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.
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.