Vazhaikkai Poriyal | How to make Iron rich Raw Banana Stir Fry |Dry Plantain Curry Recipe | Gluten Free and Vegan

Hi Supermoms,

I am always amazed at the way a single vegetable can be transformed into different dishes. Take for example the raw banana/Vazhaikkai or Plantain. 

From Chips to Kuzhambu, Traditional Crumble to Stir fry, this humble and healthy vegetable can be transformed into different dishes. 

I cook the  plantain quite frequently and to bring variety, I try various types of dishes with it. Most of the times, I make a simple stir fry using sambar powder. If the plantain is tender, then they taste so amazing in the sambar spices. 

My mother makes a special spice powder ( masala) to cook the Vazhaikkai poriyal and she calls it 'Podi potta Kari' in Tamil. It roughly translates into 'Stir Fry with special spice powder'. You will be amazed how this easy to make and simple spice powder transforms the texture and taste of the plantain. 

You must also be wondering about the colour of the Vazhaikkai. The dark colour is because of the iron kadai/wok that I used for cooking. There was no metallic taste in the dish and the  vazhaikkai poriyal  tasted delicious . Many of you have asked me if it is safe to use the iron vessel to cook plantain. Yes, it is safe . I have used a seasoned iron kadai that I have been using for more than 10 years . Just one thing to remember is that once your vazhaikkai poriyal is ready, immediately transfer it to another container. 

 Next time you decide to cook plantain, try my recipe and you are sure to love the taste 😍. 

Vazhaikkai Poriyal :

4 medium size raw banana/plantain ( peeled and thinly sliced)( soak in water till use)

1/8 teaspoon turmeric powder

2 tablespoons water

salt to taste

To roast and grind :

1 teaspoon coconut oil

1/4 teaspoon channa dal/Bengal gram 

1/4 teaspoon urad dal/husked and whole or split black gram

3/4 teaspoon coriander seeds

1 red chilli ( adjust according to your spice preference) 

1/2" fresh ginger ( peeled and chopped )

1/4 cup fresh coconut ( chopped roughly )(no need to roast)( optional)

To Temper :

2-3 teaspoons coconut oil ( you can also use sesame oil)

1/2 teaspoon mustard seeds

3-4 curry leaves ( roughly torn)

Method : 

1. Heat a small pan over low flame with oil. Add Bengal Gram. 

2. Add urad dal .

3. Add coriander seeds and dry red chilli ( add according to the spice levels of the chilli you are using) and continue to roast .

4. Add ginger and fry till the dal becomes light brown and fragrant.

5. Add fresh coconut and grind the mixture .

Note : Do not add water. This is a dry powder.

6. Slice the plantain and keep it soaked in water till you add it to the kadai/pan.

7. Heat a kadai with oil and temper with ingredients given for the same.

8. Add turmeric powder, salt and water. 

9. Cover and cook over low/medium flame for 2-3 minutes.

10. Open and add the ground spice powder.  Cook for another 5-7 minutes , stirring every couple of minutes and switch off.

Chef tip : If you want the plantain more fried, drizzle a teaspoon oil and continue frying. You can cook the plantain in a non-iron kadai if you want to prevent the discolouration .

Delicious Vazhaikkai Poriyal is now ready.

Happy Cooking!

With love,

Masterchefmom