Vazhakkai made with pepper adds very nice flavour to the dish, also tastes great. No onion, no garlic recipe.
Vj had this vazhakkai milagu poriyal in a restaurant, he said the pepper flavour was very nice in the recipe. Sadly it had fennel/ saunf/ soambu in it which he did not like. I too tasted a piece of the poriyal and loved the flavor of pepper and fennel together. I told the same to Vj that without fennel, it won’t be tasting the same. He told he would not mind the flavour, just that it should not come in his mouth for biting. So I thought I would add a little fennel powder and try. I felt it was not as the same flavour when the fennel is used for tempering or crushed and added.
I just skipping the fennel seeds part, but if you love it, do try with fennel by tempering along. Otherwise if you don’t like, skip it and try.
How to make vazhakkai milagu poriyal:
- Cut off the top and bottom of the plantain/ vazhakkai. Slice the skin carefully to discard it. Cut into small cubes. Keep immersed in rice washed water or plain water. Bring water to boil, add salt, turmeric and the cubed plantain/ vazhakkai. Cook for two minutes or until done. Drain from water.
- Heat a kadai with oil. Temper with mustard, urad dal and fennel seeds if adding. Add plantain, crushed black pepper and mix well for a minute.
- Add grated coconut and continue cooking for one more minute.