Vazhakkai(Raw Banana / Plantain) is one of my favorite veggies…..I love any dish made with vazhakkai, I’ve already posted vazhakkai podimas, vazhakkai varuval, and 2 types of vazhakkai curry recipes.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 podimas and this stir fry the best as its less spicy yet flavourful making best combination with spicy curry and rice….yum!
Vazhakkai Poriyal Recipe – Ingredients
Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: Indian
Recipe Category: Main | Recipe Cuisine: Indian
Vazhakkai (Raw Banana) – 1(after chopping comes to 1 cup roughly)
Big Onion – 1 medium sized finely chopped
Coconut – 2.5 tbsp
Turmeric powder – 1/4 tsp
Salt – to taste
To temper:
Oil – 2 tsp
Mustard seeds – 1 tsp
Hing – 1/8 tsp
Jeera – 1/2 tsp
Garlic – 1 whole
Urad Dal – 1/2 tsp
Curry Leaves – a sprig
Method:
- 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.Dont 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 saute till it turns transparent.
- Then add cooked vazhakkai,required salt and give a stir.Keep closed and cook for 2mins.Add coconut , give a quick stir and switch off.
Serve with rice and any kuzhambu of your choice!
My 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 dont 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 cholestrol 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 raosted then switch else it may get spoiled easily.
Sangeetha M
simple yet yummy poriyal..love it with sambar rice..nice clicks as always 🙂
sathya nammalwar
Nice Poriyal receipe 🙂
Geetha
Hey, Good to see your blog being listed in The top 30 Indian food bloggers of 2013 on Rediff. Congrats.
Torviewtoronto
deliciously done a favourite looks wonderful
Vaishnavi
Nice 1. Waiting for ur christmas bakes this year
Unknown
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 !
Deep Krishna
simple & very illustrative post..Very useful…Sharmilee..
Raks anand
Always comes handy when I am in hurry, yet tasty 🙂 Loved the Christmas mood in your blog
Hari Chandana P
Lovely poriyal.. looks yummy!!
dassana
this is what i often make with raw bananas. a simple flavorful dish.