Roasted Plantain Recipe – Spicy Vazhakkai Fry with Tamarind & Chillies

Last Updated on 2 months by Neha Deshmukh

Roasted Plantain Recipe – Spicy Vazhakkai Fry with Tamarind & Chillies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a spicy, tangy, and utterly delicious Vazhakkai Fry (Roasted Plantain Fry). This isn’t just a recipe; it’s a taste of South India, a dish my grandmother used to make, and one that always brings back warm memories. It’s surprisingly easy to make, and the explosion of flavors is so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Vazhakkai Fry is a fantastic side dish, perfect with a simple rice and dal. It’s got a wonderful smoky flavor from roasting the plantain, a kick from the red chillies, and a lovely tang from the tamarind. Plus, it’s a great way to use up slightly underripe plantains! Honestly, once you try this, you’ll be hooked.

Ingredients

Here’s what you’ll need to create this magic:

• 1 Plantain (Vazhakkai)
• 1 Onion
• ½ teaspoon Turmeric powder
• 1 teaspoon Tamarind paste (or a small piece of tamarind soaked in warm water)
• Salt to taste
• 2 teaspoons Oil (plus extra for tempering)
• 4 Red chillies (adjust to your spice preference!)
• 1 teaspoon Chana dal (split chickpeas)
• 1 teaspoon Urad dal (split black lentils)
• ½ teaspoon Cumin seeds
• 1 teaspoon Sesame seeds

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Plantain (Vazhakkai) Varieties – Choosing the Right Type: You want plantains that are firm but not overly ripe. Slightly green is perfect! There are different varieties of plantains available, and the taste can vary slightly. I prefer the monthan variety, but any firm plantain will work.
• The Significance of Tamarind in South Indian Cuisine: Tamarind isn’t just a souring agent; it adds a depth of flavor that’s unique to South Indian cooking. It balances the spice beautifully.
• Spice Blend Breakdown – Understanding the Heat & Flavor: The combination of red chillies, cumin, and the dals creates a complex spice profile. Don’t be afraid to adjust the chillies to your liking!
• Oil Selection – Traditional vs. Modern Options: Traditionally, groundnut oil is used for this recipe, giving it a lovely nutty flavor. However, you can use any neutral oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Roast the Plantain: First, we’re going to roast the plantain. Over a medium flame, turn the plantain frequently until all sides are nicely charred. This takes about 15-20 minutes. Don’t worry about getting it perfectly even – those charred bits are where the flavor is! Let it cool completely, then peel it.
2. Roast the Spices: Heat 2 teaspoons of oil in a kadai (a deep frying pan). Add the red chillies, chana dal, urad dal, and cumin seeds. Roast them until they turn golden brown and fragrant – about 3-5 minutes. Be careful not to burn them! Let this mixture cool completely.
3. Grind the Spice Mixture: Once cooled, grind the roasted spices with salt and tamarind (and a little water if using a piece of tamarind) into a coarse paste. You can use a spice grinder or a small blender.
4. Pulse the Plantain: Cut the roasted plantain into small cubes and pulse it briefly in the spice grinder – you want it coarsely textured, not a smooth paste.
5. Temper and Sauté: Heat another teaspoon of oil in the kadai. Add the sesame seeds and let them splutter. Then, add the chopped onion and sauté until it’s translucent. Add the ground spice mixture and roast for 6-7 minutes, stirring frequently.
6. Roast Until Ready: Continue to cook until the mixture stops sticking to the pan and comes together nicely. This usually takes another 5-7 minutes.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Char on the Plantain: Roasting over an open flame (if you have a gas stove) gives the best char. If using an electric stove, you might need to use a slightly higher heat.
• Grinding the Spice Mixture for Optimal Texture: Don’t over-grind the spices! A coarse texture is what you’re after.
• Tempering Techniques for Enhanced Flavor: Tempering the sesame seeds in hot oil releases their aroma and adds a lovely nutty flavor.
• Preventing the Mixture from Sticking During Roasting: Keep stirring! And don’t be afraid to add a tiny splash of oil if it starts to stick.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild, Medium, Hot: Reduce the number of red chillies for a milder flavor, or add more for a fiery kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Festival Adaptations – Special Occasion Serving Suggestions: During festivals, I sometimes add a handful of roasted peanuts for extra crunch and flavor.

Serving Suggestions

This Vazhakkai Fry is best served warm with rice and dal. It also makes a fantastic side dish with sambar or rasam. A dollop of yogurt on the side can help cool down the spice!

Storage Instructions

Leftover Vazhakkai Fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious.

FAQs

Let’s answer some common questions:

What type of plantain is best for this recipe?
Slightly green, firm plantains are ideal. The monthan variety is my personal favorite, but any firm plantain will work.

Can I make this recipe ahead of time?
You can roast the plantain and grind the spices ahead of time. Store them separately and combine them when you’re ready to cook.

How can I adjust the spice level to my preference?
Simply adjust the number of red chillies! Start with fewer and add more to taste.

What is the best way to store leftover Vazhakkai Fry?
Store it in an airtight container in the refrigerator for up to 3 days.

Can I use a food processor instead of grinding the spices traditionally?
Yes, a food processor will work, but be careful not to over-process the spices. You want a coarse texture.

Enjoy this little piece of South India! I hope you love it as much as my family does. Happy cooking!