Skip to main content

Valakkai Varuval Masala

Valakkai Varuval Masala
As I have mentioned in my earlier post that I have completely forgotten about preparing South Indian food for sometime. I have waken up and my kitchen is being infused with aroma of South Indian cooking for the past few days.To satisfy the urge for good South India comforting food I have prepare these delicious Valakkai Varuval Masala. As everyone knows that I'm married to a software consultant from Pollachi- famous place for the natural beauty and fresh water on the border to Kerala where coconut are widely found.The first time I taste this recipe after my marriage and MIL made these for me. She called Valakkai Meen Varval as she slice then very thinly lengthwise and it resemble fish tail part. I have add my own twist to the recipe to my taste.
Ingredients
Serving Size:4

For Masala Paste:
1/2 cup chopped shallots
2tbsp ginger garlic paste
2 dried chillies
1tbsp curry powder
1/2tsp fennel seeds
few curry leaves
1 large tomato chopped
1/4tsp turmeric powder
1/8tsp ajwain seeds
salt to taste
1/4 fresh grated coconut

Roast all the ingredients until fragrant and grind to a paste once cooled. Keep aside.

2 medium sized Valakkai peeled and slice lengthwise as thinly as possible
1/2tsp turmeric powder
1tsp chillie powder
1tbsp curd
1/4tsp garam masala
salt to taste
1 red onion chopped
1/2tsp cumin seeds
1/2tsp mustard seeds
few curry leaves
chopped coriander leaves

Preparation Methods:
Mix the Valakkai with tumeri powder,chillie powder,garam masala ,curd and salt. Leave aside for about 3 hours. Heat some vegetable oil in a wok and fry the valakkai . Drain and keep aside.
Add 2tbsp of the vegetable from the fried valakkai to another wok and splutter curry leaves,cumin and mustard seeds followed by the chopped onions. As the onions turns slightly browned add the masala paste and saute til oil starts to separate. Add the fried valakkai and mix well. Once the masala starts to boil adjust the level of salt nad transfer to a serving platter garnished with chopped coriander leaves.


Comments

Priya Suresh said…
I never tried vazhakai like this, looks yummy..regarding ur q'n how i manage to post recipes, am a mom of 3 kids, have to cook and bake often, as they keep me always busy , thats the secret of my postings dear..
prasu said…
hi dear....yummy curry...totally new and i could not get what is vazhakai mean?
Vrinda said…
Nice spicy masala...would lov to try...
Sarah Naveen said…
Wow!! that looks so spicy..the way i like it..
Perfect with rice.
Rohini said…
So delicious! Sounds like a must-try!
Thank u all so much for visiting and give comments..that's such a huge encouragement for me to carry on with my food journey :))
I like your valakkai curry method,next time i will try that recipe.

Popular posts from this blog

Spicy Tofu Sambal in South Indian Style

Spicy Tofu Sambal in South Indian Style Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all..... Ingredients For The Paste: Serving Size: about 10 20 dried red chillies-soaked in hot water for 30 minutes 1/2 cup chopped shallots 2tbsp ginger garlic paste 1/2 cup chopped tomatoes 2tbsp tomato paste 1tsp sugar 1tbsp lime juice salt to taste 2tbsp chili oil Saute all the ingr

Spicy Sambal Fried Mee Hoon

Spicy Sambal Mee Hoon "COOKING FROM HEART" is born from unleashed creativity triggered by boredom and ideas turning the once dreaded chore into timeless pleasures past-times. As many would have know that I'm basically from the South East region and I tend to love Asian Cuisine using sambal paste most of the time preparing noodles. Sambal paste are commonly used as foundation for so many Asian Cuisine and a condiments to e served at the table. Back at my home theres used to be batches of Sample paste bottled up for Future usage. Here I prepare fresh ones whenever I crave for my hometown badly missed food like - " NASI LEMAK, BEE HOON< FISH BALL NOODLES , CURRY NOODLES !!! " Well I tend to go head over heels for noodles. What's Sambal- a common question asked by many a whenever I mention them. Sambal are basically dried chilies either pounded, pureed or finely chopped with shallots garlic and incorporate with wide range of ingredients lik

Cauliflower and Broccoli Stir Fry South-Indian Style

Cauliflower and Broccoli Stir Fry South-Indian Style We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Vegetable stir fry is healthy as you retain all the goodness of the vegetables by cooking them for a short time.For this stir fry recipe, you can use a mixture of your favorite vegetables such as onions, beans, carrots, peas, capsicum, cabbage, cauliflower, broccoli, zucchini, bel peppers of different colors, egg plant etc.Cut all the vegetables in bite size pieces. Cut them of the same size too. Here I'm just using cauliflower and broccoli only as it's my daughter's all time fav and a perfect way for me to make her clean up a plate without as any" Mom not again or I hate it". Just keep this in mind when preparing any kinda of veg- The secret to good stir frying is not to put too much in the wok at the one time, if you do, t