vazhakkai poriyal recipe | raw banana poriyal recipe | raw banana sabzi recipe

raw banana poriyal recipe with step by step photos – easy and tasty south indian recipe of raw banana dry curry or vazhakkai poriyal.

i make this recipe often with raw unripe bananas. so thought of sharing the recipe too. healthy, easy and nutritious.

what we like about cooked raw unripe bananas is its texture and taste. the tempering or tadka in this poriyal recipe also packs in a lot of flavor and not to forget the mild sweetness that comes from grated coconut.

this recipe is again a no onion no garlic recipe. few more raw banana recipes on the blog are:

• vazhakkai fry
• raw banana kofta 
• raw banana fry
• vazhakkai bajji recipe.

raw banana poriyal is mildly spiced and goes very well as a side dish with sambar-rice, rasam-rice. you can also have with chapatis.

vazhakkai poriyal recipe below:

4.5 from 4 votes

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raw banana poriyal recipe | vazhakkai poriyal recipe

raw banana sabzi recipe - easy and tasty south indian sabji or dry curry made with raw unripe bananas

course side dish

cuisine south indian, tamil nadu

prep time 5 minutes

cook time 20 minutes

total time 25 minutes

servings 3 to 4

rough calories per serving 308 kcal

author dassana

ingredients (1 cup = 250 ml)

• 3 small to medium raw bananas
• 1 tablespoon coconut oil
• 1 to 2 dry red chili (sookhi lal mirch)
• ½ teaspoon mustard seeds (rai)
• 1 teaspoon urad dal
• ½ teaspoon cumin seeds (jeera)
• 8 to 10 curry leaves (kadi patta)
• 1 pinch asafoetida (hing)
• ¼ cup water or add as required
• 3 tablespoon grated coconut
• 2 tablespoon chopped coriander leaves (dhania patta)

how to make recipe

preparation:

1. rinse the raw unripe bananas first. peel them lightly. i usually remove the black spots and keep the peels as they are. 

2. dice them and add them in a bowl containing water, so that they don't darken.

making raw banana poriyal recipe:

1. heat 1 tbsp coconut oil in a shallow frying pan. keep the flame to a low and add 1/2 tsp mustard seeds and 1 tsp urad dal. saute till the mustard seeds crackle and the urad dal turn golden

2. then add 1/2 tsp cumin seeds and saute till they splutter.
3. then add 1 to 2 dry red chili, a pinch of asafoetida, 8 to 10 curry leaves.
4. stir and saute till the red chilies change their color and.
5. now add the raw banana and salt.
6. add 1/4 cup water. stir very well.
7. cover the pan with a lid.
8. 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.
9. 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.
10. mix the coconut with the rest of the banana stir fry.
11. add 1 tbsp chopped coriander leaves. mix again.
12. serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice.

how to make raw banana poriyal recipe:

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.

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 some water, 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. switch off the flame.

12. add 1 tbsp chopped coriander leaves. mix again.

serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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