Instant Pot Plantain | Vazhakkai Curry

Plaintain | Vazhakkai curry is an easy one pot recipe. Raw banana / plantains is used to make this curry, and consistency of the curry is soupy. This Puli Kuzhambu / Kara Kuzhambu ( called in south India) / plantain curry has a distinct flavors from the tempering , aromatic spices, tamarind, and coconut milk. Make This delicious curry in the Instant Pot in less than 25 minutes (cooking time is only 12 minutes). The healthy vegetable curry is medium spiced and goes well with hot steamed rice or roti / breads. Recipes includes detailed instructions with stepwise pictures.

When you want to increase your potassium intake, your first instinct might be to reach for a banana. But plantains have more potassium than their yellower cousins. Little things can make a big difference in health, so try including all variety of vegetables in your diet. Plantains are becoming easier to find in the United States and Europe as people learn different ways of cooking and consuming this nutrient-dense food.

Use Small Sized Plantains For Best Taste

When you buy , raw green colored plantain buy small sized once , instead of long variety. I usually find the smaller sized plantains in Indian groceries in usa. The taste and texture is much better in smaller plantains than the bigger long once.

But if you cannot find it , then use the longer variety for this curry.

If using Tamarind Block Instead Of Tamarind Paste?

Soak a lemon size Tamarind in 5 oz of water , and strain the juice into the curry at the end with the coconut milk (after pressure cooking) , make sure to check for extra salt seasoning .

Follow this technique to extract the juice / pulp from the block tamarind – How To Extract Tamarind Juice.

For Making This Curry On The Stove Top Method

Follow the same instant pot recipe, with same ingredients measurement .

First temper with fennel seeds and curry leaves, then sauté onions until transparent , then add tomatoes and sauté until pulpy. Now add plantains and sauté for two minutes , add all the spices powders – turmeric , kashmiri chili powder , sambar powder , salt and mix well to combine. Then add the mentioned amount of water and tamarind paste, stir well. Cover and cook in medium – low flame for 15 to 20 minutes approximately or until the plantain are cooked ( should be able to cut the plantains into two). Finally add coconut milk , stir well , and let it boil for one or two minutes . Switch off the flame and garnish with cilantro. Overall cooking time alone will take approximately 25 to 30 minutes.

Storing And Reheating Instructions

Because tamarind is added in the curry, it acts as a preservative. So curry stays good in the refrigerator for up to three to four days. Completely cool down the curry to room temperature after cooking , and store it in a glass ( preferred ) – airtight container. When reheating , cover and microwave until hot, (if the curry has thickened, add 1/4 cup of water and mix well before reheating it). Refrigerate any leftovers immediately.

This Recipe Yields “TWO Quarts” Of Curry / Kuzhambu , Easily serves 6 people.

Check Out Other Kuzhambu / Curry Recipes ,

• Ennai Kathirikai Kuzhambu – Sauteed Whole Brinjal / Eggplant Curry
• Roasted Okra In Spiced Yogurt Sauce

Other Instant Pot Recipes  Stepwise pictures given for all the recipes,

• Instant Pot Drumstick | Moringa Vegetable Curry
• Easy Instant Pot Pav Bhaji
• Instant Pot Spaghetti And Soy Protein Meatballs
• Instant Pot Butter Chicken Recipe
• Panera’s Broccoli Cheddar Soup Instant Pot
• Instant Pot Vegetable Kurma

Step By Step Pictures Of How To Make Plaintain / Vazhakkai Kuzhambu

Preparation – Clean, and chop the vegetables – Buy small sized raw plantain, clean and peel the skin of the plantain, and chop them into rounds ( like given in the picture below).

Finely chop the onions , dice the tomatoes into small cubes , If using thick tamarind paste – then add two tablespoon full ( if you find the tamarind paste diluted – then add four tablespoon full ) , fennel seeds , salt, turmeric , sambar powder, kashmiri chili powder , coconut milk , few fresh curry leaves , fresh cilantro chopped , canola oil , sesame oil (optional – for extra flavor ) and required water.

Temper And Sauté

I used Instant Pot Duo Evo Plus 8 Quart for cooking. Place the inner vessel into the Instant Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer to TEN minutes. Now Press START. Once it is ready and preheating is done. Add both the oil, followed by fennel / sombu seeds and curry leaves, sauté for a minute. When it starts to splutter, add the chopped onions, sauté for ONE more minute .

Now add chopped plantains and tomatoes and mix well.

Add all spice powders now – turmeric , sambar powder ,Kashmiri chili powder and salt, give a quick stir ( make sure it doesn’t get burnt in the bottom). Pour mentioned amount of water , stir well ( make sure there is no food stuck to the bottom). Press CANCEL . (total sauté time will take less than 8 minutes).

Pressure Cooking

Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power, and SET CUSTOM TIMER to TWO minutes. SEAL the Pressure Valve. Switch off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT.

Sauté For Two Minutes

After the steam is released, open the lid, Add coconut milk and tamarind paste , and mix well.

Now Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer to TWO minutes. Now Press START, let it cook / boil for two minutes , garnish with chopped cilantro (check for seasoning at this stage and add extra if needed). Press CANCEL . Remove the inner pot from the instant pot to prevent the curry from getting thick. Serve this curry hot with roti or rice .