'Masiyal' in Tamil means mashing. Generally masiyal is made with vegetables like yam, pidi karunai (another type of yam), greens and with lentils like moong dhal, horsegram etc. In Kongu region, people call 'masiyal' as 'kadaisal'. 'Masiyal' is called as 'Kutherisseri' in Kerala. Anyway, what's in a name? Being a foodie, its the taste which matters for me. Raw banana (Vazhakkai) masiyal is a simple, tasty, traditional side dish which goes well with South Indian thali.
There are many varieties of masiyal. See the links given below for the variations.
Click here for payathamparuppu (moong dhal) masiyal
INGREDIENTS:
Raw banana - 2
Grind coconut and green chillies to a paste. Pressure cook green gram dhal and mash well.
Heat coconut oil in a kadai, temper with the given ingredients, add the paste and saute until the raw smell is gone. Now add the cooked and mashed banana, cooked and mashed green gram dhal add little salt if needed, mix well and saute for 2 more minutes. Vazhaikkai kutherisseri is ready. Goes well with south indian thali as a side dish.
INGREDIENTS:
Raw banana - 2
Cooked green gram dhal (with skin) OR moong dhal - 1/2 cup (optional)
Green chillies - 2
Grated coconut - 1/2 cup
Salt - to taste
To temper:
Coconut oil - 1 tablespoon
Mustard seeds - 1/4 tsp.
Dry red chillies - 2
Curry leaves - a sprig
METHOD:
Cut raw banana into halves, boil it in water, with skin, alongwith a pinch of turmeric powder and salt. Cook until done. (Alternatively, add a cup of water alongwith salt and pressure cook for a whistle). Take out, peel the skin and mash it. Mash cooked green gram dhal well without any lumps.
Green chillies - 2
Grated coconut - 1/2 cup
Salt - to taste
To temper:
Coconut oil - 1 tablespoon
Mustard seeds - 1/4 tsp.
Dry red chillies - 2
Curry leaves - a sprig
METHOD:
Cut raw banana into halves, boil it in water, with skin, alongwith a pinch of turmeric powder and salt. Cook until done. (Alternatively, add a cup of water alongwith salt and pressure cook for a whistle). Take out, peel the skin and mash it. Mash cooked green gram dhal well without any lumps.
Grind coconut and green chillies to a paste. Pressure cook green gram dhal and mash well.
Heat coconut oil in a kadai, temper with the given ingredients, add the paste and saute until the raw smell is gone. Now add the cooked and mashed banana, cooked and mashed green gram dhal add little salt if needed, mix well and saute for 2 more minutes. Vazhaikkai kutherisseri is ready. Goes well with south indian thali as a side dish.
Your recipes are superb, easy to follow with clear instructions. Please keep up the good work!
ReplyDeleteThis is famous dish in tirunelveli too. I like the way you had put it across. Very simple to follow. Thanks.
ReplyDelete