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Chettinad Vazhakkai Varuval
செட்டிநாடு வாழைக்காய் வறுவல்
By Ganesan Kannan
30 mins Serves 4 Medium Chettinad
4.8Editor's Rating
Raw banana rounds crisped on a hot tawa with fennel, stone flower and red chilli — the Chettinad side dish that steals the meal.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Heat coconut oil and temper mustard, urad dal, red chillies and curry leaves.
- 2
Saute the onion until translucent.
- 3
Add chettinad vazhakkai varuval with salt, sprinkle a little water, cover and cook on low flame until just tender.
- 4
Uncover, toss on high flame for 2 minutes to dry out the moisture.
- 5
Add grated coconut, mix once and switch off.
சமையல் குறிப்பு
வாழைக்காயை பாதி வேக வைத்து, மிதமான தீயில் வறுக்கவும்; வெளியே மொறுமொறு, உள்ளே மென்மை.
Parboil the vazhakkai slices first, then roast on medium flame — crisp outside, soft inside.
Nutrition (per serving)
- Calories: 236 kcal
- Protein: 20 g
- Carbs: 50 g
- Fat: 21 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating
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