Vazhakkai Milagu Kootu (Plantains Pepper Curry)
Description:
Vazhakkai Milagu Kootu is a flavorful South Indian curry made with plantain stem (vazhakkai), cooked in a deliciously aromatic pepper masala. The curry features freshly roasted spices and a hint of heat from black pepper, making it an excellent accompaniment to rice. This dish is a great example of the comfort and simplicity found in South Indian cuisine, ideal for a wholesome and satisfying lunch.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients
For the Curry
| Ingredient | Quantity |
|---|---|
| Plantain Stem (cut into cubes) | 2 stems |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chilli | 1 |
| Salt | To taste |
| Oil | 2 teaspoons |
For the Pepper Masala
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 3 tablespoons |
| Chana dal (Bengal Gram Dal) | 2 teaspoons |
| Whole Black Peppercorns | 2 teaspoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Dry Red Chilli | 1 |
| Oil | 1 teaspoon |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Instructions:
-
Prepare the Plantain Stem:
Begin by peeling the outer covering of the plantain stem. Slice the stem, removing the fiber as you go. Chop the sliced plantain stem into 1 cm pieces and place them in a bowl of water to prevent discoloration. -
Make the Pepper Masala:
Heat 1 teaspoon of oil in a small tadka pan. Add the chana dal, black peppercorns, asafoetida, and red chili, and roast the mixture until the dal turns golden brown. Once roasted, transfer the ingredients to a mixer jar. Add the grated coconut, cumin seeds, and a little water at a time to grind everything into a smooth paste. Set this aside. -
Cook the Plantain Stem:
Drain the chopped plantain stems and place them in a saucepan. Add a cup of water and season with salt. Cook the plantains for about 10 minutes or until they become soft and tender. -
Combine and Simmer:
Add the prepared pepper masala to the cooked plantains, stirring well to combine. Allow the curry to simmer for another 5 minutes, letting the flavors meld together. -
Prepare the Tadka:
In a separate small pan, heat 1 teaspoon of oil. Add the mustard seeds, urad dal, dry red chili, and curry leaves. Let it splutter, and then pour this tempering over the simmering curry. -
Final Touches:
Mix the tadka well into the curry. Turn off the heat and give the dish a final stir. -
Serving:
Serve the Vazhakkai Milagu Kootu hot with steamed rice and jeera rasam for a wholesome and satisfying lunch. This dish pairs perfectly with the tangy and flavorful rasam, making it an ideal meal for any weekday.
Tips for Best Results:
- Ensure you remove the fiber from the plantain stem as you slice it, as it can be tough and unpleasant to eat.
- Adjust the number of red chilies and black pepper to your desired level of spiciness.
- If you prefer a thicker curry, you can reduce the amount of water when cooking the plantain stems.
Nutritional Information (per serving):
- Calories: Approximately 150 kcal
- Carbohydrates: 30 g
- Protein: 4 g
- Fat: 5 g
- Fiber: 6 g
- Sodium: 250 mg
Vazhakkai Milagu Kootu is a nutritious and delicious dish that brings the wholesome goodness of plantain stem together with the vibrant, aromatic flavors of roasted spices. It’s a comforting vegetarian curry that offers a delightful meal for any occasion, especially for those who enjoy light yet flavorful South Indian cuisine.
