Nendran Golden Fry

Nendran Golden Fry:

Raw Banana Nendran sauteed with some mild spices to make a wonderful side dish for your main meal, plain cooked rice, dal and rasam with this fry will be amazing taste. Easy to cook healthy to eat.

The Nendran  Banana variety has a wonderful-unique taste and texture and can be used in many different ways, apart from steaming and making chips.


Raw Banana Nendran-1

Onion -1

Tomato 1 optional

Salt-1/2 tsp

Chilli powder-1/2 tsp

Garlic 3 pods(crushed)

Turmeric powder-1/4 tsp

Oil- 2 tbsp


Slice banana toa medium thick slices.

Heat pan with oil, add few fennel seeds.

Add crushed garlic to the oil, now add long chopped onion to it, saute well until translucent.

Add sliced banana and curry leaves, sprinkle some salt, turmeric and chilli powder.

Smear some water and cook till it gets roasted. Golden banana saute is ready to serve in few minutes of effort.




Sweet Potato Pepper Roast

Sweet Potato Pepper Roast:

Simply takes no time to cook this wonderful dish.

Wash Potato no need to peel its skin, just prepare it to gain the complete nutrient value. Round cut sweet Potato. Steam cook for 3 minutes.

Heat pan 1 tables spoon of coconut oil and season it with mustard, red chili 2nos, and curry leaves.

Add the partially cooked sweet potato and fry in low fire, add salt, and crushed pepper, roast it in low flame for 5 to 10 minutes.

roasted sweet potato goes well with plain cooked rice and sambar.

Ivy Gourd/ Kovakka Varuval

Ivy Gourd/ Kovakka Varuval:

Inviting taste of this Ivy gourd Varuval is a good companion with plain cooked rice and sambar or stuff in the roti, roll and serve. Simple recipe with fewer ingredients, really you will enjoy the unique taste of this garlic flavored varuval. Many of us do not know the health benefits of Ivy gourd learn more from,

Ivy gourd, with its nutrients, vitamins, and antioxidants help in strengthening the nervous system. Ivy gourd help in dealing with numerous nervous related problems


Ivy gourd-500 gram serves 4 people

To grind:

Chili powder-1 tsp

Salt- 3/4 tsp

Turmeric powder-1/4 tsp

Garlic-5 pods

Tomato- 1 small

Cumin-1/2 tsp

Fennel seeds-1/2 tsp


1.Clean and cut Ivy gourd to thin lengthwise slices.

2.Grind all the above ‘To grind ingredients” to a smooth paste.

3.Heat pan with 1 tablespoon of oil, fry kovakkai for 3 minutes.

4.Add ground masala paste to it mix well, sprinkle half cup water, close and cook for 5 minutes till it becomes soft.

5. Fry until the water evaporates.

Aromatic kovakkai varuval is ready to serve.

IIvy Gourd/ Kovakka Varuval
IIvy Gourd/ Kovakka Varuval



Ladies finger fry/ Vendakkai Varuval

Ladies finger fry:

Ladies finger fry is a wonderful combination with plain cooked rice and sambar. Neither gluey nor sticky, an unbelievable taste which really satisfies your meal.

Mainly children used to avoid this nutritious vegetable because of its gluey nature, even though we have many tips and tricks to reduce its nature we couldn’t satisfy, is accepted. This recipe will be up to your satisfaction.

Ladies finger fry/ Vendakkai Varuval
Ladies finger fry/ Vendakkai Varuval


Ladies finger-500 gram

Onion-1 big

Tomato -1 medium size

Chili powder-1/2 tsp

Sugar-1/4 tsp (optional, this enriches the taste of the dish and glassy appearance)

Garlic cloves-3, peeled and crushed

Oil -75 ml (shallow fry)



Turmeric powder

Yoghurt-2 tbsp

Method to prepare:

Wash and cut Ladies finger to 1 1/2 inch pieces, take a mixing bowl and add Ingredient-2 along with these pieces.Mix well, set aside.

Peel and cut onion lengthwise, tomato into small pieces and make garlic cloves crushed.

Heat oil in a wide pan shallow fry prepared ladies finger to golden yellow.


Fry little by little to have an even fried vegetable.

Drain oil, collect it in a paper towel.

Heat another pan with a tablespoon of oil, season it with mustard seeds and curry leaves.

Add crushed garlic to golden fry, now add onion saute for a while till golden brown.

Time to add tomato, salt, sugar and chili powder, saute till tomato leaves its skin.

Finally, add fried ladies finger stir on a medium flame for 2 to 3 minutes. Delicious Ladies finger fry is ready to serve.





Snake gourd fritters

Snake gourd fritters:

Crispy yummy snake guard fritters look curly and colorful. Serve this proudly and make your guest much delighted. Very simple procedure to follow with less effort and ingredients. Something different from normal cooking 🙂



Snake guard -1 long

Salt-1/2 tsp

Chilli powder-1 tsp

Turmeric powder-1/4 tsp

Gram flour-3 tsp

Rice flour-1 1/2 tsp

Curd-2 tsp

Cumin seeds or Ajwain-1/2 tsp crushe


1.Clean and remove inner part of the snake guard , cut in to round or semi circle as you prefer.

2.Take a wide bowl, add cut pieces and all other above mentioned ingredients mix well to get coated around all pieces evenly.


3.Heat oil in a pan and deep fry it in medium flame.


4.When it is fried golden brown transfer to the toweled plate.

5.Garnish with fried curry leaves and onion rings.

Snake guard fritters
Snake guard fritters


Enna vazhakkai perattal

Enna vazhakkai perattal (Raw banana fry):

Enna vazhakkai is our traditional dish, this wonderful recipe was learnt from our ancestors. In south Indian feast, dishes made out of  kathirikkai (brinjal) and vazhakkai (raw banana) plays an auspicious role.In such case, our choice goes to yummy enna vazhakkai as a special treat.This colourful and scrumptious side dish enhances our desire to eat, very less effort and time is used to prepare is another speciality of this dish.

Nutritional fact says-Energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Vazhakkai varuval
Vazhakkai varuval new version

original recipe:

Peel and cut raw banana for 1/2 inch thick.

Marinate vazhakkai with chilli powder, salt and ginger garlic paste.

Shallow fry, such that outer layer is crispy and inner as soft (approximately for 3 minutes).

Drain oil completely,keep it ready to season it.

Heat wok with a teaspoon of oil, season it with fennel seeds and cumin seeds.

Add chopped onion and curry leaves saute till onion cooks golden yellow, add finely chopped tomato, cook until it gets mashed well to become paste (cook in low flame).

Add fried raw banana stir well for 3 more minutes to get mixed and roasted.

New version :

Raw banan-2 nos

Chilli powder or paste 1 tsp

Tomato finely chopped (I have used both as paste)-1 small or 1 tsp (optional)

Salt-1/2 tsp

Turmeric powder-1/4 tsp

Ginger garlic paste-3/4 tsp

Onion-1 small, cut lengthwise

To temper:

Oil-1 tbsp

Fennel seed-1/2 tsp

Cumin seeds-1/4 tsp

Urad dal-1/2 tsp

Curry leaves

Method to prepare:

Peel and cut raw banana to 1/4 inch thickness,drop it in to the water.

Drain water completely transfer to a wide bowl, mix well with chilli powder or paste, salt, ginger garlic paste, and turmeric powder.


Heat pan with 1 tbsp of oil, season with above mentioned “To temper” ingredients, add curry leaves.

Add chopped onion saute for a while, add marinated Vazhakkai saute well.


Cook in medium flame till it gets cooked, add tomato, gradually bring it to low flame, cook by stirring occasionally such that outer layer as roasted and inner as soft.


Arbi chilli fry(Varuval)

Arbi ,Taro root (Seppankizhangu Varuval):

This tasty varuval needs very less Ingredients to prepare, in few minutes.This Arbi fry goes well with cooked rice combination of rasam and sambar.

Arbi chilli Roast
Arbi chilli Roast

Taro is a starch-rich, globular fleshy tap root family plants. Its crunchy, underground root, known as corm, is one of the popular edible root vegetables.The corms, however, are free from gluten. They carry high-quality phyto-nutrition profile comprising of dietary fiber, and antioxidants in addition to moderate proportions of minerals, and vitamins.


Arbi(seppankizhangu)-200 gms

Sambar masala powder-1/2 tsp

Turmeric powder-1/4 tsp

curshed Pepper-1/4 tsp

Salt-1/2 tsp

To temper:

Oil-2 1/2 tsp (Coconut oil gives good flavour)

Fennel seeds- 1/2 tsp

Cumin seeds

Curry leaves-1 twig

Method to prepare:

Boil Seppankizhangu(Arbi) peel skin,cut in round 1/2 inch thickness .

1.Heat pan with 2 teaspoon of oil season it with fennel and cumin seeds,add curry leaves.

2.Add cut or whole Arbi in to it, sprinkle some salt,Turmeric powder and sambar masala powder,mix well.

3.In low flame cook these ingredients for 15 to 20 minutes,until the masala to gets coated and roasted well,sprinkle freshly crushed pepper mix well and remove from flame.

Serve with rasam , sambar for lunch.

Note:No need to sprinkle water while frying.