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

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.

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raw banana poriyal recipe, vazhakkai poriyal recipe

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!

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

raw banana poriyal

5 from 3 votes
Raw banana poriyal is an easy and tasty South Indian sabji or dry curry made with raw unripe bananas.
raw banana poriyal recipe, vazhakkai poriyal recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Course:side dish
Cuisine:south indian,tamil nadu
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

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)

Nutrition Facts
raw banana poriyal
Amount Per Serving
Calories 308 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 7g44%
Sodium 12mg1%
Potassium 968mg28%
Carbohydrates 61g20%
Fiber 5g21%
Sugar 28g31%
Protein 3g6%
Vitamin A 2280IU46%
Vitamin C 107.8mg131%
Calcium 16mg2%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

raw unripe bananas

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.

dal for raw banana poriyal recipe

3. Then add ½ tsp cumin seeds and saute till they splutter.

cumin for raw banana poriyal recipe

4. Then add 1 to 2 dry red chili, a pinch of asafoetida, 8 to 10 curry leaves.

chillies for raw banana poriyal recipe

5. Stir and saute till the red chilies change their color.

chillies for raw banana poriyal recipe

6. Now add the raw banana and salt.

making raw banana poriyal recipe

7. Add ¼ cup water. Stir very well.

making raw banana poriyal recipe

8. Cover the pan with a lid.

making raw banana poriyal recipe

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.

making raw banana poriyal recipe

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.

coconut for raw banana poriyal recipe

11. Mix the coconut with the rest of the banana stir fry. Switch off the flame.

making raw banana poriyal recipe

12. Add 1 tbsp chopped coriander leaves. Mix again.

raw banana poriyal recipe, vazhakkai poriyal recipe, raw banana sabzi recipe

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

raw banana poriyal recipe, vazhakkai poriyal recipe, raw banana sabzi recipe

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

  1. 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.

  2. 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.

  3. Yummy dish tq soo much

    • welcome divya

  4. 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.

  5. Super recipe, love the fact that it’s a no onion , garlic and ginger recipe…..
    It’s quick and easy to make.

    • thankyou sheetal 🙂

  6. U r simply awesome keep sharing ?
    Lots of love

    • thanks riya for your motivating words.

  7. Thanks,my husband liked your raw banana porial a lot.

    • Welcome Mrs. gintu. good to know this.

  8. 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!5 stars

    • gartima, glad to know this. thanks a lot for your kind words and prayers.

  9. 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 🙂

  10. 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.

  11. 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 🙂

  12. wow this goes well with rasam and sambar. we cook the raw banana separately with salt and then we temper it.

  13. 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.