Search for a recipe

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditionally Modern Food
  • Home
  • About
  • Recipe Index
  • Privacy Policy
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipe Index
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Side Dish » Poriyal recipes » Vazhakkai Poriyal | hotel style

    Vazhakkai Poriyal | hotel style

    November 15, 2022 By Vidya Srinivasan Leave a Comment

    32 shares
    Jump to Recipe Jump to Video Print Recipe

    Vazhakkai poriyal | வாழைக்காய் பொரியல் | Vazhakka varuval | Valakkai poriyal | Raw plantain curry | Raw banana fry with step by step pictures and video recipe. Check out the Vazhakkai Poriyal video . If you like the video pls SUBSCRIBE to my channel

    Vazhakka poriyal

    Vazhakka curry is a popular south Indian poriyal variety. This unique preparation is often served in Chennai hotels. Soft-pressed valakkai marinated and cooked with garlic, onion, and fennel crush is so flavorful.

    How to cook vazhakkai

    Cooking vazhakkai to the soft press stage is a must. I cooked vazhakkai in the microwave. Alternatively, you can also cook on a stovetop. Cooking time might vary based on the way you dice also the variety you use.

    Why ice bath for vazhakkai

    It is optional but helps to stop further cooking.  Alternatively, you can wash the cooked vazhakka in ice-cold tap water.

    Cool completely 

    It is very important to drain the water completely else valakkai poriyal might turn mushy.

    How long should I marinate

    If you have time you can marinate for a long time but I just kept it for 5 minutes.

    Can I skip crushing the ingredients with mortar and pestle

    It gives an aromatic flavor to hotel-style vazhakkai poriyal. I would highly recommend this step.

    Always cook on low- medium flame

    I used a cast iron pan so I would recommend low- medium flame cooking in a cast iron pan.  It gives perfect texture and taste to the raw banana curry and also easy mess-free cleaning.

    Oil for raw banana fry

    I have user combination of coconut oil and sesame oil. You can use any oil of your choice. Also, avoid flipping the vazhakka frequently. 

    WHAT TASTES BEST WITH raw banana varuval?

    It goes well with a variety rice. Also tastes good as a side for Sambar, rasam, kootu, and kuzhambu varieties.

    Varuval recipes in TMF

    vazhakkai recipe collection

    Poriyal recipe collection in TMF

    Ingredients 

    Microwave

    2 raw plantain, peeled and diced

    Enough water to soak

    1/4 teaspoon turmeric powder

    Marination

    1 tablespoon rice flour

    Required salt

    1 tablespoon besan flour

    1/4 teaspoon +1 teaspoon chilli powder

    Crush 

    3 garlic, peeled

    1/2 teaspoon fennel seeds

    6 small onions, chopped

    Varuval

    1 tablespoon coconut oil 

    1/2 teaspoon asafoetida

    1/4 teaspoon ginger powder 

    1 tablespoon sesame oil 

    Curry leaves few

    How to make vazhakkai poriyal with step-by-step pictures 

    Cook raw banana

    • First, add chopped vazhakkai to a microwave-safe bowl containing water

    • Furthermore, add turmeric powder

    • Microwave for 5-7 minutes till they turn soft press stage 
    • Transfer to a colander. Add ice cubes to prevent further cooking

    • Cool and let the water drain completely 

    Marinate

    • Add all the ingredients mentioned under “marination”; mix gently  and keep aside for 5 minutes

    Crush 

    • Crush fennel seeds and garlic

    • Furthermore, add chopped onions and crush again; keep aside

    Raw banana Poriyal

    • First, add coconut oil to a wide pan and heat

    • When the oil turns hot add mustard seeds and lets them splutter

    • Add crushed ingredients; mix well and site till raw smell goes off

    • Furthermore, add marinated raw plantain; give a quick mix

    • Add sesame oil, asafoetida, and ginger powder;  mix well

    • Cook on a low- medium flame for 10 minutes; avoid continuous mixing

    • Finally, add curry leaves and cook for 3-5 minutes till you get your desired poriyal texture


    Vazhakkai poriyal

    hotel style valakka curry
    5 from 1 vote
    Print Pin Comment

    Ingredients

    Microwave

    • 2 raw plantain peeled and diced
    • Enough water to soak
    • 1/4 teaspoon turmeric powder

    Marination

    • 1 tablespoon rice flour
    • Required salt
    • 1 tablespoon besan flour
    • 1/4 teaspoon +1 teaspoon chilli powder

    Crush

    • 3 garlic peeled
    • 1/2 teaspoon fennel seeds
    • 6 small onions chopped

    Varuval

    • 1 tablespoon coconut oil
    • 1/2 teaspoon asafoetida
    • 1/4 teaspoon ginger powder
    • 1 tablespoon sesame oil
    • Curry leaves few

    Instructions

    Cook raw banana

    • First, add chopped vazhakkai to a microwave-safe bowl containing water
    • Furthermore, add turmeric powder
    • Microwave for 5-7 minutes till they turn soft press stage
    • Transfer to a colander. Add ice cubes to prevent further cooking
    • Cool and let the water drain completely

    Marinate

    • Add all the ingredients mentioned under “marination”; mix gently  and keep aside for 5 minutes

    Crush

    • Crush fennel seeds and garlic
    • Furthermore, add chopped onions and crush again; keep aside

    Raw banana poriyal

    • First, add coconut oil to a wide pan and heat
    • When the oil turns hot add mustard seeds and lets them splutter
    • Add crushed ingredients; mix well and site till raw smell goes off
    • Furthermore, add marinated raw plantain; give a quick mix
    • Add sesame oil, asafoetida, and ginger powder;  mix well
    • Cook on a low- medium flame for 10 minutes; avoid continuous mixing
    • Finally, add curry leaves and cook for 3-5 minutes till you get your desired poriyal texture

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!

    Notes

    1. Cooking vazhakkai to the soft press stage is a must. I cooked vazhakkai in the microwave. Alternatively, you can also cook on a stovetop. Cooking time might vary based on the way you dice also the variety you use
    2. The ice bath is optional but helps to stop further cooking.  Alternatively, you can wash the cooked vazhakka in ice-cold tap water
    3. It is very important to drain the water completely else valakkai poriyal might turn mushy
    4. if you have time you can marinate it for a long time but I just kept it for 5 minutes
    5. crushing gives an aromatic flavor to hotel-style vazhakkai poriyal. I would highly recommend this step
    6. I used a cast iron pan so I would recommend low- medium flame cooking in a cast iron pan.  It gives perfect texture and taste to the raw banana curry and also easy mess-free cleaning
    7. I have user combination of coconut oil and sesame oil. You can use any oil of your choice. Also, avoid flipping the vazhakka frequently. 
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

     

    « Asparagus fried rice
    Rasmalai recipe | Halwai style »

    Categories

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vidya's portrait in a circle

    Hi, I am Vidya Srinivasan. Thanks for visiting my page.

    Discover traditional Indian recipes with a modern twist - Indian vegetarian recipes, South Indian recipes, and simply the best Indian recipes you can find online. Sign up to stay tuned for my updates!

    More about me →

    Let's Connect

    • Facebook
    • Instagram
    • Mail
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Sign Up

    Sign up to my Newsletter and receive my new recipes straight into your e-mail box!

    Featured on Google for Publishers

    Hot beverages

    • Hot Apple Cider | Spiced Apple cider
    • Kashayam | Herbal tea
    • Kashmiri Chai | Pink tea | noon tea
    • Ragi Malt | Ragi porridge | Ragi Kanji

    See more Hot beverages recipes

    See More →

    Footer

    ↑ back to top

    Shortcuts

    • About Vidya
    • Privacy Policy

    Traditionally Modern Food retina mobile menu logo
    • Sign up for my recipe updates!

    Let's Connect

    • Mail
    • Facebook
    • Instagram

    Copyright © 2021 • Traditionally Modern Food