vazhakkai varuval recipe, how to make vazhakkai varuval | vazhakkai roast

Vazhakkai varuval recipe with step by step pics. Spicy and slightly crisp is this raw banana roast recipe and goes very well as a side dish with rasam, sambar, kuzhambu and dal.

I often make plantain stir fries in different ways – from a simple stir fry with minimal spices or with some fresh coconut or a spicy version. The word varuval means “fried” in tamil language. it can be deep fried as well as shallow fried or stir fried.

Making vazhakkai varuval does not take much time. the banana cubes are added raw and then slowly fried over a low flame with frequent stirrings. As a result the bananas get slightly crisp with the spices coating them and tastes good.

In my weekly groceries raw unripe banana is a must and every week I make one or two dishes with them. Some of these I have already shared below:

1. Vazhakkai fry
2. Raw banana fry (Kerala style)
3. Vazhakkai poriyal

I have added pearl onions (small sambar onions) in this vazhakkai varuval recipe. You can substitute regular red onions with pearl onions. Onions can also be skipped if you want.

You can make vazhakkai varuval As a side dish to along with any South Indian meal.

Few more tasty recipes for you!

• Capsicum fry
• Kovakkai fry
• Potato roast
• Cauliflower fry

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Vazhakkai Varuval

By Dassana Amit

Vazhakkai varuval is a spicy and slightly crisp stir fried dish made with raw unripe bananas. It goes very well as a side dish with rasam, sambar, kuzhambu and dal.

5 from 2 votes

Print Pin Save Saved! Rate

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Cuisine South Indian, Tamil Nadu

Course Side Dish

Share

EmailFacebookTweet

Servings 3

Units

Ingredients

to be crushed coarsely

• ▢ ½ teaspoon cumin seeds - crushed or ½ teaspoon cumin powder
• ▢ ½ teaspoon black pepper - crushed

other ingredients

• ▢ 2 tablespoons coconut oil
• ▢ ½ teaspoon mustard seeds
• ▢ ¼ cup thickly sliced pearl onions (shallots or small onions) or ¼ cup chopped onions
• ▢ 1 green chili - chopped or slit
• ▢ 6 to 7 curry leaves
• ▢ 2 medium unripe bananas or plantains, chopped in small cubes
• ▢ ¼ teaspoon turmeric powder
• ▢ ¼ teaspoon kashmiri red chili powder
• ▢ ¼ teaspoon Garam Masala
• ▢ ½ teaspoon Coriander Powder (ground coriander)
• ▢ ½ teaspoon fennel powder
• ▢ salt as required

Cook ModePrevent your screen from going dark while making the recipe

Instructions

 

preparation

• Take ½ teaspoon cumin seeds and ½ teaspoon black pepper in a mortar-pestle. Crush coarsely and keep aside.
• Peel, rinse and chop 4 to 5 pearl onions in thick slices. 
• Chop 2 medium bananas in small cubes just before you start cooking. If you chop them earlier then they darken. Thus you need to soak them in water to avoid darkening.

making vazhakkai varuval

• Heat 2 tablespoons coconut oil. Instead of coconut oil you can use peanut oil or sunflower oil also.
• Keep flame to a low or medium-low and add ½ teaspoon mustard seeds. let them splutter.
• Then add ¼ cup thickly sliced pearl onions, 1 green chili (chopped or slit) and 6 to 7 curry leaves.
• Sauté for about 2 minutes on a low flame. then add chopped banana cubes and mix well.
• On a low flame begin to sauté bananas.
• Do keep a check and stir after every 2 to 3 minutes.
• Sauté bananas till they are half done or half cooked on a low flame. 
• Then add crushed cumin seeds and black pepper.
• Next add ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chili powder, ¼ teaspoon garam masala powder, ½ teaspoon coriander powder and ½ teaspoon fennel powder. Also add salt as per taste.
• Mix the spice powders very well.
• Continue to sauté till bananas are cooked.
• Stir regularly at intervals so that the bananas are cooked evenly or else the bottom layer gets too browned. So frequent stirrings are required. 
• Sauté till bananas are slightly crisp and cooked well.
• Serve vazhakkai varuval hot or warm as a side dish with any south indian meal. You can even garnish it with some chopped coriander leaves if you want.

Nutrition Info (Approximate Values)

Nutrition Facts

Vazhakkai Varuval

Amount Per Serving

Calories 266 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 8g50%

Sodium 836mg36%

Potassium 697mg20%

Carbohydrates 46g15%

Fiber 4g17%

Sugar 21g23%

Protein 2g4%

Vitamin A 1470IU29%

Vitamin C 69mg84%

Calcium 32mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

• Signup
• Subscribe
• Join
• Follow

Preparation to make vazhakkai roast or vazhakkai varuval

1. Take ½ teaspoon cumin seeds and ½ teaspoon black pepper in a mortar-pestle. Crush coarsely and keep aside.

2. Peel, rinse and chop 4 to 5 pearl onions in thick slices. chop 2 medium bananas in small cubes just before you start cooking. If you chop them earlier then they darken. Thus you need to soak them in water to avoid darkening.

Making vazhakkai varuval

3. Heat 2 tablespoons coconut oil. Instead of coconut oil you can use peanut oil or sunflower oil also.

4. Keep flame to a low or medium-low and add ½ teaspoon mustard seeds.

5. Let them splutter.

6. Then add ¼ cup thickly sliced pearl onions (shallots or small onions), 1 green chili (chopped or slit) and 6 to 7 curry leaves. You can add ¼ cup chopped onions instead of pearl onions.

7. Sauté for about 2 minutes on a low flame.

8. Then add chopped banana cubes.

9. Mix well.

10. On a low flame begin to sauté bananas (vazhakkai).

11. Do keep a check and stir after every 2 to 3 minutes.

12. Sauté bananas till they are half done or half cooked.

13. Then add crushed cumin seeds and black pepper.

14. Next add ¼ teaspoon turmeric powder, ¼ teaspoon Kashmiri red chili powder, ¼ teaspoon garam masala powder, ½ teaspoon coriander powder and ½ teaspoon fennel powder. Also add salt as per taste.

15. Mix the spice powders very well.

16. On a low flame continue to sauté till bananas (vazhakkai) are cooked.

17. Stir regularly at intervals so that the bananas are cooked evenly or else the bottom layer gets too browned. So frequent stirrings are required. Sauté till bananas (vazhakkai) are slightly crisp and cooked well.

18. Serve vazhakkai varuval hot or warm as a side dish with any South Indian meal. You can even garnish vazhakkai varuval with some chopped coriander leaves if you want.