Vazhakkai Poriyal | Raw Banana Poriyal
User Reviews
5
Vazhakkai Poriyal | Raw Banana Poriyal
Description
This preparation starts with peeling and dicing raw bananas, which are rinsed and held in water to prevent discoloration. Tempering whole spices including mustard seeds, urad dal, and cumin seeds in coconut oil releases their flavors, while dry red chilies, curry leaves, and asafoetida add aroma and slight heat.
The diced bananas are added with salt and a small amount of water, then simmered covered on low heat until tender, requiring occasional checking to maintain moisture. The dish is garnished with freshly grated coconut and chopped coriander leaves, lending texture and brightness.
Vazhakkai Poriyal is served as a vegetable side dish in South Indian meals. Its balance of softness from the cooked bananas and crunch from the coconut makes it an appealing complement to rice and other curries.
The notes suggest using coconut oil for traditional flavor but allow substitution with neutral oils. The recipe can be scaled up as needed, and green chilies can be included for additional spice.
Ingredients
- 3 banana plantain or vazhakkai, small to medium, raw
- 1 tablespoon coconut oil
- 1 to 2 dry red chili
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal (husked and split black gram)
- ½ teaspoon cumin seeds
- 8 to 10 curry leaves
- 1 pinch asafoetida (hing)
- ¼ to ⅓ cup water or add as required
- 3 tablespoon coconut grated
- 2 tablespoon Coriander leaves cilantro, chopped
Instructions
preparation:
- Rinse the raw unripe bananas first. Peel them lightly. I usually remove the black spots and keep the peels as they are.
- Dice them and add them in a bowl containing water, so that they don't darken.
making raw banana poriyal recipe:
- Heat 1 tbsp coconut oil in a shallow frying pan. Keep the flame to a low and add 1/2 tsp mustard seeds and 1 tsp urad dal. Saute till the mustard seeds crackle and the urad dal turn golden
- Then add 1/2 teaspoon cumin seeds and saute till they splutter.
- Then add 1 to 2 dry red chili, a pinch of asafoetida, 8 to 10 curry leaves.
- Stir and saute till the red chilies change their color and.
- Now add the raw banana and salt.
- Add ¼ cup water. Stir very well.
- Cover the pan with a lid.
- On a low flame simmer till the bananas have cooked well and softened. Do check a couple of times when the bananas are cooking. If the water dries up in the pan then add some more water.
- When the bananas have cooked, there should be no water in the pan. If there is then simmer without the lid, till all the water dries. Then add 3 tbsp grated coconut.
- Mix the coconut with the rest of the banana stir fry.
- Add 1 tbsp chopped coriander leaves. Mix again.
- Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice or any South Indian meal. It can also be packed in a lunch box or had with chapati or plain paratha.
Notes
- This recipe can be doubled or tripled to serve more people or for meal prep.
- Add green chilies if you want to increase the spiciness of the dish.
- If fresh grated coconut is unavailable, desiccated coconut can be used as a substitute.
- Coconut oil imparts distinctive flavor but can be replaced with sunflower, peanut, or any neutral oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Sodium | 12mg | 1% |
| Potassium | 968mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 28g | 56% |
| Vitamin A | 2280IU | 46% |
| Vitamin C | 107.8mg | 120% |
| Calcium | 16mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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