Vazhakkai paal curry / plantain coconut milk curry

 Vazhakkai paal curry recipe with step by step pictures

                    Vazhakkai paal curry is a south-indian curry recipe which goes well with rice, dosa and Chapathi .  It is a simple dish that can be cooked within 15 mins. I have used cooking oil to this recipe but to get authentic flavour you can add coconut oil for cooking. You can also try the Cabbage kofta curry   and  Bottle gourd curry recipes. 

                    Hope you like the recipes and give it a try. Check out the vazhakkai paal curry recipe below with step by step pictures. 

Enjoy the food  ! 

Ingredients  : 

.  Vazhakkai /plantain(raw banana)  -  1

.  Cooking oil  -  1 tblsp

.  Cinnamon  -  3

.  Cloves  -  4

.  Onion  -  1 big sized ( sliced) 

.  Green chillies  -  2

.  Ginger garlic paste  -  1 tblsp

.  Salt to taste

.  Thick coconut milk  -  1/2 cup

.  Coriander leaves  -  1 tblsp (finely chopped) 

To grind  :

.  Grated coconut  -  3 tblsp

.  Green chili  -  1 

.  Fennel seeds  -  1 tsp 

Method  : 

                1.  Chop the vazhakkai into cubes. Put it in water to avoid discolouration. 

               2.  Heat oil in a kadai. Add whole garam masala. Let it crackle. Add chopped onion and whole green chillies. Saute until onion  becomes translucent. 

              3.  Add ginger garlic paste. Saute until raw smell goes out. Keep the flame to low to avoid sticking at the bottom. 

             4.  Add chopped vazhakkai and saute for a min.  Add enough water and cook for 5 mins. 

            5. Grind coconut, green chilli and fennel seeds in a mixer jar and add to the vazhakkai. Cook for 5 mins. 

            6. Finally add thick coconut milk. Mix well and cook for a min. Turn off the flame. Garnish with coriander leaves. Vazhakkai paal curry is ready. 

Pictorial  :

              Chop the vazhakkai into cubes. Put it in water to avoid discolouration

                          Heat oil in a kadai 

         Add cinnamon and cloves. Let it crackle

        Add sliced onions and whole green chillies

          Saute until onion becomes translucent

                     Add ginger garlic paste

            Saute until raw smell goes out

                Add chopped vazhakkai

                                 Add salt

                          Saute for a min

                        Add a cup of water

                          Cook for 5 mins

           In the meantime, take grated coconut, fennel seeds and green chilli in a mixer jar

        Add little water and grind it to fine paste

                     Add the ground paste

                          Cook for 5 mins

             Finally add thick coconut milk

           Cook for a min and turn off the flame

              Garnish with coriander leaves

        Serve it hot with steamed rice or paratha