Ingredients
Scale
For charring the veggie for Sutta Vazhakkai Podi
- 2 raw bananas / vazhakkai (raw plantain variety)
For the Masala
- 1 teaspoon coconut oil
- 2 tablespoon chana dal
- 1 tablespoon urad dal
- 3 dried red chillies
- 2 sprigs curry leaves
- a small marble sized piece of tamarind
- 1/4 cup fresh shredded coconut
For the tempering Sutta Vazhakkai Podi
- 1 tablespoon coconut oil
- 1/4 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 teaspoon fennel seeds
- 4-5 cashewnut
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon jaggery
Instructions
- Keep the oiled raw banana directly on a gas flame. Keep turning the raw banana every couple of minutes so it gets charred evenly. It will take about 5-6 minutes for the raw bananas to be completely charred.
- Once the raw bananas are charred, remove from flame and let it rest on a plate for a couple of minutes. Peel the skin with a knife. Wash the raw banana if the ash is sticking to the flesh. Set aside.
- Heat coconut oil in a pan and add in the chana dal and the urad dal. Roast on a low flame. Add in the dried red chillies, curry leaves and tamarind when the lentils are roasted half way.
- Once the lentils are nice and golden, add in the coconut. Saute for a few seconds and remove the pan from heat. Transfer the contents to a mixie jar.
- Grind the mixture in a small mixie jar to a coarse powder. Do not add any water while grinding. Pulse several times stopping in between to mix the masala in the mixie jar so it gets powdered evenly. Finally add in the charred and peeled raw banana and pulse it for a few seconds. Set aside.
- Heat coconut oil in a pan (preferably non-stick) and add in the mustard seeds, curry leaves, fennel seeds (sombu) and broken cashew nuts. Let the mustard seeds crackle. Add in the finely chopped onion and the salt. Saute till the onions are nice and golden.
- Once the onions are cooked, add in the ground mixture to the pan.
- Add in the turmeric and the jaggery. Jaggery is optional but that little sweetness nicely balances the sourness from the tamarind and balances out the flavour. Keep the flame on low and roast everything for a good 10-12 minutes. Keep breaking the lumps and roast till the mixture is dry.
- Raw banana stir-fry / sutta vazhakkai podi roast is ready. Serve hot with rice.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side dish
- Cuisine: Tamilnadu