Vazhakkai Podi Curry | Raw Plantain Stir Fry | Vazhakkai Poriyal | Vazhakkai Podi Potta Curry

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  | Vazhakkai Poriyal | Vazhakkai varuval | raw banana curry | plantain poriyal is one of the traditional South Indian – Tamil Brahmin recipes. Freshly roasted ground spice mix gives a nice flavor to the raw banana / plantain. This dry curry goes well with many rice accompaniment. My personal favorite is pairing the curry with mor kuzhambu, thenga araicha kuzhambu, milagu kuzhambu or marundhu kuzhambu or poondu rasam

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 a total flop show, I am it will be top 10 among all bloopers to 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 the courage to taste it😂😂 After that incident I learned how to cook raw plantain.

The specialty of cooking Vazakkai poriyal this style is the aroma from the freshly ground spice mix. It gives a nice flavor to the curry. This curry is a quick side dish, within 15 minutes curry can be prepared.

Vazgakkai podi curry is a 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 multipurpose podi, it can be used for variety Rice like brinjal rice, bell pepper rice also for a dry curry like vazhakkai, brinjal, etc

vazhakkai recipe collection

Poriyal recipe collection in TMF

Brinjal rice

 bell pepper rice

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Vazhakkai podi curry

Vazhakkai podi curry. - souht Indian poriyal recipe

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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

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. Serve it with mor kuzhambu, thenga araicha kuzhambu, milagu kuzhambu or marundhu kuzhambu or poondu rasam

Video

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Notes

1. If you think curry is dry sprinkle water, but I haven't added water
2. Sesame seed and peanut can be added while making powder
3. Always put cut raw banana in water to avoid them from changing color
4. Raw banana cooking time vary according to the way you cut
5. If you prepare mushy podi curry cook for some more time
6. Can add little coconut for extra flavor
7. Avoid sauteeing curry for longtime as might make affect the raw banana curry texture
8. Always raw banana in turmeric water 
9. Don't skip thing as it helps for digestion
10. little ginger powder can be used for extra flavor
11. Podi curry tastes best when served immediately
12. 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