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Vazhakkai podi curry

Vazhakkai podi curry. - souht Indian poriyal recipe
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  • Vazhakkai / Raw Banana - 2 diced
  • Salt - as needed
  • Turmeric powder - 1/4 tsp
  • Asafoetida - a generous pinch


  • 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 tablespoon + 1/2 tsp
  • Mustard Seeds - 1/2 tsp
  • Urad dal - 1/2 tbsp
  • Channa dal - 1/2 tbsp
  • Curry leaves - 1 spring


  • 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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  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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