Plantain Fry Recipe – Spicy Kerala Vazhakai with Coconut & Curry Leaves

Last Updated on 4 months by Neha Deshmukh

Plantain Fry Recipe – Spicy Kerala Vazhakai with Coconut & Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a spicy, flavorful plantain fry inspired by the incredible cuisine of Kerala. This Vazhakai Poriyal, as it’s known in Malayalam, is a staple in many South Indian homes, and once you try it, I guarantee it’ll become a favorite in yours too! I first made this when I was trying to recreate my grandmother’s cooking, and it took a few tries to get the spice blend just right, but it was so worth it.

Why You’ll Love This Recipe

This plantain fry isn’t just delicious; it’s also surprisingly easy to make. It’s a fantastic side dish that comes together in under 30 minutes, perfect for a weeknight meal. The combination of slightly tangy raw plantains, aromatic spices, and fresh coconut is simply divine. Plus, the crispy curry leaves add a wonderful fragrance and texture. It’s a little slice of Kerala sunshine on your plate!

Ingredients

Here’s what you’ll need to make this amazing plantain fry:

• 2 raw plantains, peeled, sliced into thick rounds (about 1cm thick)
• 3 medium onion, sliced into thick rounds
• 2 green chillies slit lengthwise
• 1 tsp red chilli powder
• 0.75 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp fennel seeds powder
• 0.25 tsp garam masala powder
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 10 curry leaves
• 2 tbsp oil
• 2 tbsp fresh grated coconut
• Salt to taste
• 0.5 cup water (120ml)

Ingredient Notes

Let’s talk ingredients! Using raw plantains is key here – they have a lovely firm texture that holds up well during cooking and offers a slight tanginess.

This recipe really shines with a Kerala-style tempering. That means blooming the mustard and cumin seeds in hot oil to release their flavors. Don’t skip this step!

Freshly grated coconut makes a huge difference. It adds a sweetness and aroma that pre-shredded coconut just can’t match. If you absolutely can’t find fresh, unsweetened desiccated coconut is the next best option.

And the spice blend? It’s a beautiful balance of heat, earthiness, and warmth. The fennel seed powder adds a subtle anise flavor that’s so characteristic of South Indian cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, mix the sliced plantains, onions, red chili powder, coriander powder, cumin powder, and salt. Make sure everything is evenly coated with the spices.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter for about 30 seconds – you’ll know they’re ready when they start to jump around in the oil!
3. Add the curry leaves and green chilies. Sauté for another 30 seconds until the curry leaves are crispy and fragrant.
4. Now, add the marinated plantain mixture to the pan. Stir well to combine with the tempering.
5. Sprinkle in the grated coconut and pour in the water. Give it a good stir.
6. Cover the pan and cook on medium-low heat for 12-15 minutes, stirring occasionally. The plantains should be tender but still hold their shape.
7. Finally, sprinkle in the garam masala and fennel seed powder. Adjust the salt to your liking. Cook uncovered for 2-3 minutes, stirring constantly, until the excess moisture has evaporated.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the plantains in two batches to ensure they cook evenly.
• Keep a close eye on the heat. You want to cook the plantains until they’re tender, but not mushy.
• A little squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the spice level. Reduce the red chili powder for a milder fry, or add a pinch of cayenne pepper for extra heat.
• Regional Variations: In Tamil Nadu, you might find this dish made with a touch of turmeric powder. In Karnataka, some people add a handful of chopped peanuts for extra crunch.
• Festival Adaptations: This is a popular dish to serve during Onam and Vishnu festivals in Kerala. It’s often part of the sadya (festive meal).

Serving Suggestions

This plantain fry is incredibly versatile. It’s fantastic served hot with steamed rice and a side of sambar or rasam. It also pairs beautifully with rotis or parathas. My kids love it as a snack with a cup of chai!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It won’t be quite as crispy, but still delicious!

FAQs

• What type of plantain is best for this fry? You want to use raw, unripe plantains. They should be firm and green.
• Can I use store-bought coconut instead of freshly grated? You can, but fresh is best! If using store-bought, opt for unsweetened desiccated coconut.
• How can I adjust the spice level of this dish? Reduce or increase the amount of red chili powder to control the heat.
• What is the best way to slice the plantains for even cooking? Aim for slices that are about 1cm (½ inch) thick. This ensures they cook through without becoming mushy.
• Can this be made ahead of time? You can marinate the plantains ahead of time (up to a few hours) to allow the flavors to meld. However, it’s best to cook it just before serving for optimal texture.