A simple flavorful and tasty Vazhakkai Roast recipe with step-wise pictures. Raw Plantain Tawa Fry is a perfect side dish for rice and is very easy to make.
My mother-in-law specializes in all kind of roasts – I absolutely love her Karunai Kizhangu Roast and especially with piping hot sambar and rice, it is literally heaven on plate. This recipe of Vazhakkai Roast is very similar to it. Growing up, my two favorite vegetables were potatoes and raw plantain. Amma used to make a simple fry with either of these – Bangaladumpa Vepudu made its appearance at our dinner place almost every day. On some special days, she shallow fried aratikaya to go with hot rice. I got away without having to eat any other vegetable that I didn’t like, and it is a privilege as I think of it now.
After getting married, I got exposed to a lot of Tamil recipes – thanks to my mother-in-law. As much as I enjoy her cooking and pampering, she likes all my experiments too. So I learnt this recipe of making Vazhakkai Roast from her and it is really simple but yields great results. I usually marinate the plantain slices in sambar powder, turmeric powder, salt and tamarind juice for 10-15 mins (the more the better). I shallow fry them on my cast iron pan until it is crisp and golden. It is flavorful and delicious, making a perfect side dish for almost any kind of variety rice or curd rice or hot rice with sambar/rasam. The other variation that is popular in my kitchen is to use pepper powder in the place of sambar powder – it works well too!
How to make Vazhakkai Roast | Vazhakkai Varuval | Raw Plantain Tawa Fry –
Detailed step-wise picture recipe of making Vazhakkai Roast | Vazhakkai Varuval | Raw Plantain Tawa Fry –
1. Peel off the raw plantain and cut into roundels around 4-5mm in thickness. Add sambar powder, salt, turmeric powder and tamarind paste. Add 1 or 2 tsp of water and rub the spices in. Let this marinate for 10-15 mins at the least.
2. Meanwhile, heat a thick bottomed flat pan or cast iron pan and add 1 tbsp oil. As the oil becomes hot, reduce the flame to low and place the marinated plantain slices on the pan. Cook on each side for 4-5 mins.
3. Once the bottom looks crisp and golden, turn them around and cook on the other side too. Remove from the pan and repeat with the next batch.
4. Serve hot with rice, rasam/sambar or curd rice or any variety rice.
- Adjust spices as per preference. You can also use red chilli powder or pepper powder in the place of sambar powder.
- Don’t overcrowd the pan with too many slices of plantain, they wont crisp up.
- They remain crispy when hot and retain most of the crunch for a while too.
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