Sutta Vazhakkai Podi | Kachche kele ka bharta | Smoked raw plantain stir fry
sutta vazhakkai podi
Ingredients:
2 raw plantains
1tbsp jaggery
To roast and grind
2 tbsp chana dal
1 tbsp urad dal
4 red chillies
1 tbsp tamarind
1 tbsp sesame seeds
1/2 tbsp Coriander seeds
1/2 tbsp cumin seeds
1 tbsp curry leaves
4 tbsp grated coconut
Temperimg
Oil 2 tbsp
1 tsp mustard seeds
1/4 tsp hing
Curry leaves
1/4 tsp turmeric powder
Sutta vazhakkai podi or smoked raw plantain stir-fry recipe is prepared by roasting plantains directly over fire, pounding with freshly ground spices and then stir-frying.
It is similar to bharta prepared in North India but is a sookha or dry bharta.
This podi can be had by mixing with hot rice and ghee or can be had as an accompaniment to sambar rice, rasam rice, or any rice varieties or Rotis.
This is a traditional recipe with a few twists.
Step by step procedure
Wash the plantains and apply oil on their surface.
Then light the flame of the gas stove and place the plantains on fire. Keep shifting the plantains so that the heat is evenly distributed on them. Use a pincher to do this.
After the plantains are fully roasted transfer to a plate to cool down
Now while the plantains are cooling, roast the ingredients for the masala. Heat 1 tbsp oil. when the oil is hot, keep the flame low and roast chana dal/ split Bengal gram, urad dal/ split black gram, sesame seeds, coriander seeds, cumin seeds/ jeera, tamarind, red chillies and curry leaves.
Stir on a low flame for 2 minutes.
while the roasted ingredients are cooling down, peel the skin of the roasted plantains with the help of a paring knife and/peeler. Then wash to remove any particles and chop roughly.
Transfer the roasted and cooled ingredients to a mixer jar. Grind coarsely without adding water. Add the roasted, peeled and chopped raw plantains and PULSE. DO NOT GRIND, JUST PULSE.
Now heat a heavy bottomed pan. Add 2 tbsp coconut oil.
when the oil is hot, add mustard seeds.
when the mustard seeds crackle, add asafoetida and curry leaves.
Add cashew nuts. Roast until the nuts turn golden.
Add turmeric powder
Add the ground mixture of roasted spices and plantains
cook on a medium flame for 2 minutes, stirring intermittently
after 2 minutes, add jaggery
cook on a low flame for 3 minutes and switch off the flame
After 3 minutes, switch off the flame. Yummy roasted raw plantains is ready.
Serve hot with rice or rotis.
Sutta vazhakai podi | Kela ka bharta
Summary of recipe
Wash the plantains and apply oil on their surface.
Then light the flame of the gas stove and place the plantains on fire. Keep shifting the plantains so that the heat is evenly distributed on them. Use a pincher to do this.
After the plantains are fully roasted transfer to a plate to cool down
Now while the plantains are cooling, roast the ingredients for the masala.
Heat 1 tbsp oil. when the oil is hot, keep the flame low and roast chana dal/ split Bengal gram, urad dal/ split black gram, sesame seeds, coriander seeds, cumin seeds/ jeera, tamarind, red chillies and curry leaves.
Stir on a low flame for 2 minutes.
while the roasted ingredients are cooling down, peel the skin of the roasted plantains with the help of a paring knife and/peeler. Then wash to remove any particles and chop roughly.
Transfer the roasted and cooled ingredients to a mixer jar.
Grind coarsely without adding water.
Add the roasted, peeled and chopped raw plantains and PULSE.
DO NOT GRIND, JUST PULSE.
Now heat a heavy-bottomed pan.
Add 2 tbsp coconut oil.
when the oil is hot, add mustard seeds.
when the mustard seeds crackle, add asafoetida and curry leaves.
Add cashew nuts. Roast until the nuts turn golden.
Add turmeric powder
Add the ground mixture of roasted spices and plantains
cook on a medium flame for 2 minutes, stirring intermittently
after 2 minutes, add jaggery
cook on a low flame for 3 minutes and switch off the flame
After 3 minutes, switch off the flame. Yummy roasted raw plantains are ready.
