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Writer's picturekzafarullah

Sri Lankan green plantain fry (Vaalakkai poriyal)

Plantains are common in tropical countries. They grow easily and are nutritious. Like potatoes, they are used as a base vegetable and can be fried, sauteed, or cooked in curries and gravies. Here is a super simple and delicious recipe.

The plantains are crisp on the outside and soft on the inside. They are coated with a mild dusting of chilli powder and salt, simple and elegant. This dish is the perfect side for any meal.

The Jaffna community is small on the island's north and has a distinct culture and cuisine. This was a hard-to-find cookbook, but it brought a unique, delicious cuisine to my table. The book is unpretentious but filled with wonderful, authentic recipes.

For more recipes from this amazing cookbook, click here.



Ingredients:

3 large plantains, peeled and cubed

1 teaspoon chilli powder, or to taste

Salt, to taste

6 tablespoons oil

1 onion, finely diced

10 curry leaves


Toss the plantain with the salt and chilli powder. Marinate for 15 minutes.


Heat the oil in a small pan. Fry the plantains on medium heat until thye are golden, about 10 minutes.


Add the onions and curry leaves, and fry until the onions are golden, for about 5 more minutes. Taste for salt and spice.


Serve hot.


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