Saadhaalippu

Saadhaalippu is one of the traditional recipes and has its origin in the south of India. Tasty saadhaalippu is made by cooking raw bananas with tamarind water and tempering them with spices. Saadhaalippu goes well with Rice and Sambar. This recipe is made during marriages and on auspicious days. 

Planning & Pre-Preparation: 15 mins

Cooking time: 15 mins

Ingredients

• Tamarind/ Puli - small lemon sized

• Water - 1/2 Cup

• Salt - Per taste

• Raw Banana/ Vazhaikkai - Medium-sized – 3

• Oil – 2 Tsp. 

• Mustard/ Kadugu - 1 Tsp.

• Urad Dal/ Uluttam Paruppu – 1 Tsp.

• Bengal Gram/ Kadalai Paruppu - 1 Tsp.

• Asafoetida/Kayam/Hing – 1/2 Tsp.

• Red Chillies/ Sigappu Milagai – 2

• Curry Leaves/ Karuveppilai

• Turmeric Powder/ Manjal podi – 1/2 Tsp.

Directions

• Soak a small lemon-sized Tamarind/ Puli in water for about 15 mins.

• After 15 mins, Squeeze the tamarind and strain the extract using the strainer.

• Add salt to the Tamarind/ Puli extract and boil the tamarind/ puli extract on a medium flame. 

• Now add Raw Banana/ Vazhaikkai (that are chopped into bigger chunks) to the tamarind extract and let it cook for about 8-10 mins. Check whether it is completely cooked, if not keep cooking for a few more minutes. 

• Once cooked, drain off the excess water and keep it aside.

• To a kadai add oil and start adding Mustard/ Kadugu, Urad Dal/ Uluttam Paruppu, Bengal Gram/ Kadalai Paruppu and saute well. 

• Now add Asafoetida/Kayam/Hing, Red Chillies/ Sigappu Milagai and keep sautéing. 

• Then add Curry Leaves/ Karuveppilai and when the dal turns golden brown add the cooked Raw Banana/ Vazhaikkai and mix well. 

• Now add Turmeric Powder/ Manjal podi and mix it well. 

• Cover and cook on low flame for about 2-3 mins.

• After 2 mins, switch off the flame and tasty saadhaalippu is ready. Serve it along with rice and sambar. 

Points to be noted

Chopping of Vazhaikkai: First plantains are cut into vertical two halves and then the plantain is sliced about ¼ inch in thickness (that forms D-shaped).