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:
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.
More poriyal recipes for you!
raw banana poriyal
Ingredients
- 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)
Instructions
preparation:
- 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.
making raw banana poriyal recipe:
- 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
- Then add 1/2 tsp cumin seeds and saute till they splutter.
- Then add 1 to 2 dry red chili, a pinch of asafoetida, 8 to 10 curry leaves.
- Stir and saute till the red chilies change their color and.
- Now add the raw banana and salt.
- Add 1/4 cup water. Stir very well.
- Cover the pan with a lid.
- 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.
- 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.
- Mix the coconut with the rest of the banana stir fry.
- Add 1 tbsp chopped coriander leaves. Mix again.
- Serve banana poriyal with sambar-rice, rasam-rice or any kulambu gravy-rice.
Nutrition Info (approximate values)
How to make raw banana poriyal
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.
Can you also leave some data around how much does the dish weigh in grams, I.e., output…. so that it is easier for visitors to make sense of the calorie consumption, per cup of 50 grams or 100 grams as the case maybe…
thanks for the suggestion sashi. we use a serving portion right now to determine the calories. the entire dish is divided into the number of servings as mentioned in the recipe card. to be honest most food bloggers do not prefer to give the nutrition info as it is rough or approximate for eg the nutrition value of an ingredient will vary as per different software or programs available on the web. so i would suggest not to take these nutritional values in recipe websites as hundred percent accurate. if i had a team i would have weighed the dish in grams and updated.
What happened to the app that you used to have? I can’t find it anymore.
we removed the app as managing it was becoming very difficult. right now all the recipes are on the website.
Yummy dish tq soo much
welcome divya
Great recipe, turned out great, I actually used plantains… (I live in the U.S.), wasnt sure if I should eat the skin or not, but went ahead and ate it, it was good! I also added some crushed peanuts and sesame seeds to the it!
pleased to know this nishant glad you made some additions to it 🙂 thankyou so much.
Super recipe, love the fact that it’s a no onion , garlic and ginger recipe…..
It’s quick and easy to make.
thankyou sheetal 🙂
U r simply awesome keep sharing ?
Lots of love
thanks riya for your motivating words.
Thanks,my husband liked your raw banana porial a lot.
Welcome Mrs. gintu. good to know this.
I’ve made this recipe thrice since the day you posted it, and each time it has been a superhit as always is the case with your other recipes. You’re my hero!!
Blessings always!
gartima, glad to know this. thanks a lot for your kind words and prayers.
I have also tried dhaba style aloo paratha it was delicious..i told u before u deserve loads of thnk you and appreciation for ur hard work..:)
thank you riya 🙂 you always take time to comment and give feedback on the recipes. really appreciate and hugs 🙂
Hi dassana
Can you please give us the recipe of dhaniya jeera powder? I always have this doubt whether the ratio of dhaniya is to jeera should be 50 -50 or 60-40 or 70-30 ? Thanks
i never make dhaniya – jeera powder together. so i cannot say how much is the ratio. i grind them separately and store them in the masala box/dabba. so i use each of them individually in the recipe.
Hi…..I m a big fan of ur receipes. .ur every receipe is a superhit at my home.I really enjoy cooking ur dishes with great confidence…y don’t u participate in master chef seasons? ??u l surely b a winner. ….
thanks a lot vatsala. no interest in participating in master chef shows 🙂
wow this goes well with rasam and sambar. we cook the raw banana separately with salt and then we temper it.
Can you post more of no onion no garlic recipes besides the ones u have already posted thnk u so much
i will add more. i have already posted 240 no onion no garlic recipes.