Raw Banana Dry Fry | Vazhakkai Roast

This is a crispy and spicy banana fry that goes well with sambar, rasam and curd rice or with other mixed rice recipes.

For Video recipe...

https://youtu.be/CV4QGIwYoRw

Ingredients 

Raw Banana - 2

Turmeric powder - 1/4 tsp

Chili powder - 1 /2 to 1 tsp

Garam masala - 1/2 tsp

Rice powder - 1 tsp

Salt - to taste

Oil for frying

Method

* Peel the banana skin and slice the bananas into thick slices.

* Keep the slices in salted water until you are ready to add the spices.

* Drain the banana slices from water, and toss with spice powders, rice flour, and salt.

* Keep aside for 15 to 20 minutes

* ‎In a tawa add 5 teaspoons of oil, spread the banana slices evenly and fry.

* Flip it a few times, for even cooking on both sides.

* Add two more spoons of oil if needed. 

* It will take eight to ten minutes for frying the slices.

* Serve hot with rice, sambar or rasam. 

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Thirunelveli Sodhi | Sodhi Kulambu | Coconut Milk Curry

Sodhi is a very popular traditional dish of south Tamil Nadu, especially from the Thirunelveli District. People make this coconut-based curry when the bridegroom comes to their house. So, this recipe is also called as Mapillai Sodhi.

Ingredients

Coconut - 1/2
moong dal (pasi paruppu) - 2 tbsp
Potato - 1
Drumstick - 1
Beans - 15 nos
Carrot - 1
Shallots - 10 to 15 nos
Garlic - 4 cloves
Green chilies - 5
Ginger - 1-inch piece
Coconut oil - 2 tsp
Mustard seeds - 1/2 tsp
Turmeric Powder - 1 pinch
Lemon - 1/2
Green or black grapes - for garnishing

Method

* Extract milk from the coconut and keep the first milk and second milk separately

* Cook the moong dal with enough water and keep aside.

* Cut the vegetables and peel the onion, garlic and keep aside.

* Crush the ginger finely.

* Add coconut oil in a pan and season with mustard seeds and curry leaves.

* Put the onion, garlic, and green chilies and saute for a minute.

* Add the second milk and add all the vegetables one by one.

*  Let the vegetables cook for eight to ten minutes.

* Then add the cooked dal and allow the mix to boil for three more minutes,

* Adjust salt.

* Finally add the first milk and let it boil for two more minutes.

* Remove from flame and let it cool for ten minutes and add the juice of a half lemon and garnish with fresh grapes.

* Serve hot with rice and spicy potato fry.

Mutton Kuzhambu | Mutton Curry Recipe

Ingredients:

Indian Mutton (chopped)	½ kg
Shallots	200 gm
Medium sized tomatoes	2
Yogurt	1/2 cup
Ginger	1 inch piece
Garlic (peeled)	8 cloves
Turmeric powder	¼ tsp
Red chilli powder	1 ½ tsp
Coriander powder	4 tsp
Garam masala	½ tsp
Salt	As required
To Grind:
Coconut (scraped)	½ cup
Cumin seeds	½ tsp
Cashew or almonds	5 pieces
For seasoning:
Gingelly oil	2 tbsp
Cinnamon stick	1 inch piece
Cloves	2 pieces
Cardamom	3 pods
Curry leaves	A few leaves

Method:

1. Wash the mutton well and chop it into pieces of desired size.
2. Dice the onion and tomatoes.
3. Grind the ginger and garlic together into a fine paste and keep it aside.
4. Then grind the coconut, cumin seeds, and cashews (or almonds) into a fine paste.
5. Heat the oil in a pressure cooker and add all the other seasoning ingredients one by one and allow them to splutter.
6. Add ginger-garlic paste and fry it for about 3-4 secs.
7. Add the washed mutton pieces and saute for about 2-3 minutes until the color of the meat starts to change slightly.
8. Add the yogurt and mix it well. Let it cook for another 2-3 minutes.
9. Add the turmeric powder and chopped onion. Mix well.
10. Close the lid of the pressure cooker with the whistle on. Let it cook on medium flame until you get 3 whistles and then turn off the heat. Wait until the pressure is released.
11. Open the pressure cooker and add the red chilli powder, coriander powder, garam masala, the ground coconut paste, diced tomatoes and 1 roughly chopped potato, if you desire.
12. Add about 3/4 cup of water (adjust the amount of water depending on the thickness of the curry you want) and mix well.
13. Close the lid of the pressure cooker again with the whistle. Let it cook on low flame until you get 1 or 2 whistles and then turn off the heat. Wait until the pressure is released and open the lid.
14. Garnish with finely chopped coriander leaves and serve hot with rice/ idly/ dosa/ idiyappam/ chapati/ ghee rice.

• Recipe in Tamil