VAZHAKKAI CURRY NAGERKOIL STYLE

 

 

If you observe the cuisine of regions like Kanyakumari, Nagercoil, and Tirunelveli, you can notice the predominance of coconut oil, much like in Kerala cuisine. It lends an appetizing flavour to this dish. This particular curry is often prepared during weddings in these regions. I stumbled upon this recipe in one of the posts. Though the recipe remains the same, I have slightly altered the cooking method.

 

 

 

 INGREDIENTS TO GRIND COARSELY

 

CUMIN SEEDS- 1 TSP

PEPPERCORNS- 3/4 TSP

CURRY LEAVES- 1 SPRIG

RED CHILLIES- 4-5 NOS

GARLIC CLOVES- 6

COCONUT GRATINGS- 1/2 CUP

 

FOR SEASONING

 

COCONUT OIL- 5 TSP

ONION CHOPPED- 2 NOS

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES-1 SPRIG

ASAFOETIDA- 1/4 TSP

 

OTHER INGREDIENTS :

 

RAW BANANA- 2 

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP 

 

PROCEDURE ;

 

1. Wash,wipe,peel the skin of raw banana and chopit into cubes or little bigger chunks.

 

2.Boil the pieces in water along with salt and turmeric powder.After boiling,drain excess water if any.

 

3. In a pan heat coconut oil and splutter mustard,urad dal,curry leaves,asafoetida,add chopped onions,salt and fry till translucent.

 

4.Transfer the boiled veggie pieces over this and mix well.

 

5.At last add the coarse ground mixture cited above and mix well.Adjust salt,Add a teaspoon of coconut oil and simmer in mild heat for a minute and switch off.