WITH FRESHLY GROUND SPICES
Vazhakkai curry we generally make by adding sambar powder, but this version of raw banana curry is made at our house during festivals and weddings and always we call this as Vazhakkai Kalyana curry. I have already blogged about the Pooshanikai Kalyana kootu HERE. Though kids at home prefer the Vazhakkai chips or Vazhakkai curry , few times i make this style of raw banana curry too. Check out my Vazhakkai podimas and Vazhakkai Kootu recipes too, which is also an no onion no garlic recipe.
Vazhakkai curry we generally make by adding sambar powder, but this version of raw banana curry is made at our house during festivals and weddings and always we call this as Vazhakkai Kalyana curry. I have already blogged about the Pooshanikai Kalyana kootu HERE. Though kids at home prefer the Vazhakkai chips or Vazhakkai curry , few times i make this style of raw banana curry too. Check out my Vazhakkai podimas and Vazhakkai Kootu recipes too, which is also an no onion no garlic recipe.
INGREDIENTS: Serves 2
| VAZHAKKAI (RAW BANANA) | 1 |
| URAD DAL | 1/2 TBLSP |
| CORIANDER SEEDS | 1/2 TBLSP |
| RED CHILLI | 1-2 |
| COCONUT(SCRAPPED) | 1 TBLSP |
| OIL | 1 TSP |
| MUSTARD SEEDS | 1/4 TSP |
| TURMERIC POWDER | 1/4 TSP |
| CURRY LEAVES | FEW |
| SALT | TO TASTE |
METHOD:
- Peel the skin of the raw banana and cut them into cubes. Immerse this into water and add salt and turmeric powder and cook till the vazhakkai becomes soft but yet firm. This will get cooked very fast.
- Drain the water completely using a colander.
 |
 |
- Dry roast the coriander seeds, urad dal, red chilli and when it turns golden brown add the coconut. Switch off the flame and let the coconut becomes roasted in that heat.
- Make this into a fine powder without adding water.
 |
 |
- In a pan add oil and throw in the mustard seeds and asafoetida. Add the cooked vazhakkai and saute for a minute in a low flame.
 |
 |
- Add the freshly ground spice mix and mix gently and nicely to get even coat of masalas.
 |
 |
- Let this in a low flame for2 minutes. Garnish with curry leaves
NOTE:
- If you want you can drizzle few drops of coconut oil at the last to make this vazhakkai more flavourful.
- I added 2 red chilli , but felt it is bit spicy so reduce the red chilli according to your taste.
wow!!!Tempting !!! lovely pic dear
This is one of my favorite curries..I also add a little black pepper. looks delicious
Perfect recipe for this festive season .
whenever occasions ! this has a place in our kitchen ! such a tasty one !
wow….easy and delicious recipe…I have made it but used poppy seeds your looks tempting!!!!
this plantain curry is my favorite… we do little different frm your method… you got super good texture ….very flavourful too
Delicious curry,love to finish it with rasam:)
tempting and delicious curry….
Delicious curry with raw banana..
my fav banana recipe
Banana curry looks perfect & delicious..
Lovely curry……..
x❤x❤
https://indianveggiesbhojan.blogspot.in/
Love the freshly ground spices. yum
spicy and aromatic curry…looks yumm!
About week before I was looking for this recipe!!!!I must try this >>looks good.
fresh,flavorful and healthy curry..love to eat with rasam sadham
Delicious and comforting looking curry.
Deepa
inviting curry….nice clicks….
New Post at Anu's Healthy Kitchen- Sprouted Kadala/Brown Chick Peas Curry
"HOW TO's ? of Kitchen #2" EVENT – Apple Oats Payasam
South Indian Cooking
"HOW TO's ? of Kitchen #2" SHARE PAGE
looks so marvelous!!!Loved the flavors 🙂
Inviting curry and awesome clicks
lovely banana fry…..tastes yummy with sambar…
That must be a perfect combo for sambar sadham, sounds good
These sound AMAZING! I love the way that you made that meal.
That's a tempting side dish.. Simple yet flavorful, goes well with sambar rice 🙂