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Vazhakkai podi curry | Vazhakkai Poriyal | Vazhakkai varuval | raw banana curry | plantain poriyal with step by step pictures and video recipe. Check out the Vazhakkai Poriyal . If you like the video pls SUBSCRIBE to my channel.

Vazhakkai podi curry, also known as Vazhakkai Poriyal or Vazhakkai Varuval, is a simple and flavorful South Indian side dish made with raw banana and freshly roasted podi. This plantain poriyal is mildly spiced, aromatic, and pairs beautifully with sambar, rasam, curd rice, and traditional South Indian kuzhambu varieties. With a homemade spice powder and a quick tempering, this raw banana curry delivers the perfect balance of texture and taste, making it an ideal everyday lunch recipe. My personal favorite is pairing the curry with mor kuzhambu, thenga araicha kuzhambu, milagu kuzhambu or marundhu kuzhambu or poondu rasam

What is Vazhakkai podi curry?

Vazhakkai podi curry is a South Indian stir‑fried raw banana dish made with a freshly ground spice powder and a simple tempering.

Why does a raw banana turn mushy while cooking?

Overcooking or boiling for too long can make Vazhakkai mushy. Cook only until it can be pressed gently with fingers.

Can I make the podi in advance?

Yes, the podi can be roasted and stored in an airtight container for up to a week.

Which oil is best for Vazhakkai poriyal?

Coconut oil gives the best aroma and authentic South Indian flavor.

How to keep the raw banana pieces from turning black?

Add a little turmeric or soak the cut pieces in water until use.

What does the podi add to the curry?

The podi adds aroma, texture, and a nutty, spicy flavor that coats the raw banana beautifully

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Vazhakkai podi curry

Vazhakkai podi curry. - south Indian poriyal recipe

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Ingredients

Vazhakkai / Raw Banana - 2 diced
Salt - as needed
Turmeric powder - 1/4 tsp
Asafoetida - a generous pinch

Podi:

Channa Dal - 2 tbsp
Coriander seed - 2 tbsp
Urad dal - 1 tsp
Dry Red Chilli - 4 According to your spice level
pepper - 5

For Tempering:

coconut oil - 1 tbsp + 1/2 tsp
Mustard Seeds - 1/2 tsp
Urad dal - 1/2 tbsp
Channa dal - 1/2 tbsp
Curry leaves - 1 spring

Instructions

Dry roast all the ingredients mentioned under "Podi' till they turn aromatic and golden brown. Switch off and set aside
Once they come to room temperature, grind it into a coarse powder without adding water
Boil hot water with turmeric powder; and when it boils well, add Vazhakkai
Cook for 4-5 mins or till it can be mushed with your fingers
Then turn off the stove and strain them in a colander and add little cold water. Keep it aside for 20 mins or until excess water drains completely
Add oil to the pan. When the oil is hot, add the ingredients listed under " To temper" and let them splutter
Furthermore, Add the cooked raw banana and little salt if required
Saute in low flame for 2 minutes and add the ground powder and combine well
Cook in low flame for 2-3 minute or until the powder is well coated in raw banana
Add 1/2 tsp of coconut oil and mix well
Finally add hing, mix well and our tasty plantain poriyal is ready

Video

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Notes

If you think curry is dry sprinkle water, but I haven't added water
Sesame seed and peanut can be added while making powder
Always put cut raw banana in water to avoid them from changing color
Raw banana cooking time vary according to the way you cut
If you prepare mushy podi curry cook for some more time
Can add little coconut for extra flavor
Avoid sauteeing curry for longtime as might make affect the raw banana curry texture
Always raw banana in turmeric water
Don't skip thing as it helps for digestion
little ginger powder can be used for extra flavor
Podi curry tastes best when served immediately
USe the extra podi for brinjal rice, bell pepper rice, brinjal podi curry extra

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Ingredients:

Vazhakkai / Raw Banana – 2, diced

Salt – as needed

Turmeric powder – 1/4 tsp

Asafetida – a generous pinch

Podi:

Channa Dal – 2 tbsp

Coriander seed – 2 tbsp

Urad dal – 1 tsp

Dry Red Chilli – 4 (According to your spice level)

pepper – 5

For Tempering:

coconut oil – 1 tbsp + 1/2 tsp

Mustard Seeds – 1/2 tsp

Urad dal – 1/2 tbsp

Channa dal – 1/2 tbsp

Curry leaves – 1 spring

Method:

Dry roast all the ingredients mentioned under “Podi’ till they turn aromatic and golden brown. Switch off and set aside

Once they come to room temperature, grind it into a coarse powder without adding water

Boil hot water with turmeric powder; and when it boils well, add Vazhakkai

Cook for 4-5 mins or till it can be mushed with your fingers

Then turn off the stove and strain them in a colander and add little cold water. Keep it aside for 20 mins or until excess water drains completely

Add oil to the pan. When the oil is hot, add the ingredients listed under ” To temper” and let them splutter

Furthermore, Add the cooked raw banana and little salt if required

Saute in low flame for 2 minutes and add the ground powder and combine well

Cook in low flame for 2-3 minute or until the powder is well coated in raw banana
Add 1/2 tsp of coconut oil and mix well
Finally add hing, mix well and our tasty plantain poriyal is ready. Serve it with mor kuzhambu, thenga araicha kuzhambu, milagu kuzhambu or marundhu kuzhambu or poondu rasam