Vazhakkai Payar Upperi
Category
Vegetarian Sides
Cuisine
South Indian
A tasty dish that is often made at my home, with raw plantains and long beans!
Ingredients
- Vazhakkai / raw plantain - cubed - 2-3
- Soak in water after cutting, to prevent it from becoming dark.
- Payar / kaaramani / long beans - about 1/4 kg - cut into 1.5” pieces.
- The vazhakkai can be cut lengthwise too. It’s all upto you.
- Oil - I generally use wood pressed ground nut oil for my veggies.
- For tempering - mustard seeds, urad dal, jeera, curry leaves, asafoetida.
- @mylaporekitchens red chilli powder
- @mylaporekitchens sambar podi - Tanjore style
Directions
- Heat kadai. Add oil. Temper with mustard seeds, urad dal, jeera, curry leaves and asafoetida. Add the washed and drained veggies - raw plantain and long beans. Add salt. Stir. Cover and cook on low flame until it softens. You don’t need to add water in an iron kadai.
- Once done, open and add spice powders. No specific proportion. To your taste. Don’t cover now. Cook on low flame until done.
- You can sprinkle a little water if you think that’s needed when you cook the plantain. It depends on the kadai.
- ( note that these are the spice powders that I generally use, but you substitute it with any other podi like curry podi, mangalore masala, madras masala, Chettinad masala etc for diff flavours).
- Iron kadai works best.