Vazhakkai Poriyal | hotel style
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.
Poriyal recipe collection in TMF
Ingredients
Microwave
2 raw plantain, peeled and diced
Enough water to soak
1/4 tsp turmeric powder
Marination
1 tbsp rice flour
Required salt
1 tbsp besan flour
1/4 tsp +1 tsp chilli powder
Crush
3 garlic, peeled
1/2 tsp fennel seeds
6 small onions, chopped
Varuval
1 tbsp coconut oil
1/2 tsp asafoetida
1/4 tsp ginger powder
1 tbsp 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
Ingredients
Microwave
- 2 raw plantain peeled and diced
- Enough water to soak
- 1/4 tsp turmeric powder
Marination
- 1 tbsp rice flour
- Required salt
- 1 tbsp besan flour
- 1/4 tsp +1 tsp chilli powder
Crush
- 3 garlic peeled
- 1/2 tsp fennel seeds
- 6 small onions chopped
Varuval
- 1 tbsp coconut oil
- 1/2 tsp asafoetida
- 1/4 tsp ginger powder
- 1 tbsp 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
Notes
- 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
- The ice bath is optional but helps to stop further cooking. Alternatively, you can wash the cooked vazhakka in ice-cold tap water
- It is very important to drain the water completely else valakkai poriyal might turn mushy
- if you have time you can marinate it for a long time but I just kept it for 5 minutes
- crushing gives an aromatic flavor to hotel-style vazhakkai poriyal. I would highly recommend this step
- 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
- I have user combination of coconut oil and sesame oil. You can use any oil of your choice. Also, avoid flipping the vazhakka frequently.
