raw banana poriyal recipe | vazhakkai poriyal recipe
raw banana poriyal recipe with step by step photos – easy south indian recipe of raw banana dry curry or vazhakkai poriyal.
i make this recipe often with raw unripe bananas. so thought of sharing the recipe too. healthy, easy and nutritious.
what we like about cooked raw unripe bananas is its texture and taste. the tempering or tadka in this poriyal recipe also packs in a lot of flavor and not to forget the mild sweetness that comes from grated coconut. this recipe is again a no onion no garlic recipe.
vazhakkai poriyal recipe below:
step by step raw banana poriyal recipe:
1. 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.
2. heat 1 tbsp coconut oil in a shallow frying pan. keep the flame to a low and add ½ tsp mustard seeds and 1 tsp urad dal. saute till the mustard seeds crackle and the urad dal turn golden.
3. then add ½ tsp cumin seeds and saute till they splutter.
4. then add 1 to 2 dry red chili, a pinch of asafoetida, 8 to 10 curry leaves.
5. stir and saute till the red chilies change their color.
6. now add the raw banana and salt.
7. add ¼ cup water. stir very well.
8. cover the pan with a lid.
9. 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.
10. when the bananas have cooked, there should be no water in the pan. if there is some water, then simmer without the lid, till all the water dries. then add 3 tbsp grated coconut.
11. mix the coconut with the rest of the banana stir fry. switch off the flame.
12. add 1 tbsp chopped coriander leaves. mix again.
serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice.
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