From the recipe box
Vazhakai Varuval (Aratikaya Kura / Spiced Plantain Fry)
Kooras, pappus, rasam, pulusu, kootu, and the modular sides that build a Telugu thaali.
- Meal format
- South Indian Thaali Items
- Base
- Rice, Millets, Grains
Raw plantain (Vazhakai / Aratikaya)
From my kitchenCook this meal
Ingredients & method
- Prep
- 15 mins
- Cook
- 20 mins
- Total
- 35 mins
- Serves
- 3
Ingredients
- 2medium raw plantains (vazhakai/aratikaya)
- as needed for pre-cookingWater
- 2 tablespoonsSouth Indian spice powder (such as curry podi, sambar powder, or your preferred vegetable spice mix)
- ½ teaspoonred chili powder
- ¼ teaspoonblack pepper powder
- to tasteSalt
- 1 tablespoonoil
- ¼ teaspoonmustard seeds
- ½ teaspooncumin seeds (jeera)
- ½ teaspoonurad dal
- 1 teaspoonchana dal
Notes & Tips
- Vazhakai Varuval is a classic South Indian plantain fry where the goal is a balance between a soft interior and a lightly crisp, spiced exterior.
- Pre-cooking the plantain is an important step because raw plantain can take longer to cook and can be difficult to peel. This also helps the spice coating stick better.
- You can use different South Indian spice blends depending on your preference:
- Sambar powder gives a tangy, aromatic flavor.
- Curry podi gives a deeper roasted spice flavor.
- A homemade vegetable podi can make this even more flavorful.
- Avoid overcooking the plantain during the first step. It should be slightly tender but still firm enough to slice cleanly.
- You can also Air-fry this recipe – just toss them in the airfryer at 375F for a total of 15 minutes, flipping them half way through.
- This dish pairs beautifully with hot rice, dal, and a spoonful of ghee.
Step by step
Method
- 01
Cut the ends off the plantains. Lightly cook them by either pressure cooking for 2-3 minutes or boiling them in hot water for a few minutes. This helps partially cook the plantain and makes peeling much easier.
- 02
Peel the plantains and cut them into ¼-inch thick circles.
- 03
In a bowl, mix the curry powder (or chosen spice mix), red chili powder, black pepper powder, and salt. Add the sliced plantains and gently toss until every piece is evenly coated. Let the plantain marinate for at least 30 minutes so the flavors absorb.
- 04
Heat oil in a pan. Add mustard seeds and allow them to splutter. Add cumin seeds, urad dal, and chana dal. Roast until the dals turn lightly golden.
- 05
Add the spiced plantain slices to the pan and spread them out evenly. Cook uncovered for 4-5 minutes until the bottom develops a light roast.
- 06
Flip the pieces and cover with a lid. Cook on low heat for another 5-6 minutes until the plantain is cooked through and develops a crispy exterior.
- 07
If needed, sprinkle a little extra spice mixture before serving and adjust salt to taste.
- 08
Serve hot with rice, dal, sambar, or rasam.
