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

June 26, 2014 By Vidya Srinivasan 14 Comments

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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  | 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

Kuzhambu recipe collection in TMF

Vazhakkai podi curry

Vazhakkai podi curry. - souht Indian poriyal recipe
5 from 1 vote
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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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

 

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

 

 

Filed Under: Poriyal | Curry | Fry, Side Dish, Vazhakkai | Valakkai | Raw banana | plaintain recipes Tagged With: coarse plantain curry, curry, dry, easy, flavorful vazhakkai curry, how, iyengar cooking, iyer style recipe, kari, kari podi, Make, plaintain, plantain crumble, plantain recipe, podi, podi curry, podi Kathirikai, podi vazhakkau, powder, raw, raw banana, raw banana curry, raw banana podi, raw banana podi curry, raw banana stir fry, Recipe, s, Side Dish, south indian poriyal, super tasty raw banana curry, suvaiyana vazhakkai poriyal, Tamil brahmin Kalyana samayal, thoran recipe, to, valakkai pofi recipe in Tamil, valakkai poriyal with freshly ground spices, varuval, vazhakkai, vazhakkai curry seivathu epadi, vazhakkai kalyana kari, vazhakkai pepper fry, Vazhakkai podi curry, vazhakkai podi curry with homemade curry powder, vazhakkai podi recipe, vazhakkai poriyal, vazhakkai poriyal recipe in Tamil, vazhakkai varuval, vazhakkao podi potta curry

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Comments

  1. Malar says

    June 26, 2014 at 23:48

    I have to try this soon Vidya 🙂

    Reply
    • Traditionally Modern Food says

      June 27, 2014 at 10:43

      Do try and let me know Malar:)

      Reply
  2. Asmithaaa says

    June 27, 2014 at 01:08

    it’s snack time!!…very good as snacks…healthy too…thanks for teaching us 🙂

    Reply
    • Traditionally Modern Food says

      June 27, 2014 at 10:32

      Thanks Asmithaa:) what a amazing idea you gave.. Wil try them for snacks

      Reply
      • Asmithaaa says

        July 1, 2014 at 00:39

        Hmmm Okay Vidya :)…My pleasure …Thanks for considering 🙂

        Reply
  3. lapetitepaniere says

    June 27, 2014 at 09:59

    It looks very flavorful, Vidya 🙂

    Reply
    • Traditionally Modern Food says

      June 27, 2014 at 10:29

      Thanks Linda:)

      Reply
  4. simplyvegetarian777 says

    June 27, 2014 at 20:18

    Yum :).

    Reply
    • Traditionally Modern Food says

      June 27, 2014 at 21:58

      Thanks Sonal:)

      Reply
  5. Uma Srinivas says

    April 12, 2017 at 11:50

    I have similar recipe of this. I posted plantain stir fry few months back. I love plantain curry because of its taste and nutrition 🙂 lovely recipe Vidya!

    Reply

Trackbacks

  1. Thenga Aracha Kuzhambu | Traditionally Modern Food says:
    June 26, 2014 at 23:46

    […] Add tamrind puree and salt. Cook till raw smell goes and vegetables are cooked. Add the ground paste and cook for 3-4 minutes. Add curd and switch off. We had it with Rice and Vazhakkai Podi Curry […]

    Reply
  2. Vazhakkai Varuval | Traditionally Modern Food says:
    February 9, 2015 at 22:56

    […] a big fan of Plantain, occasionally I buy it. In our home we generally prepare Vazhakkai podimas or Vazhakkai podi curry as side dish for rice. This particular preparation I learnt from my friend’s mom and I liked […]

    Reply
  3. Vazhakkai Podimas / Vaalakkai Podimas / Raw Plaintain Curry | Traditionally Modern Food says:
    November 15, 2015 at 00:56

    […] it comes to vazhakkai, Varuval and Podi Curry are my favorites, but hubby loves podimas and little one likes Chips. There are many versions for […]

    Reply
  4. Seppakizhangu Varuval / Colocasia Curry/ Arbi Fry | Traditionally Modern Food says:
    March 3, 2017 at 20:06

    […] is my all time favorite  vegetable, during my childhood days if I see like Arbi, Potato, Vazhakkai in my lunch box, I will be super excited. It make any maincourse extra special, whether it is a […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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