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5
from 1 vote
Balekai Palya | Vaazhaikai Podimas | Plantain Stir-Fry
A not-so-spicy South Indian style palya/dry curry recipe prepared with plantain with flavors of coconut and coconut oil.
Prep Time
40
minutes
mins
Cook Time
10
minutes
mins
Cooling Time
20
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
South Indian
Keyword:
Balekai Palya
Servings:
4
Calories:
166
kcal
Author:
Srividhya G
Ingredients
2
Plantain
2
cups
Water
to pressure cook approx 2 cups
2
tsps
Coconut Oil
2
Green Chili
1
tsp
Mustard Seeds
1
tsp
Urad Dal
1
tsp
Channa Dal
5
Curry Leaves
few
1
tsp
Salt
3
tbsps
Grated Coconut
½
tsp
Hing
Instructions
Cut the top edge of the plantain and then cut into two halves.
Place it in a bowl and add water. Pressure cook it for just one whistle and allow the pressure to release.
Let it cool and then peel the skin. Using a fork, mash the plantain roughly into small pieces.
Heat a pan and add the coconut oil.
When the oil is hot, add the mustard seeds, urad dal, channa dal, hing and curry leaves.
Break the green chilies into two halves and add it to the tempering. Let it fry for 30 seconds.
Now add the mashed plantain and salt. Mix well.
Let it cook for 3 to 4 minutes.
Finally, add the coconut and stir it well. Reduce the heat and allow it to cook for just a minute and that's it.
Balekai palya is ready. Serve hot with sambar or rasam rice.
Notes
Instead of green chili, you can use dried red chilies also.
Adjust the salt and spice as per your preference.
Cook the plantain in your preferred way.
As always, I recommend coconut oil for this recipe, but no harm in using other cooking oil.
Nutrition
Calories:
166
kcal
|
Carbohydrates:
32
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Cholesterol:
0
mg
|
Sodium:
667
mg
|
Potassium:
466
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
1055
IU
|
Vitamin C:
44.1
mg
|
Calcium:
12
mg
|
Iron:
0.8
mg