Plantain Poriyal Recipe – Authentic South Indian Vazhakkai Fry

Last Updated on 2 months by Neha Deshmukh

Plantain Poriyal Recipe – Authentic South Indian Vazhakkai Fry

Introduction

There’s just something so comforting about a simple South Indian stir-fry, isn’t there? Today, I’m sharing my go-to recipe for Plantain Poriyal – a vibrant, flavourful dish that’s perfect with rice and sambar. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But now, it’s a family favourite, and I’m so excited to share it with you. It’s a little bit spicy, a little bit tangy, and completely delicious.

Why You’ll Love This Recipe

This Plantain Poriyal (also known as Vazhakkai Fry) is more than just a side dish; it’s a little slice of South Indian home cooking. It’s quick to make, packed with flavour, and uses simple ingredients. Plus, it’s a fantastic way to enjoy plantains – they get beautifully tender and absorb all those wonderful spices. You’ll love how easily it comes together, and how much it elevates a simple meal.

Ingredients

Here’s what you’ll need to make this delicious Plantain Poriyal:

• 2 big plantains / raw banana / vazhakkai
• 1/2 cup water
• 3 tbsp Indian sesame oil
• 1 cup onion, finely chopped
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 2 sprigs curry leaves, finely chopped
• 1/4 teaspoon asafoetida (hing)
• 2 teaspoon urad dal
• 1.5 teaspoon fennel seeds
• 2 teaspoon coriander seeds
• 5 red chillies (Gundu variety)
• 2 Byadagi / Kashmiri chillies
• 1 inch strip of tamarind
• 4 tablespoon fresh shredded coconut
• 1 teaspoon jaggery
• 1 teaspoon salt
• 3 sprigs coriander leaves, finely chopped

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Plantains: You want to use slightly unripe, firm plantains. The vazhakkai variety is traditional, but you can also use other firm, green plantains. Avoid overly ripe ones, as they’ll be too mushy.
• Sesame Oil: Don’t skimp on the sesame oil! It’s the flavour base for this poriyal. Indian sesame oil has a distinct nutty aroma that really shines through.
• Chillies: I love using a combination of Gundu and Byadagi chillies. Gundu chillies give a lovely heat, while Byadagi chillies add a beautiful colour and mild flavour. Feel free to adjust the quantity to your spice preference.
• Tamarind: A small piece of tamarind adds a wonderful tanginess. If you’re using tamarind paste, start with about 1 teaspoon.
• Asafoetida (Hing): This adds a unique savoury flavour. It’s a little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get the plantains ready. Add the plantains to a pressure cooker with ½ cup of water. Pressure cook for 5 minutes. Once cooled, peel and mash them – don’t worry about getting it perfectly smooth, a little texture is good.
2. Now, for the spice powder. Heat ½ teaspoon of sesame oil in a pan. Roast the urad dal, fennel seeds, coriander seeds, red chillies, tamarind, coconut, jaggery, and salt until golden and fragrant. This usually takes about 3-5 minutes. Be careful not to burn the spices!
3. Let the roasted spices cool slightly, then grind them into a coarse powder. Set aside.
4. Heat 3 tablespoons of sesame oil in a separate pan. Temper the mustard seeds, cumin seeds, curry leaves, and asafoetida. Listen for the mustard seeds to splutter – that’s when you know they’re ready!
5. Add the chopped onions and sauté until they’re soft and translucent.
6. Add the mashed plantains to the pan and roast for about 5 minutes, breaking up any clumps.
7. Mix in the spice powder and cook on low heat for another 5 minutes, stirring continuously to prevent sticking.
8. Finally, garnish with finely chopped coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when roasting the plantains. Work in batches if necessary.
• Keep stirring while cooking the poriyal to prevent it from sticking to the bottom of the pan.
• Adjust the amount of spice powder to your liking.

Variations

• My friend Priya adds a pinch of turmeric powder to the spice mix for extra colour and health benefits.
• For a richer flavour, you can add a tablespoon of grated coconut while sautéing the onions.
• My family loves adding a squeeze of lemon juice at the end for a brighter flavour.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of red chillies to 2-3 and omit the Byadagi chillies.
• Medium: Use the recipe as written.
• Hot: Add 2-3 extra red chillies or a pinch of chilli powder.

Festival Adaptations (Onam, Pongal)

Plantain Poriyal is a common dish served during Onam and Pongal feasts in South India. It’s a wonderful addition to the traditional spread.

Serving Suggestions

This Plantain Poriyal is best served hot with:

• Steaming rice
• Sambar
• Rasam
• Curd (yogurt)

Storage Instructions

Leftover Plantain Poriyal can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What type of plantain is best for poriyal?

Vazhakkai is the most traditional, but any firm, green plantain will work.

Can I make this poriyal ahead of time?

It’s best enjoyed fresh, but you can prepare the spice powder ahead of time and store it in an airtight container.

How can I adjust the spice level of this dish?

Adjust the number of red chillies to control the heat.

What is asafoetida (hing) and can I substitute it?

Asafoetida has a unique pungent flavour. If you can’t find it, you can omit it, but it does add a lot to the dish.

Can I use coconut flakes instead of fresh shredded coconut?

While fresh is best, you can use unsweetened coconut flakes in a pinch. Just add them during the roasting stage.