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Vazhakkai poriyal

hotel style valakka curry
5 from 1 vote
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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

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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. 
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