Vazhakkai poriyal is a deliciously simple side dish from the South Indian kitchen, made with raw banana and basic spices. Learn this Vazhakkai poriyal with the help of a video and stepwise pictures.
As this is a mildly spiced raw banana dish, kids can eat it as a snack. Pack it as a side with simple Puliyodharai, Tomato rice, Chitranna, or Sambar sadham for a healthy lunch box.
Moreover, you can use coconut oil for Kerala style thoran touch. Just stir fry with onions and chilli, add salt and sprinkle coconut, it will be ready in a jiff.
Are green bananas healthier than ripe bananas?
First of all, both raw and ripe bananas are full of digestive fibers, Pottasium and essentially a nutritional powerhouse. They promote digestive health and many studies are revolving around their possible role in heart health, Digestive control and mood enhancement.
When you compare green bananas with yellow bananas, green bananas score a little high position because raw bananas contain high starch(which helps in many health issues). And this starch turns into sugars when the banana ripens. You can make many Indian dishes like stir-fry, curries, sabzis, gravies, stuffing, bajji, fritters and many more.
Serving suggestions with Vazhakkai poriyal:
This Raw banana stir-fry is an excellent choice for low carb and a vegan snack if you are on dieting. And for a proper SouthIndian meal, serve Vazhakkai poriyal with cooked hot rice and one of the following delicious tamarind based gravies.
It can also be a decent pair with chapatis and rotis.
The method with stepwise pictures:
Preparation:
- Chop onion and green chillies.
- Rinse the raw banana, remove the extra fiber using a peeler and chop into medium size pieces. To avoid oxidation and darkening of the banana pieces you can keep the chopped pieces in a bowl of water.
- Grate coconut and keep ready.
Recipe:
- Heat oil in a pan, season with mustard and cumin seeds. Let the mustard crackle and add split urad dal.
- Fry them to golden color and add split green chillies and red chillies.
- Now put onions with curry leaves and saute well. Put a pinch of asafoetida and add chopped raw banana pieces.
- Add the required salt for the vazhakkai podimas in approximately a quarter to a half cup of water.
- Now sprinkle this salt mixed water on Vazhakkai pieces, mix well, cover and cook. You can sprinkle some more water if needed.
- Cook the raw banana for just five minutes until they become soft but not mushy. Check the doneness by pressing one piece of banana.
- Add very little water only to cook vazhakkai. There shouldn’t be any water left out when it is done.
- Add grated coconut to the poriyal, mix well and switch off.
- Serve as a side dish with roti, chapati, or with rice and tamarind based curry. Look at the serving suggestions section of the story.
Tips:
1) First of all, add only the required water only to stem the vazhakkai. Otherwise, the banana poriyal will become mushy.
2) Furthermore, asafoetida and cumin seeds help in relieving gas trouble and please don’t avoid these while making raw banana dishes.
Vazhakkai poriyal recipe | How to make Vazhakkai poriyal
Ingredients
Ingredients:
- 2 medium raw bananas
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp split urad dal
- 1 sprig curry leaves
- 2 green chillies
- 2 red chillies
- 1 onion
- 1 pinch asafoetida
- ½ cup salted water (approx.)
- 2 tbsp coconut (grated)
Instructions
Preparation:
- Chop onion and green chillies.
- Rinse the raw banana, remove the extra fiber using a peeler and chop into medium size pieces. To avoid oxidation and darkening of the banana pieces you can keep the chopped pieces in a bowl of water.
- Grate coconut and keep ready.
Recipe:
- Heat oil in a pan, season with mustard and cumin seeds. Let the mustard crackle and add split urad dal.
- Fry them to golden color and add split green chillies and red chillies. Now put onions with curry leaves and saute well.
- Put a pinch of asafoetida and add chopped raw banana pieces.
- Add the required salt for the vazhakkai podimas in approximately quarter to a half cup of water. Now sprinkle this salt mixed water on Vazhakkai pieces, mix well, cover and cook. You can sprinkle some more water if needed.
- Cook the raw banana for just five minutes until they become soft but not mushy. Check the doneness by pressing one piece of banana. Add very less water only to cook vazhakkai. There shouldn't be any water left out when it is done.
- Add grated coconut to the poriyal, mix well and switch off. Serve as a side dish with roti, chapati or with rice and tamarind based curry.
Video
Notes
1) First of all, add only the required water only to stem the vazhakkai. Otherwise, the banana poriyal will become mushy.
2) Furthermore, asafoetida and cumin seeds help in relieving gas trouble and please don't avoid these while making raw banana dishes.
Nutrition
