Nagercoil Vazhakkai Thuvattal | wedding Raw banana fry
Nagercoil Vazhakkai Thuvattal | Traditional Kanyakumari Raw Banana Fry | Authentic South Tamil Nadu Vazhakkai Masala Fry
Vazhakkai Poriyal, also known as Vazhakkai Varuval, Raw Banana Curry, Plantain Poriyal. Nagercoil vazhakkai thuvattal is a beloved Kanyakumari‑style raw banana fry made with a fragrant coconut‑shallot masala and a simple South Tamil Nadu tempering. The tender vazhakkai absorbs the bold flavors of cumin, pepper, chilli, and coconut, creating a rustic, homely side dish that pairs beautifully with sambar, rasam, or curd rice. This recipe is simple, earthy, and deeply rooted in traditional Nagercoil cooking.
Vazhakkai poriyal
Should the raw banana be soaked before cooking?
Yes. Soaking sliced raw bananas in water prevents oxidation and discoloration, keeping the slices fresh and white.
What is Nagercoil Vazhakkai Thuvattal?
It’s a classic raw banana fry from the Nagercoil–Kanyakumari region, made with a coarse coconut‑shallot masala and tempered spices.
Why add tamarind while cooking vazhakkai?
Tamarind prevents discoloration and adds a mild tang that balances the richness of the masala.
Can I use regular onions instead of shallots?
Yes, but shallots give a sweeter, more authentic Nagercoil flavor.
How do I keep the raw banana from turning mushy?
Cook only until just tender, drain immediately, and sauté gently after adding the masala.
What dishes pair well with this thuvattal?
It tastes amazing with sambar, pepper rasam, curd rice, thenga araicha kuzhambu, or poondu rasam.
Can I make this without coconut?
Yes—replace the coconut with a little roasted gram dal powder for a different but tasty variation.
Ingredients
To Cook
Raw banana – 2, peeled and cubed
Water – as needed
¼ tsp turmeric powder
Salt – to taste
Small piece of tamarind
To Grind
5 small onions (shallots)
2 garlic cloves
½ tsp cumin seeds
¼ tsp black peppercorns
1 tsp chilli powder (adjust to taste)
A pinch of asafoetida
2½ tbsp grated coconut
A pinch of turmeric powder
Water – as needed
To Temper
2 tbsp coconut oil
½ tsp mustard seeds
1 tbsp urad dal
A few curry leaves
How to make vazhakkai thuvattal with step-by-step pictures
- ️ Bring water to a boil. Add the turmeric powder, tamarind, salt, and chopped raw banana. Cook until the raw banana is just tender. Drain the water completely and set aside.
- ️ Grind the shallots, garlic, cumin seeds, pepper, chilli powder, asafoetida, grated coconut, turmeric powder, and a little water to a coarse paste.
- ️ Heat coconut oil in a pan. Add mustard seeds, urad dal, and curry leaves. Let the mustard splutter and the urad dal turn golden.
- ️ Add the cooked raw banana and sauté gently for 2–3 minutes.
- ️ Add the ground masala and mix well. Cook on medium heat for 4–5 minutes, stirring occasionally, until the raw smell disappears and the masala coats the raw banana evenly.
Ingredients
TO COOK
- Raw banana – 2 peeled and cubed
- Water – as needed
- ¼ tsp turmeric powder
- Salt – to taste
- Small piece of tamarind
TO GRIND
- 5 small onions shallots
- 2 garlic cloves
- ½ tsp cumin seeds
- ¼ tsp black peppercorns
- 1 tsp chilli powder adjust to taste
- A pinch of asafoetida
- 2½ tbsp grated coconut
- A pinch of turmeric powder
- Water – as needed
TO TEMPER
- 2 tbsp coconut oil
- ½ tsp mustard seeds
- 1 tbsp urad dal
- A few curry leaves
Instructions
- Bring water to a boil. Add the turmeric powder, tamarind, salt, and chopped raw banana. Cook until the raw banana is just tender. Drain the water completely and set aside.
- ️ Grind the shallots, garlic, cumin seeds, pepper, chilli powder, asafoetida, grated coconut, turmeric powder, and a little water to a coarse paste.
- ️ Heat coconut oil in a pan. Add mustard seeds, urad dal, and curry leaves. Let the mustard splutter and the urad dal turn golden.
- ️ Add the cooked raw banana and sauté gently for 2–3 minutes.
- ️ Add the ground masala and mix well. Cook on medium heat for 4–5 minutes, stirring occasionally, until the raw smell disappears and the masala coats the raw banana evenly.