Monday, 16 June 2014

Plantain Masala Poriyal (வாழைக்காய் மசாலா பொரியல்)

Different curries can be made with plantains and this traditional 'poriyal' is made with freshly ground masala powder. Give it a try!

Ingredients: (Serves four)
Plantains – 2 no, cut into cubes
Turmeric powder – ¼ teaspoon
Salt – to taste
Mustard seeds – 1 teaspoon
Split urad dhal – ½ teaspoon
Cooking oil – 2 teaspoons
Curry leaves – a few

For the masala powder:
Dried red chilli – 3 no (குண்டு மிளகாய் வத்தல்)
Bengal gram dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Asafoetida – a pinch

Plantain Masala Poriyal (வாழைக்காய் மசாலா பொரியல்)
Method: Heat one teaspoon of oil in a kadai. Fry red chillies till they become darker in color. Add Bengal gram dhal and urad dhal, and fry till the dhals turn golden brown in color. Add asafoetida and switch off the fire. Allow it to cool down. Then powder the fried ingredients finely and keep aside. 

Heat the remaining oil in the kadai, add mustard seeds, when they start to sputter, add urad dhal and fry till the dhal turns golden brown. Now add the plantain pieces, salt and turmeric powder. Mix well. Cover and cook on a low flame. Once the vegetable is cooked, add the ground masala powder and mix well. Switch off the fire after a minute. Garnish with curry leaves. Serve hot with rice and rasam/ kuzhambu/ sambar.

Alternate method (வாழைக்காய் மசாலா பொடிமாஸ்): There is a slightly different recipe, in which you may omit turmeric powder, while rest of the ingredients remain the same. Prepare masala powder as per the recipe above.Cut plantains into halves and boil in sufficient water till the plantains are half-cooked. Switch off the fire and allow it to cool. Peel the skin and crumble the plantains. Heat oil in a kadai, add mustard seeds, when they start to sputter, add urad dhal and fry till the dhal turns golden brown. Now add the crumbled plantain and salt. Saute for a few minutes on low flame. Add the ground masala powder and mix well. Switch off the fire after a minute. Garnish with curry leaves. 

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