Monday, 5 November 2012

Fried Accompaniments - Ash Plaintain, Pappadam, Chillis

Healthy Sri -Lankan Tamil vegetarian dishes often get eaten with deep fried salty accompaniments like the ones pictured above (I know, so much for healthy right?  I think its our way of feeling less guilty when we pair it oh so good and healthy vegy meals).  

Ash Plaintain Fry (Valakkai Poriyal/Green Banana Fry)
  • 1 Ash Plaintain
  • 1/4 tsp Turmeric
  • 1/2 tsp Sri Lankan curry powder
  • salt to taste  
  1.  Cut the ash plaintain into about 1cm thick rounds.  
  2. Add turmeric, curry powder and salt to taste.  Mix well.
  3. Make sure the mixture is not wet.
  4. Heat oil in a pan.  Test by frying one round.  If it burns too quickly your oil is too hot.
  5. Fry until golden brown and crisp on the edges but still soft in the middle (if its not crisp on the edges, it will be too soft and if its crisp in the middle it will be too hard!) 

Ash Plaintain/Green Banana
Coated in a spice/turmeric mixture

Fried Ash Plaintains!

 Fried Buttermilk Chillis
These chillis are deep fried and taste spicy and salty!

Simply use the same oil you used to fry your plaintain, make sure its hot and start popping them in.  When they change colour to a dark brown, you know they are done - if they turn black - you've fried them too long and they will be really hard!


 Pappadam (Appalam)

These are disc-like wafers that become crispy when deep fried and have a slight salty aftertaste.    To prepare, deep fry them and make sure they are not in too long or they will turn dark and hard.  They should be a nice light golden colour when ready:



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