Vazhakkai Pepper fry | Raw Banana Pepper fry recipe | vazhakkai pepper fry | Simple and Yummy Recipes

Vazhakkai Milaghu Varuval is one of the delicious south Indian sidedishes from the region of Tamilnadu made from raw bananas. Vazhakkai is also known as raw banana or plantain and it is widely used in south Indian cuisines.  Adding some mild spices and rich pepper makes this dish flavorsome and appetizing. It is one of the best side dishes for rice. Also, it is a very easy and quick recipe to make.

I often make recipes with raw bananas. This can be prepared in different ways with different masalas according to your taste. 

For more recipes 👇 click below

• Raw Banana Fry
• Raw Banana Chips
• Raw Banana Poriyal

how to make raw banana pepper fry recipe

Ingredients

• 1 - Raw Banana
• ½ tsp Mustard seeds
• 1 Dry Red Chili
• 1 Onion, small-sized, chopped
• ¼ tsp Turmeric powder
• 1 tsp Coriander powder
• ¼ cup of Water
• 1 - 2 tsp Pepper powder
• few Curry leaves
• 2 tbsp Oil
• Salt as required

Method:

• Trim the edges of the banana and peel the skin. Cut the banana into 1-inch thick slices.

• Heat oil in a wide frying pan, add mustard seeds, and dry red chili. Allow it to splutter.

• Next, add the chopped onions and saute for a minute. Then add the curry leaves and saute till the onion becomes translucent.

• Next, add ginger garlic paste and saute till the onion become golden brown.

• Then add turmeric powder, coriander powder, and salt. Then add ¼ cup of water and mix well.

• Now add the banana slices and mix thoroughly so that the mixture coats well with the banana slices.

• Cover and cook for 8 mins on medium heat. Stir in between.

• Open the lid and cook till the banana gets roasted and cook well on both sides.

• Finally, add the pepper powder. Mix well and cook for a minute.

• Then add the curry leaves and give a mix. Switch off the flame and serve with sambar rice, rasam rice, curd rice, etc.,

how to make raw banana pepper fry with stepwise pics

Trim the edges of the banana and peel the skin. Cut the banana into 1-inch thick slices.

Heat oil in a wide frying pan, add mustard seeds, and dry red chili. Allow it to splutter.

Next, add the chopped onions. Saute for a minute. Then add the curry leaves and saute till the onion becomes translucent.

Next, add ginger garlic paste and saute till the onion become golden brown.

Then add turmeric powder, coriander powder, and salt. Then add ¼ cup of water and mix well.

Now add the banana slices and mix thoroughly so that the mixture coats well with the banana slices.

Cover and cook for 8 mins on medium heat. Stir in between.

Open the lid and cook till the banana gets roasted and cook well on both sides.

Finally, add the pepper powder. Mix well and cook for a minute. Then add the curry leaves and give a mix. Switch off the flame and serve with sambar rice, rasam rice, curd rice, etc.,

Watch the video here

Garlic & Curry leaves chutney | Poondu Karuvepillai chutney | Quick Chutney recipes | Simple and Yummy Recipes

Poondu Karuvepillai chutney - a south Indian chutney recipe made from garlic and curry leaves. This goes perfectly as a side dish for idli, dosa and also with hot steamed rice. This chutney stays good for a week in the fridge. Also, you can serve this chutney with any pakoras and also can be used as a sandwich spread.

Garlic helps lower your cholesterol levels and blood pressure and thus keeping your heart healthy. It also has anti-bacterial and anti-fungal properties. Soit is used as a home remedy to treat cough, cold and digestive problems.

Curry leaves are known for their digestive properties and are also good for your hair and eyes. It also stimulates hair growth and prevents premature greying of hair.

For more chutney recipes 👈 click here

• Radish Chutney
• Capsicum Chutney
• Curry leaves Chutney
• Tomato Mint Chutney
• Tomato Chutney

how to make poondu karuvepillai chutney recipe

how to make garlic and curry leaves chutney recipe

Ingredients

• 1 cup Garlic
• 20 Shallots
• 5 Dry Red Chillies
• 5 Kashmiri Red Chillies
• 2 Handful of Curry leaves
• little piece Tamarind
• 1 tsp Mustard seeds
• ½ tsp Asafoetida
• 2 tbsp Oil
• Salt as required

Method:

• Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.

• Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.

• Then grind to a smooth paste by adding the required water.

• Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Then add the asafoetida.

• Add the ground chutney to it and mix well.

• Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour.

• When done transfer the chutney to a serving bowl and serve it with idli and dosa.

poondu karuvepillai chutney with stepwise pictures

garlic and curry leaves chutney with stepwise pictures

Heat 1 tbsp oil in a frying pan, when hot add shallots and garlic to it. Saute till it becomes soft on medium heat.

Next, add the curry leaves, chillies, tamarind and salt. Saute on medium flame until curry leaves wilt. Switch off the flame and allow it to cool.

Then grind to a smooth paste by adding the required water.

Next heat 1 tbsp oil in a small frying pan or tempering pan. When hot add mustard seeds and allow it to splutter. Next, add the asafoetida.

Add the ground chutney to it and mix well. Saute the chutney for 6 to 8 mins on medium flame and cook until it changes colour. When done transfer the chutney to a serving bowl and serve it with idli and dosa.

Watch the video here 👇

Brinjal gravy for Biryani | Biryani Brinjal gravy | Brinjal curry for biryani | Simple and Yummy Recipes

Brinjal gravy or Brinjal curry for biriyani is a popular side dish which is served as a side for biriyani along with raita. It is one of the most popular served side dishes in Muslim marriages. First time I tasted this gravy in a Muslim marriage. I just loved the combination of biriyani rice along with this brinjal gravy. It can also be served with jeera rice and ghee rice or even white rice.

For more Brinjal recipes 👇

Spicy Brinjal fry

Brinjal and potato fry

Brinjal Biriyani

Brinjal Tawa Roast

Ennai Kathirikai Kuzhambhu

This recipe also goes very well with ghee rice and jeera rice. I often make this brinjal gravy recipe for ghee rice. The tanginess and sweetness of this dish pairs very well with spicy biriyani.

Serve this brinjal gravy recipe with the chicken biriyani along with the raita for a delicious Sunday lunch.

how to make brinjal gravy for biriyani

Ingredients:

• 250 gms of Brinjal
• 3 tbsp Oil
• Salt as required
• few coriander leaves

To make powder

• 2 tbsp Groundnut
• 1 tbsp Sesame seeds

To make curry

• 2 Onion, chopped
• 2 Tomato, chopped
• 1 Green chilli
• 1 tbsp Tamarind pulp
• ½ tsp Jaggery ( optional )
• 1 tsp Mustard seeds
• ½ tsp Cumin seeds
• ¼ tsp Peppercorns
• 1 tbsp Ginger Garlic paste
• 1 tsp Kashmiri chilli powder
• ½ tsp Red chilli powder
• 1 tsp Coriander powder
• ¼ tsp Turmeric powder

Method:

• Dry roast groundnut and sesame seeds for 2 mins. Allow it to cool and grind to a powder. Keep it aside.

• Cut the brinjals from the base to the stalk like a crisscross cut as shown in the picture.

• Heat 3 tbsp oil in a kadai or wok, when hot add the brinjals and little salt to it. Cook the brinjals till it is half cooked. When done remove the brinjals from the kadai and keep it aside.

• Heat the remaining oil in the kadai, and add mustard seeds, cumin seeds and peppercorns. Allow them to splutter.

• Add the chopped onions and green chilli and saute till it turns pink in colour.

• Next, add the ginger garlic paste and saute it till the onion becomes golden brown in colour.

• Then add the tomatoes and little salt and give a mix. Cook till the tomatoes become soft and mushy on medium heat.

• Next, add all the spice powders and give a mix. Add ¼ cup of water and mix well. Cover and cook the mixture till the oil separates on low heat.

• After then open the lid and give a mix. Then add tamarind extract and ¼ cup of water. Mix well.

• Then add the brinjals and the required salt. Gently mix. Cover and cook for 2 mins on low heat.

• After then open the lid, add the powdered mixture ( ground nut and sesame seeds ), jaggery and ¼ cup of water and mix well. Cover and cook again for 2 mins on medium heat.

• After 2 mins open the lid and add a few coriander leaves and give a gentle mix. Serve with biriyani, jeera rice, ghee rice, white rice etc.,

Watch the video here👇