Vazhakkai podi curry

Vazhakkai podi curry. - south Indian poriyal recipe

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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 teaspoon of coconut oil and mix well
Finally add hing, mix well and our tasty plantain poriyal is ready

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