Sutta vazhakkai stir fry recipe, plantain stir fry

Sutta vazhakkai stir fry recipe is prepared by fire roasting plantain directly over flame and then stir fried along with fresh ground spices. Served as accompaniment for rice.

I got this recipe last year from my friend Smitha who already have shared few interesting recipes.

One of my most favorite of hers is kadapa karam dosa. Somehow took this long to try it out.

Plantain is good for you as it is full of fibre and mom says its good for stomach issues.

Due to it's gastric quality, many people avoid it, but using right spices along while making will not give you any side effects.

You can check my vazhakkai curry with fresh ground spices for example.

I found this sutta vazhakkai stir fry very interesting to try because, it was different from our usual way of cooking.

Never used sesame seeds in stir fries before. Also the preparation is also not as the usual process.

If you are looking for an alternate process to cook vazhakkai, you can pressure cook / steam it.

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Sutta vazhakkai stir fry recipe

Sutta vazhakkai stir fry recipe is prepared by fire roasting plantain directly over flame and then stir fried along with fresh ground spices. Served as accompaniment for rice.

Author Raks Anand

Cup measurements

Ingredients

• 1 Plantain vazhakkai
• 1 Onion
• ¼ teaspoon Turmeric
• ½ teaspoon Tamarind
• Salt
• 2 teaspoon Oil

To roast & powder

• 4 Red chilli
• 1 teaspoon Chana dal
• 1 teaspoon Urad dal
• ½ teaspoon Cumin seeds
• 1 teaspoon Oil

To temper

• 1 teaspoon Oil
• 1 teaspoon Sesame seeds

Instructions

• Roast plantain firstly over direct flame. Let the flame be medium.
• Turn over all the sides in equal intervals for even roasting.
• Once all the sides are roasted, keep aside for cooling. The whole skin should be looking black all over.
• After cooled completely, use a knife or just peel off the skin of plantain.
• Make sure no burnt part is stuck to the plantain. if it is there, wash it off. Cut into cubes and keep aside.
• Heat a kadai with a teaspoon of oil. Add 4 red chilli, 1 teaspoon urad dal and 1 teaspoon chana dal.
• Add ½ teaspoon cumin seeds. Roast until dal turns golden and crisp.
• Remove in a plate for cooling. Once cooled down, place the roasted items in mixer. Add required salt, ½ teaspoon packed tamarind and ¼ teaspoon turmeric.
• Powder this first and add cubed plantain. Use pulse button and powder coarsely.
• Again heat kadai with 1 teaspoon of oil. Add 1 teaspoon sesame seeds followed by chopped onion.
• Stir fry for a minute. Add ground mixture. mix well. 
• Roast in medium flame for 6-7 mins, stirring every 2 mins.
• Drizzle oil as needed. Stir in a scrambled way so that the mixture evenly roasted.
• Once it is completely non sticky, switch off the stove.

Notes

• Make sure to roast plantain slowly in medium flame. Otherwise inside will not be cooked. 
• Wait patiently for the plantain to completely cool down before peeling. 
• Initially the mixture sticks to the kadai. So keep stirring to avoid burning. Once it is completely non sticky, you can know that it is roasted well.

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Sutta vazhakkai stir fry:

1. Roast plantain firstly over direct flame. Let the flame be medium. Turn over all the sides in equal intervals for even roasting.

Once all the sides are roasted, keep aside for cooling. The whole skin should be looking black all over.

2. After cooled completely, use a knife or just peel off the skin of plantain.

Make sure no burnt part is stuck to the plantain. if it is there, wash it off. Cut into cubes and keep aside.

3. Heat a kadai with a teaspoon of oil. Add red chilli, urad dal and chana dal. Add cumin seeds. 

4. Roast until dal turns golden and crisp. Remove in a plate for cooling. Once cooled down, place the roasted items in mixer.

Add required salt, packed tamarind and turmeric.

5. Powder this first and add cubed plantain. Use pulse button and powder coarsely.

7. Again heat kadai with 1 teaspoon of oil. Add sesame seeds followed by chopped onion.

8. Stir fry for a minute. Add ground mixture. mix well. 

9. Cook in medium flame for 6-7 mins, stirring every 2 mins. Drizzle oil as needed.

Stir in a scrambled way so that the mixture evenly roasted. Once it is completely non sticky, switch off the stove. 

Serve as accompaniment for rice.