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vazhakkai poriyal recipe below:

raw banana poriyal

 PREP TIME

5 mins

COOK TIME

20 mins

TOTAL TIME

25 mins

raw banana poriyal recipe - easy south indian sabji or dry curry made with raw unripe bananas

AUTHOR: dassana

RECIPE TYPE: side

CUISINE: south indian, tamil nadu

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 3 small to medium raw bananas
• 1 tbsp coconut oil
• 1 to 2 dry red chili
• ½ tsp mustard seeds
• 1 tsp urad dal
• ½ tsp cumin seeds/jeera
• 8 to 10 curry leaves/kadi patta
• a pinch of asafoetida/hing
• ¼ cup water or add as required
• 3 tbsp grated coconut
• 2 tbsp chopped coriander leaves/dhania patta

INSTRUCTIONS

1. rinse the raw unripe bananas first. peel them lightly. i usually remove the black spots and keep the peels as they are. dice them and add them in a bowl containing water, so that they don't darken.
2. heat 1 tbsp coconut oil in a shallow frying pan. keep the flame to a low and add ½ tsp mustard seeds and 1 tsp urad dal. saute till the mustard seeds crackle and the urad dal turn golden
3. then add ½ tsp cumin seeds and saute till they splutter.
4. then add 1 to 2 dry red chili, a pinch of asafoetida, 8 to 10 curry leaves.
5. stir and saute till the red chilies change their color and.
6. now add the raw banana and salt.
7. add ¼ cup water. stir very well.
8. cover the pan with a lid.
9. on a low flame simmer till the bananas have cooked well and softened. do check a couple of times when the bananas are cooking. if the water dries up in the pan then add some more water.
10. when the bananas have cooked, there should be no water in the pan. if there is then simmer without the lid, till all the water dries. then add 3 tbsp grated coconut.
11. mix the coconut with the rest of the banana stir fry.
12. add 1 tbsp chopped coriander leaves. mix again.
13. serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice.

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