Sutta Vazhakkai Podi | Kachche kele ka bharta | Smoked raw plantain stir fry

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.

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.
  • Serve hot with rice or rotis.


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