raw banana poriyal
raw banana poriyal is an easy and tasty south indian sabji or dry curry made with raw unripe bananas.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 3 to 4
- 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)
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.
Calories: 308kcal | Carbohydrates: 61g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 12mg | Potassium: 968mg | Fiber: 5g | Sugar: 28g | Vitamin A: 45.6% | Vitamin C: 130.7% | Calcium: 1.6% | Iron: 9.7%