Vazhaikkai Kari | Plantain Tamarind Side Dish

Vazhaikkai Kari | Plantain Tamarind Side Dish

We have another kari for you today. A kari is (generally) a vegetable side dish in Tamil Nadu and it is an important part of a balanced meal. This one is plantain cooked with tamarind and some simple spices. It is easy to make and very delicious.

A kari is (generally) a vegetable side dish in Tamil Nadu and it is an important part of a balanced meal. Most people believe that the word curry comes from kari although the first term is generic for spicy dishes and the latter is a dish that can be served mild or made exotic with a variety of spices (and deep frying). There are lots of versions of the etymology of kari, but there is some agreement that its modern day usage means stir fried. Still, you will find lots of different interpretations of it. Stir-fry vegetable dishes can also be called Poriyaland some Sundals are also classified as a kari. Kari can be made with a large variety of vegetables – carrots, beans, snakegourd, broad beans, cluster beans, corn, broccoli, chow chow, plantain etc.

Similar recipes include Plantain Mash, Okra Tamarind Pachadi, Plantain Moar Kootu, Plantain Poriyal, and Thani Kootu.

Browse all of our Kari dishes and our Plantain recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

Vazhaikkai Kari | Plantain Tamarind Side Dish

Vazhaikkai Kari | Plantain Tamarind Side Dish

ingredients
2 plantains
1 Tblspn tamarind paste
pinch asafoetida
0.25 tspn turmeric powder
6 – 8 curry leaves
sea salt to taste

tadka
0.25 tspn brown mustard seeds
0.25 tspn urad dal
4 Indian dried red chillies
2 Tblspn ghee

method
Boil a cup of water in a deep pan or kadhai.

Peel the banana just before cooking, and chop into 1 – 1.5 cm rounds. Add the pieces to the boiling water with the turmeric powder and salt. Cover and simmer over medium heat until soft but still firm – about 5 mins.

Add the tamarind paste, mix well and simmer for 2 minutes.

In a tadka pan heat the oil and pop the mustard seeds. Add the urad dal and as it turn golden, add the red chillies. After a few seconds add the spices to the cooked plantain with the wet and crushed curry leaves and asafoetida. Stir to mix well.

Remove from the heat and serve as a side dish in a meal with rice. It can be served with rice and rasam, sambar or yoghurt.

recipe notes and alternatives
This recipe works well with okra also.

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