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    You are here: Home / Recent Posts / Vazhaikkai Poriyal | Plantain Curry

    Vazhaikkai Poriyal | Plantain Curry

    Last Updated On: Mar 1, 2025 by Sharmilee J

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    Vazhaikkai Poriyal is a simple stir fried dish made by tempering raw plantains with onion, coconut and spices. Vazhaikkai Poriyal is a good alternate to regular vazhakkai fry, easy to make and a good choice to side it up with masala rice varieties. Learn to make Vazhaikkai Poriyal with step by step pictures.

    vazhakkai poriyal served with rice

    Vazhakkai is one of my favorite vegetable. I love any dish made with vazhakkai, I’ve already posted vazhakkai podimas, vazhakkai varuval, and 2 types of vazhakkai curry recipes. Do try this simple and easy vazhakkai poriyal and enjoy!

    Jump to:
    • About Vazhakkai Poriyal
    • Vazhakkai Poriyal Ingredients
    • How to make Vazhaikkai Poriyal Step by step
    • Expert Tips
    • Serving and Storage
    • 📖 Recipe Card

    About Vazhakkai Poriyal

    Raw Banana also called Plantain or Vazhakkai is a versatile vegetable. This poriyal is a quick side dish that you can make and pair it up with any spicy kuzhambu and call it a days lunch as I did.

    I love vazhakkai podimas and this stir fry the best as its less spicy yet flavorful making best combination with spicy curry and rice – yum!

    vazhakkai poriyal served with rice

    Vazhakkai Poriyal Ingredients

    • Vazhakkai – Choose 1 medium sized plantain.
    • Onion – Onion is added after tempering and sauteed.
    • Turmeric powder – Turmeric powder is added for flavor and color.
    • Tempering – Oil is heated, mustard seeds is spluttered then hing, cumin seeds, urad dal and curry leaves is added.

    Similar Recipes

    • Carrot Stir Fry
    • Carrot Beans Poriyal
    • Cauliflower pepper fry
    • Beetroot stir fry
    • Broccoli stir fry
    • More poriyal recipes

    How to make Vazhaikkai Poriyal Step by step

    1.Peel off the skin of vazhakkai and cut them into bite sized pieces. Boil water(just till immersing level) and add the chopped pieces into it along with little salt and turmeric powder. Cook until the veggie turns soft. Don’t drain water.

    how to make vazhakkai poriyal step1

    2.Keep the cooked veggie aside. Heat oil in a  pan – add the items listed under ‘to temper’ let it splutter. Then add onion and sauté till it turns transparent.

    how to make vazhakkai poriyal step2

    3.Then add cooked vazhakkai, required salt and give a stir. Keep closed and cook for 2 minutes. Add coconut, give a quick stir and switch off.

    how to make vazhakkai poriyal step3

    Serve with rice and any kuzhambu of your choice!

    vazhakkai poriyal served with rice

    Expert Tips

    • While peeling off the skin of plantain, grease your hands with oil to avoid stickiness.
    • After cutting the veggie keep it immersed in water to avoid it from changing its color.
    • Make sure you don’t strain the water after cooking the veggie as all the nutrients will go off. I always add water till veggies immersing level while cooking and don’t drain the water.
    • You can pressure cook the veggie too if you are confident about the cooking time.
    • Do not overcook the veggie, it should be soft but hold its shape.
    • I served this poriyal along with rice and arachuvitta kuzhambu with mochai.
    • Adding garlic helps to avoid gastric problems.
    • Raw coconut is of less cholesterol so I always add coconut and immediately switch off for any poriyal. But if you are packing the poriyal  then give a stir till coconut gets roasted then switch else it may get spoiled easily.

    Serving and Storage

    Vazhakkai Poriyal can be served with rice and curry. This curry keeps well in fridge for 2 days, reheat and serve it.

    vazhakkai poriyal served with rice

    If you have any more questions about this Vazhaikkai Poriyal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Vazhaikkai Poriyal Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    11235498283 dc919db494 o
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    Vazhaikkai Poriyal Recipe

    Vazhaikkai Poriyal is a simple stir fried dish made by tempering raw plantains with onion, coconut and spices. Vazhaikkai Poriyal is a good alternate to regular vazhakkai fry, easy to make and a good choice to side it up with masala rice varieties. Learn to make Vazhaikkai Poriyal with step by step pictures.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1 vazhakkai
    • 1 medium sized big onion finely chopped
    • 2.5 tablespoon coconut
    • 1/4 teaspoon turmeric powder
    • salt to taste

    To Temper:

    • 2 teaspoon oil
    • 1 teaspoon mustard seeds
    • 1/8 teaspoon hing
    • 1/2 teaspoon jeera
    • 1 garlic
    • 1/2 teaspoon urad dal
    • 1 sprig curry leaves

    Instructions

    • Peel off the skin of vazhakkai and cut them into bite sized pieces. Boil water(just till immersing level) and add the chopped pieces into it along with little salt and turmeric powder. Cook until the veggie turns soft. Don’t drain water.
    • Keep the cooked veggie aside. Heat oil in a  pan – add the items listed under ‘to temper’ let it splutter. Then add onion and sauté till it turns transparent.
    • Then add cooked vazhakkai, required salt and give a stir. Keep closed and cook for 2 minutes. Add coconut, give a quick stir and switch off.
    • Serve with rice and any kuzhambu of your choice!

    Notes

    • While peeling off the skin of plantain, grease your hands with oil to avoid stickiness.
    • After cutting the veggie keep it immersed in water to avoid it from changing its color.
    • Make sure you don’t strain the water after cooking the veggie as all the nutrients will go off. I always add water till veggies immersing level while cooking and don’t drain the water.
    • You can pressure cook the veggie too if you are confident about the cooking time.
    • Do not overcook the veggie, it should be soft but hold its shape.
    • I served this poriyal along with rice and arachuvita kuzhambu with mochai.
    • Adding garlic helps to avoid gastric problems. Raw coconut is of less cholesterol so I always add coconut and immediately switch off for any poriyal. But if you are packing the poriyal  then give a stir till coconut gets roasted then switch else it may get spoiled easily.
    Nutrition Facts
    Vazhaikkai Poriyal Recipe
    Amount Per Serving (75 g)
    Calories 211 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 978mg43%
    Potassium 572mg16%
    Carbohydrates 38g13%
    Fiber 4g17%
    Sugar 19g21%
    Protein 3g6%
    Vitamin A 1395IU28%
    Vitamin C 222mg269%
    Calcium 72mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Poriyal, RandomPosts, Recent Posts, Sides, Vazhakai Recipes, youmaylike

    Reader Interactions

    Comments

    1. Sangeetha M

      December 13, 2013 at 3:16 pm

      simple yet yummy poriyal..love it with sambar rice..nice clicks as always 🙂

      Reply
    2. sathya nammalwar

      December 13, 2013 at 3:52 pm

      Nice Poriyal receipe 🙂

      Reply
    3. Geetha

      December 13, 2013 at 5:16 pm

      Hey, Good to see your blog being listed in The top 30 Indian food bloggers of 2013 on Rediff. Congrats.

      Reply
    4. Torviewtoronto

      December 13, 2013 at 7:39 pm

      deliciously done a favourite looks wonderful

      Reply
    5. Vaishnavi

      December 14, 2013 at 2:10 am

      Nice 1. Waiting for ur christmas bakes this year

      Reply
    6. Unknown

      December 14, 2013 at 2:27 am

      Although I am frm Maharashtra I hv an natural liking fr Kerala veg dishes .I liked this receipe because I hv tasted it in Mysore Dasprakash .Thanks fr special tips at the end they make the receipe more authentic !

      Reply
    7. Deep Krishna

      December 14, 2013 at 3:27 am

      simple & very illustrative post..Very useful…Sharmilee..

      Reply
    8. Raks anand

      December 14, 2013 at 10:59 am

      Always comes handy when I am in hurry, yet tasty 🙂 Loved the Christmas mood in your blog

      Reply
    9. Hari Chandana P

      December 15, 2013 at 4:37 am

      Lovely poriyal.. looks yummy!!

      Reply
    10. dassana

      December 16, 2013 at 6:39 pm

      this is what i often make with raw bananas. a simple flavorful dish.

      Reply
    5 from 4 votes (4 ratings without comment)

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