Vazhaikkai Paal Curry Recipe
You might have known that I am a lover of coconut milk usage in food with my posts. Yesterday I came across this Vazhaikkai Paal Curry Recipe on Instagram of Happy Home Maker Tamil. It caught my eyes and seduced my taste buds too. My refrigerator was calling me with two raw bananas. And this was our lunch today.
Vazhaikkai Paal Curry Recipe
This recipe to me looked like a midway between Sodhi and vellai curry, the family’s traditional recipes or you can even compare to mappas. The taste was more like mappas. We totally loved it with thooyamalli rice. You can make a try with hot steaming idly and also crispy dosa
Ingredients:
Serves 3-4
- Raw Banana-1/2
- Onion-1
- Thick Tamarind extract-2 tbsp
- Thick coconut milk-3/4 cup
- Thin coconut milk-3/4 cup
- Sambhar Powder-1/2 tbsp
- Turmeric Powder-A pinch
- Hing-A pinch
- Salt-to taste
- Coconut Oil-to cook
To Temper:
- Mustard Seeds-1/4 tsp
- Urad Dhal-1/4 tsp
- Curry Leaves-A spring
Vazhaikkai Paal Curry Recipe
1.Peel the skin of the raw banana and chop into small cubes. Soak in water to avoid discolourisation.
- Slice the onion thin.
3.In a pan add oil (I have used my clay pot) and add the tempering elements. When theysplutter add the green chilly and onions.
4.When the onions turn translucent add the raw banana and saute well along with sambhar powder, turmeric powder and hing.
- Add half cup of thin coconut milk and allow it to cook.
6.When the raw bananas are half cooked add the tamarind extract and close and cook till the raw smell of tamarind vanishes and the raw bananas are completely cooked.
- Now add salt and the thin milk. Let it boil for a minute.
8.Finally add the thick milk and switch off.
- Add some fresh curry leaves.
- Vazzhaikkai Paal Curry is ready.
Notes:
Do not allow the curry to boil after adding the thick milk. The entire gravy will curdle.
You can add a red chilly too if you need it spicier.
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