coat all the cooked vazhakkai/raw banana with the masala as shown.
Keep all the vazhakkai for 1/2 an hour so that the masala gets deep inside.
Now fry it in a non stick pan preferably.
Add oil and cook in batches.
Once one side is done turn other side and cook in low flame. Apply enough oil to cook. You will get crispier varuval when cooked in low flame.
Transfer to a plate and serve for sambhar rice or any other variety rice like tamarind rice, lemon rice , coconut rice etc.
See step by step method below with pictures.
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