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Vazhakkai Poriyal | Uncooked Banana Poriyal » Dassana’s Veg Recipes


Vazhakkai poriyal recipe with step-by-step photographs. That is a straightforward and attractive South Indian recipe of poriyal made with uncooked bananas, coconut, spices and herbs. This wholesome dish makes for a wonderful facet dish with sambar-rice, rasam-rice or with any South Indian meal of your alternative.

vazhakkai poriyal garnished with chopped coriander leaves and served in a steel bowl with text layover.

Vazhakkai is the Tamil title for plantain and Poriyal is a merely dry sauteed dish in style in South Indian delicacies. Poriyal is made with numerous greens and infrequently function in South Indian meals or thali. Not solely a poriyal tastes fabulous however it’s also wholesome.

I make this recipe typically with uncooked unripe bananas, spices and coconut. So considered sharing the recipe too. Wholesome, straightforward and nutritious.

What we like about cooked uncooked unripe bananas is its texture and style. The tempering or tadka on this poriyal recipe additionally packs in numerous taste and to not neglect the gentle sweetness that comes from grated coconut.

This recipe is once more a no onion no garlic recipe. Nevertheless if you happen to desire then you may embrace each onions and garlic within the recipe.

A couple of extra Raw banana recipes on the weblog are:

Uncooked banana poriyal is mildly spiced and goes very properly as a facet dish with sambar-rice, rasam-rice or with any South Indian meal of your alternative. You can too have it with chapatis or plain paratha. It may also be packed within the tiffin field.

This recipe may be simply doubled or tripled.

Step-by-Step Information

Easy methods to make Vazhakkai Poriyal

1. First rinse the uncooked unripe bananas in recent water. Peel them flippantly. I normally take away the black spots and hold the peels as they’re. Cube them and add them in a bowl containing water, in order that they don’t darken.

raw unripe bananas in bowl with water

2. Warmth 1 tablespoon of coconut oil in a shallow frying pan. Maintain the warmth to a low and add ½ teaspoon mustard seeds and 1 teaspoon urad dal (husked and cut up black gram).

Saute until the mustard seeds crackle and the urad dal flip golden. Fry these on a low warmth guaranteeing that they don’t burn.

TIP: Coconut oil offers an excellent style. However you should utilize sunflower oil or peanut oil or any impartial flavored oil.

Observe: Earlier than you start frying the spices and lentils, drain the chopped plantains of all of the water and put aside.

dal and mustard seeds in a pan

3. Then add ½ teaspoon of cumin seeds and fry until they splutter. Maintain stirring them.

cumin for raw banana poriyal recipe in a pan

4. Then add 1 to 2 dry purple chili, a pinch of asafoetida (hing) and eight to 10 curry leaves.

chillies for raw banana poriyal recipe in a pan

5. Stir and fry until the purple chilies change their coloration. However take care to not burn the purple chilies.

sauteing chillies in pan

6. Now add the uncooked banana and salt as required.

adding raw bananas to the pan

7. Add ¼ to ⅓ cup of water or as required. Combine very properly.

water added to raw bananas in the pan

8. Cowl the pan with a lid.

cooking raw banana poriyal in a pan covered with lid

9. On a low warmth simmer until the bananas have cooked properly and softened. Do test a few occasions when the bananas are cooking. If the water dries up within the pan then add some extra water and stir.

cooking raw banana poriyal in pan

10. When the bananas have cooked, there needs to be no water within the pan. If there may be some water, then simmer with out the lid, until all of the water dries. Then add 3 tablespoons of grated recent coconut.

When you don’t have recent coconut then add desiccated coconut.

coconut added to raw banana poriyal in the pan

11. Combine the coconut with the remainder of the banana stir-fry. Swap off the warmth.

cooked raw banana poriyal in the pan

12. Add 1 tablespoon of chopped coriander leaves. Combine once more.

raw banana poriyal garnished with coriander leaves

Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice. It may also be had with roti or plain paratha. Its a wonderful wholesome facet dish and may also be packed for a lunch field.

raw banana poriyal served in a bowl


Extra tasty and wholesome poriyal varieties for you!

Please you’ll want to charge the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

raw banana poriyal recipe, vazhakkai poriyal recipe

Vazhakkai Poriyal | Uncooked Banana Poriyal

Vazhakkai poriyal is a straightforward and attractive South Indian dish made with uncooked unripe bananas, coconut, spices and herbs.

Prep Time 5 minutes

Cook dinner Time 20 minutes

Complete Time 25 minutes

Stop your display from going darkish whereas making the recipe

preparation:

  • Rinse the uncooked unripe bananas first. Peel them flippantly. I normally take away the black spots and hold the peels as they’re. 

  • Cube them and add them in a bowl containing water, in order that they don’t darken.

making uncooked banana poriyal recipe:

  • Warmth 1 tbsp coconut oil in a shallow frying pan. Maintain the flame to a low and add 1/2 tsp mustard seeds and 1 tsp urad dal. Saute until the mustard seeds crackle and the urad dal flip golden

  • Then add 1/2 teaspoon cumin seeds and saute until they splutter.

  • Then add 1 to 2 dry purple chili, a pinch of asafoetida, 8 to 10 curry leaves.

  • Stir and saute until the purple chilies change their coloration and.

  • Now add the uncooked banana and salt.

  • Add ¼ cup water. Stir very properly.

  • Cowl the pan with a lid.

  • On a low flame simmer until the bananas have cooked properly and softened. Do test a few occasions when the bananas are cooking. If the water dries up within the pan then add some extra water.

  • When the bananas have cooked, there needs to be no water within the pan. If there may be then simmer with out the lid, until all of the water dries. Then add 3 tbsp grated coconut.

  • Combine the coconut with the remainder of the banana stir fry.

  • Add 1 tbsp chopped coriander leaves. Combine once more.

  • Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice or any South Indian meal. It may also be packed in a lunch field or had with chapati or plain paratha.

  • The recipe may be doubled or tripled.
  • For a spicy model add some inexperienced chillies.
  • When you don’t have recent coconut then add desiccated coconut.
  • Coconut oil offers an excellent style. However you should utilize sunflower oil or peanut oil or any impartial flavored oil.

Vitamin Info

Vazhakkai Poriyal | Uncooked Banana Poriyal

Quantity Per Serving

Energy 308 Energy from Fats 72

% Day by day Worth*

Fats 8g12%

Saturated Fats 7g44%

Sodium 12mg1%

Potassium 968mg28%

Carbohydrates 61g20%

Fiber 5g21%

Sugar 28g31%

Protein 3g6%

Vitamin A 2280IU46%

Vitamin C 107.8mg131%

Calcium 16mg2%

Iron 1.7mg9%

* % Day by day Values are primarily based on a 2000 calorie food regimen.

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This Vazhakkai Poriyal publish from the archives first printed on July 2015 has been republished and up to date on January 2023.



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