Vazhakkai ( Raw Plantain) podi curry is one of the traditional South Indian – tamil Brahmin recipe. Freshly roasted ground spice mix gives nice flavour to the raw plantain. This dry curry goes well with any rice accompaniment.
When it comes to kizhangu variety vegetable raw plantain comes third in my priory list, it is always potatoes followed by Arbi, finally raw plantain. Among all the preparation with vazhakkai this curry is one of my favorite because of its texture.
My first cooking experience with Vazhakkai was total flop show, I am it will be top 10 among all bloopers till date. Once when my Amma was out of town I wanted to finish the raw plantain I saw in the kitchen.
I have seen the way Amma cook potato, cook it for 2 whistles in cooker with water. I tried the same thing. After cooking I could hardly see traces of plantain. It was so mushy and we didn’t have courage to taste it😂😂 After that incident I learnt how to cook raw plantain.
Speciality of cooking Vazakkai poriyal this style is aroma from freshly ground spice mix. It gives nice flavour to the curry. This curry is a quick side dish, within 15 minutes curry can be prepared.
Vazgakkai podi curry is two step process. Dry roasting the podi and cooking vazhakkai. If you dry roast and keep the podi handy, poriyal can be prepared in no time. Podi is a mutlipurpose podi, it can be used for variety Rice like brinjal rice, bell pepper rice also for dry curry like vazhakkai, brinjal etc
Vazhakkai Podi Curry
Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Side Dish
Vazhakkai / Raw Banana – 2, diced
Salt – as needed
Turmeric powder – 1/8 tsp
Asofetida – a generous pinch
Channa Dal – 1 tbsp
Coriander seed – 1 tbsp
Dry Red Chilli – 3 (According to your spice level)
Sesame seeds – 1/4 tsp
Peanuts – 1 tbsp + 1 tsp
Oil – 2 tsp
Mustard Seeds – 1/4 tsp
Urad dal – 1/2 tsp
Channa dal – 1/2 tsp
Curry leaves – 1 spring
- Dry roast all the ingredients mentioned under “Podi’ till they are golden brown. Switch off and set aside. Once they come to room temperature grind it without adding water
- Add oil to the pan. When the oil is hit, add the ingredients listed under ” To temper” and let them splutter. Add the diced plaintain and saute for 5 – 7 till they are cooked. Add the grinded powder and salt and combine well. Cook for 2-3 minute and switch off
- If you think curry is dry sprinkle water, but I haven’t added water
- Can prepare the powder without sesame seed and peanut