Raw Banana Poriyal| Raw Banana Poriyal| Vazhakkai Poriyal/Kari

 

Hi Supermoms,

Everyone loves the Raw Banana chips from South India. It gives a great feeling as you bite in to the thick and crispy chip. Did you know, raw Bananas are very healthy and in South India, many families make a dry subzi which goes very well with lunch thali, especially with Rice and Rasam. We call it the Vazhakkai Curry or the Raw Banana Curry. However you need to cook it carefully to ensure the crispness on the outside and softness on the insides with the right level of spice and salt. I also share tips to ensure that the Banana pieces do not get mashed and mushy. This poriyal is easy to make and incredibly tasty to eat especially with Rasam Rice and Curd Rice. Enjoy the Raw Banana curry.

Now, let me share the recipe..

Raw Banana Poriyal| Vazhakkai Poriyal/Kari 

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 2-3

1 cup=250 ml cup

Ingredients:

5 medium size raw banana(peeled and chopped)

1/8 tsp turmeric powder

1 tsp sambar powder(adjust)

salt to taste

To temper:

2-3 tsp oil ( sesame/coconut oil or oil of your choice)

1/2" ginger( grated or finely chopped)

3/4 tsp chana dal/Bengal gram

1/2 tsp urad dal/husked black gram

1/2 tsp mustard seeds

1 sprig curry leaves

Method:

1. Heat three cups of water, add the chopped raw banana, turmeric powder and let it boil for 5 minutes. The raw banana should be 'just cooked'.

2. Heat a kadai or any heavy bottom pan with oil and temper with ingredients given under 'To Temper'. 

3. Drain the raw banana and add it to the kadai.

4. Add sambar powder, salt and mix well.

5. Allow the raw banana to fry for a few minutes or till the desired (soft/crunchy)consistency. 

Your delicious and healthy Raw Banana Poriyal is now ready!

Tips to prevent raw banana from sticking to the pan and also getting mushy:

1. Use a heavy bottom vessel. A well seasoned iron kadai will work the best.

2. Let the raw banana boil just for 5 minutes. Drain the excess water and you use in the poriyal(explained in the next tip) .

3. In case, the raw banana starts to stick to the pan, sprinkle few drops of the drained water over the sides of the pan and continue to stir. 

4. While chopping the raw banana, make sure that the pieces are not too small, too big or too thin. You can refer to the video to see how I cut them.

5.Always cook them over low flame. 

6. To make the raw banana poriyal, extra crispy, you can add one or two teaspoons of oil over the sides of the pan as they are cooking.

7. If you are cooking in an iron pan, transfer the cooked poriyal immediately to another serving vessel/bowl. 

Hope these tips are useful. Do try the recipe and share your feedback with me.

Happy Cooking!

With love,

Masterchefmom