My chitti (mom’s sister) lives in a flat right across the
hallway from my mom. Like my mom,
she is an excellent cook. The
advantages of having her right across the hallway – I get to sample her cooking
as well as my mom’s cooking for breakfast, lunch, and dinner.
She made this plantain curry when I was there. It was very different from other
plantain curries that I had tasted. I normally make it with chili powder, salt and turmeric. This one had some similar ingredients to the traditional paruppu usili, but was easier to make. I really liked it.
Vazhakkai Curry with Toor Dal |
Here is what you need:
- ½ cup toor dal
- 4 red chilies
- ¼ tsp. hing
- 4 small raw plantains
- 2 tsp. oil
- ½ tsp. mustard seeds
- ½ tsp. split urad dal
- ¼ tsp. turmeric powder
- salt to taste
Here is how I made it:
- Soak the toor dal for about an hour
- Grind this to a coarse paste with red chilies and hing
- Peel and chop the plantains into small cubes. Put the pieces in water so that they don’t discolor when you cut them.
- Heat oil in a saucepan, add mustard seeds and urad dal
- When the mustard seeds sputter, add the ground paste and mix well.
- Add the cut plantains, salt, and turmeric powder
- Sprinkle a little water.
- Cover and cook till the plantains are done, stirring occasionally.
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