Spicy plantains (Ennai vazhakkai)

After six weeks of vacation, my own kitchen looks so new to me. Everything looks untouched as my husband had survived with canned soups and packaged salads and the kindness of our neighbors ๐Ÿ™‚ Even cooking seems like a strange thing. I guess that is the point of a vacation : to refresh and renew. ย I am slowly easing into the idea of cooking three meals a day, everyday ๐Ÿ™‚

Here is a simple recipe that doesn’t ask for much, easy to make and easy to eat ๐Ÿ™‚


  • I use the green plantains we usually get in the Indian/Asian stores, but any green plantain is good.


  • Peel the plantains and cut them in half. I do a very gentle peel, by removing only the hard skin out and leaving the layer of soft skin still intact. It adds a nice texture once cooked. If you don’t care for it , you can peel off that layer too.


  • Bring a pot of water to boil and drop the plantains in. Cook for no more than 5-6 minutes.


  • When you see the change in color, remove from heat.


  • Cut the plantains in rectangles. (If you think ย the plantains are overcooked, just allow them to cool down for 30 minutes before cutting).


  • Mix 2 tsp. of turmeric powder, 3 tsp. of chilli powder (more or less as you prefer), 1 tsp. of black pepper, and salt with water to make a paste. You can also add garlic powder or paste.


  • Rub the paste on to the plantains and set them aside for 15 mins. You can refrigerate them too, it helps the paste to adhere better.


  • Heat oil in a skillet and fry the plantains to a golden brown.


  • This is traditionally made as a side for rice. But in my house, this never makes it to the table ๐Ÿ™‚ Kids enjoy it as a snack and they call it the “vegetarian fish”…. ๐Ÿ™‚



3 thoughts on “Spicy plantains (Ennai vazhakkai)

  1. Pingback: Podimas (with green plantains) | Strawberry Lentils

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